Vegetable Manchurian Recipe – Easy Indo-Chinese Fried Balls

Last Updated on 2 months by Neha Deshmukh

Vegetable Manchurian Recipe – Easy Indo-Chinese Fried Balls

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that sweet, tangy, and slightly spicy flavor combo. Today, I’m sharing my go-to recipe for Vegetable Manchurian – those crispy, golden-fried veggie balls coated in a delicious, flavorful sauce. It’s easier than you think, and trust me, it’s a crowd-pleaser! I first made this for a family get-together and it disappeared in minutes.

Why You’ll Love This Recipe

This Vegetable Manchurian recipe is a winner for so many reasons. It’s packed with veggies, making it a sneaky way to get everyone eating their greens! It’s also wonderfully versatile – you can easily adjust the spice level to your liking. Plus, it’s a fantastic appetizer or side dish that’s perfect for parties, weeknight dinners, or just when you’re craving something a little bit special. It comes together in under an hour, with about 40 minutes of prep time and 20 minutes of cooking.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1/2 cup Cabbage, finely grated
• 1/2 cup Carrot, finely grated
• 1/2 cup Bell Pepper, finely chopped
• 1/3 cup Beans, finely chopped
• 1/3 cup Green Peas
• 1/3 cup Maida (All-Purpose Flour)
• 1/2 tsp Salt
• Oil, for frying
• 1 Onion, finely chopped
• 1 Green Chilli, finely chopped (or more, to taste!)
• 6-7 pods Garlic, finely chopped
• 1/2 tsp Ginger-garlic paste
• 1/2 tsp Chilli Sauce
• 1 tbsp Tomato Sauce
• 1 tbsp Soya Sauce
• 1/3 tsp Corn Flour

Ingredient Notes

Let’s talk ingredients for a sec!

• Maida: This is key for binding the vegetable mixture. It gives the Manchurian balls that lovely crispy texture. If you’re looking for alternatives, check out the variations section below!
• Chilli Sauce & Soya Sauce: Brands really do make a difference here! I personally love using [mention a popular Indian brand], but feel free to experiment with what you have on hand. The flavour profiles can vary quite a bit.
• Indo-Chinese Influence: This dish is a beautiful example of how Indian cuisine has embraced and adapted Chinese cooking techniques. It’s not authentic Chinese, but a uniquely delicious fusion that’s become a staple in India.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the grated cabbage, carrot, chopped bell pepper, beans, and green peas. Don’t be shy – get in there with your hands!
2. Add the salt and maida to the vegetable mixture. Now, mix everything really well. You want the maida to coat all the veggies, helping them stick together.
3. Shape the mixture into lemon-sized balls. They don’t have to be perfect, but try to make them roughly the same size so they cook evenly.
4. Heat oil in a pan over medium heat. You can either deep fry or shallow fry the balls – I usually shallow fry to keep things a little lighter. Fry until they’re golden brown and crispy.
5. Drain the fried balls on tissue paper to remove any excess oil.
6. Now for the sauce! Heat 1 tsp of oil in a separate pan. Sauté the chopped garlic until it turns golden brown and fragrant. Then, add the chopped onion and ginger-garlic paste. Cook until the onions are nicely browned.
7. Add the chopped green chilli, salt, soya sauce, chilli sauce, and tomato sauce. Stir well to combine all the flavors.
8. In a small bowl, mix 1/3 cup of water with the corn flour. This is going to thicken our sauce. Pour the corn flour mixture into the pan, stirring constantly to avoid any lumps.
9. Add the fried Manchurian balls to the sauce. Gently toss them to coat evenly.
10. Pour in another 1/3 cup of water and simmer for a few minutes until the sauce thickens and beautifully coats the balls.

Expert Tips

• Don’t overcrowd the pan when frying the balls. Fry in batches to ensure they get crispy and golden brown.
• Make sure your oil is hot enough before adding the balls. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Taste the sauce and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the maida for a plant-based binder like chickpea flour or a flaxseed meal “egg” (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use rice flour or a gluten-free all-purpose flour blend instead of maida.
• Spice Level: Adjust the amount of green chilli and chilli sauce to control the heat. My friend, Priya, loves to add a pinch of red chilli powder for an extra kick!
• Festival Adaptations: This is always a hit at parties. I’ve served it as a starter for Diwali celebrations and it’s always the first thing to go.

Serving Suggestions

Serve your Vegetable Manchurian hot, straight from the pan! It’s fantastic on its own as an appetizer, or as a side dish with Chow Mein or Fried Rice. A sprinkle of chopped spring onions on top adds a nice fresh touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. While they won’t be quite as crispy as when they’re freshly made, they’ll still be delicious!

FAQs

Let’s tackle some common questions:

• What is the best way to prevent the Manchurian balls from breaking during frying? Make sure the mixture is well-bound with maida and that the oil is hot enough. Handle the balls gently when adding them to the oil.
• Can I make the sauce ahead of time? Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator. Just give it a good stir before adding the fried balls.
• What type of oil is best for deep frying? Vegetable oil, canola oil, or peanut oil are all good choices.
• Can I use frozen vegetables in this recipe? Yes, you can! Just make sure to thaw and drain them well before using them.
• How can I adjust the sweetness of the sauce? Add a little bit of sugar or honey if you prefer a sweeter sauce.

Enjoy making (and eating!) this delicious Vegetable Manchurian. Let me know in the comments how it turns out for you!