Ching’s Veg Manchurian Recipe – Easy Indo-Chinese Cabbage Bites

Last Updated on 2 months by Neha Deshmukh

Ching’s Veg Manchurian Recipe – Easy Indo-Chinese Cabbage Bites

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, savory, and slightly spicy flavor combo. Today, I’m sharing my go-to recipe for Ching’s Veg Manchurian – those crispy, cabbage-packed bites coated in a delicious Manchurian sauce. It’s surprisingly easy to make at home, and trust me, it’s way better than takeout! I first made this when I was craving something comforting and quick, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Ching’s Veg Manchurian recipe is a winner for so many reasons. It’s quick – ready in about 30 minutes! It’s packed with veggies, making it a slightly healthier indulgence. And most importantly, it’s bursting with flavor. Plus, using Ching’s Manchurian masala makes it super convenient and consistently delicious. It’s the perfect dish to whip up for a weeknight dinner or a casual get-together.

Ingredients

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

• 2 cups cabbage (grated)
• 0.25 cup besan (chickpea flour) – about 30g
• 1 teaspoon ginger (chopped)
• 1 green chilli (finely chopped)
• Salt to taste
• Oil (for deep frying) – as needed
• 1 cup diced vegetables (onion, capsicum, carrot)
• 300 ml water
• 15 gm Ching’s Veg Manchurian masala
• Spring onion (chopped) – as needed for garnish

Ingredient Notes

Let’s talk ingredients for a sec!

• Ching’s Manchurian Masala: This is the star of the show! It’s a pre-mixed blend of spices that gives the sauce its signature flavor. It really simplifies things and ensures a consistent taste. You can find it at most Indian grocery stores or online.
• Besan (Chickpea Flour): Besan is what binds the cabbage together to form the manchurian balls. Make sure yours is fresh for the best texture. If you’re not familiar, it has a slightly nutty flavor and is a staple in Indian cooking.
• The Indo-Chinese Fusion: This dish is a perfect example of how Indian cuisine beautifully adapts and incorporates flavors from around the world. The Manchurian sauce, while inspired by Chinese cuisine, has been uniquely Indianized with the use of spices and vegetables.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the grated cabbage, besan, chopped ginger, green chilli, and salt. Now, here’s the trick – mix everything really well without adding any water. The moisture from the cabbage will be enough to bring it together.
2. Once everything is nicely combined, shape the mixture into small, equal-sized balls. I usually aim for about 1-inch diameter. Arrange them on a plate.
3. Heat oil in a kadai (or a deep frying pan) over medium heat. Carefully drop the manchurian balls into the hot oil and deep-fry them until they’re golden brown and crispy. This usually takes about 5-7 minutes. Drain them on paper towels to remove any excess oil.
4. Now, let’s make the sauce! Dissolve the Ching’s Veg Manchurian masala in the 300ml of water and set it aside.
5. Heat a little more oil in the same kadai. Stir-fry the diced vegetables (onion, capsicum, and carrot) for about 2 minutes, until they’re slightly softened.
6. Add the fried manchurian balls to the vegetables and mix gently to coat them.
7. Pour the dissolved masala mixture into the kadai and stir well. Bring it to a boil and let it simmer for about 3 minutes, allowing the sauce to thicken and coat the balls beautifully.
8. Finally, garnish with plenty of chopped spring onions and serve hot!

Expert Tips

• Don’t overcrowd the kadai when frying the manchurian balls. Fry them in batches to ensure they get crispy.
• Taste the sauce before adding the balls and adjust the salt if needed.
• For a richer sauce, you can add a teaspoon of soy sauce.

Variations

• Spice Level Adjustment: If you like things extra spicy, add another green chilli or a pinch of red chilli powder to the mixture.
• Vegan Adaptation: Simply use a plant-based oil for frying.
• Gluten-Free Adaptation: Double-check that your besan (chickpea flour) is sourced from a gluten-free facility, as some brands may process it alongside wheat.
• Festival Adaptations: This makes a fantastic casual snack for gatherings like Diwali or Holi. Everyone always asks for the recipe!

Serving Suggestions

Serve this Ching’s Veg Manchurian hot and fresh with a side of fried rice or noodles. It’s also delicious on its own as a snack! A sprinkle of sesame seeds on top adds a nice 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. Note that the manchurian balls might lose some of their crispness upon reheating.

FAQs

• What is Manchurian sauce made of? Manchurian sauce is a flavorful blend of soy sauce, ginger, garlic, green chilies, and spices, often thickened with cornstarch. Ching’s Manchurian masala simplifies this by providing a pre-mixed spice blend.
• Can I make the Manchurian balls ahead of time? Yes, you can! Fry the balls and store them in an airtight container. Reheat them in a preheated oven or air fryer to crisp them up before adding them to the sauce.
• What vegetables can I use in Veg Manchurian? Feel free to experiment! Broccoli, cauliflower, and beans are all great additions.
• Is Ching’s Manchurian masala spicy? It has a mild to moderate spice level. You can adjust the heat by adding more green chilies or red chilli powder.
• How do I get the Manchurian balls crispy? Make sure the oil is hot enough before adding the balls, and don’t overcrowd the kadai. Frying in batches is key!