Easy Veg Manchurian Recipe – Cabbage & Ching’s Masala

Last Updated on 2 months by Neha Deshmukh

Easy Veg Manchurian Recipe – Cabbage & Ching’s Masala

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. And honestly, nothing beats a flavorful, comforting plate of Veg Manchurian. This recipe is a total winner – super easy, quick to make, and packed with flavor. I first made this when I was craving something spicy and satisfying, and it’s been a family favorite ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Veg Manchurian recipe is perfect for a weeknight dinner or a weekend treat. It’s a fantastic way to sneak in some veggies (especially if you have picky eaters!). Plus, using Ching’s Manchurian Masala packet makes it incredibly simple – no need to fuss with a million different spices. It’s a guaranteed crowd-pleaser, and honestly, it’s just fun to make.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups grated/finely chopped cabbage
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped green chilli
• ?? cup besan (gram flour)
• Salt to taste
• Oil for deep frying
• 300 ml water
• 1 packet Ching’s Veg Manchurian Masala
• 2-3 tablespoons oil
• 100 gms diced vegetables (onion, carrots, capsicum)
• Spring onions for garnishing

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Ching’s Masala: This is the star of the show! It really simplifies the flavour profile and gives that authentic Manchurian taste. You can find it in most supermarkets or online.
• Besan (Gram Flour): This is what binds the cabbage balls together. Make sure it’s fresh for the best texture. If you’re looking for a gluten-free option, I’ve included a variation below!
• Cabbage Preparation: This is key for crispy Manchurian balls. After grating the cabbage, really squeeze out as much water as possible. I usually wrap it in a clean kitchen towel and wring it out – sounds weird, but it works wonders!
• Vegetable Variations: Traditionally, you’ll see onion, carrots, and capsicum, but feel free to experiment! I’ve sometimes added baby corn or even mushrooms. It really depends on what you have on hand and what your family enjoys. In some regions, you’ll find cauliflower included too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make those Manchurian balls. Grate the cabbage and squeeze out all the water. Seriously, get all the water out!
2. In a bowl, combine the squeezed cabbage with ginger, green chilli, besan, and salt. Mix well until everything is nicely combined.
3. Now, form the mixture into small, bite-sized balls. Don’t worry if they’re not perfect – they’ll still taste amazing!
4. Heat oil for deep frying and carefully drop in the cabbage balls. Fry until they’re golden brown and crispy. Set them aside on a paper towel to drain.
5. Next, let’s make the gravy. Combine the Ching’s masala packet with 300ml of water, stirring until it’s smooth and lump-free.
6. Heat 2-3 tablespoons of oil in a pan. Sauté the diced vegetables (onion, carrots, capsicum) for 2-3 minutes until they’re slightly softened.
7. Add the fried Manchurian balls to the pan with the vegetables.
8. Pour the prepared masala mixture into the pan. Stir gently to coat everything evenly.
9. Simmer for a few minutes, until the gravy thickens to your liking.
10. Finally, garnish with chopped spring onions and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the Manchurian balls. Fry them in batches to ensure they get crispy.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a bit longer.
• Taste the gravy and adjust the salt if needed. Remember that the masala packet already contains salt, so go easy!

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure the besan you use is processed in a vegan-friendly facility.
• Spice Level Adjustment: If you like it extra spicy, add a pinch of red chilli powder or a finely chopped chilli to the gravy. My friend, Priya, always adds a dash of Schezwan sauce for an extra kick!
• Gluten-Free Adaptation: Substitute the besan with a gluten-free flour blend, like rice flour or a mix of rice and potato starch.
• Festival Adaptations: For a real Indo-Chinese street food vibe, serve this with a side of fried rice or noodles. It’s perfect for parties and celebrations!

Serving Suggestions

This Veg Manchurian is fantastic on its own, but it’s even better with:

• Steaming hot fried rice
• Noodles (Hakka or Schezwan style)
• A side of crispy vegetable spring rolls

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The Manchurian balls might lose a little of their crispness, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• Can I make the Manchurian balls ahead of time? Absolutely! You can fry the balls and store them in an airtight container for a day or two. Just reheat them in a hot oven or air fryer to crisp them up before adding them to the gravy.
• What vegetables can I substitute in this recipe? Feel free to use whatever veggies you like! Broccoli, peas, and beans are all great options.
• How do I adjust the spice level? Add more or less green chilli, or a pinch of red chilli powder.
• What is Ching’s Manchurian Masala and can I use a different brand? It’s a pre-mixed spice blend specifically for Manchurian. While you can use another brand, the flavour profile might be slightly different.
• How can I make the gravy thicker/thinner? For a thicker gravy, simmer for longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water). For a thinner gravy, add a little more water.