Indo-Chinese Vegetable Manchurian Recipe – Easy & Crispy

Last Updated on 2 months by Neha Deshmukh

Indo-Chinese Vegetable Manchurian Recipe – Easy & Crispy

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 sauce coating crispy fried veggies. Today, I’m sharing my go-to recipe for Vegetable Manchurian – it’s easier than you think, and seriously addictive! I first made this when I was craving takeout but didn’t want to leave the house, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Vegetable Manchurian recipe is a winner for so many reasons. It’s relatively quick to make (about 25 minutes of cooking time!), packed with flavor, and a fantastic way to sneak in some extra veggies. Plus, it’s a crowd-pleaser – perfect for weeknight dinners or when you’re entertaining. Honestly, once you try making it at home, you might just ditch the takeout menu for good!

Ingredients

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

• 2 cups Cabbage, finely shredded
• 3 Carrots, grated
• 1 Onion, finely chopped
• 5 Garlic flakes, minced
• 1 Green chilly, finely chopped
• 0.5 tsp Ajino motto (MSG)
• 0.25 tsp Soya sauce
• 5 tbsp Maida (All-purpose flour)
• 2.5 tbsp Corn flour
• 0.5 tsp Pepper powder
• 2 tbsp Oil, for deep frying + 1 tbsp for the sauce
• 0.5 Capsicum (Bell pepper), diced
• 1 Onion, diced
• 1 Green chilly, slit
• 5 Garlic flakes, minced
• 1 inch Ginger, grated
• 0.5 tbsp Corn flour
• 0.25 tsp Ajino motto (MSG)
• 1 tbsp Tomato sauce
• 0.5 tsp Red chilly powder

Ingredient Notes

Let’s talk ingredients for a sec! A few things to keep in mind:

• Ajino Motto (MSG): Okay, let’s address the elephant in the room. Ajino Motto is a flavor enhancer, and while it adds that authentic Indo-Chinese umami, it’s totally optional! You can substitute it with a pinch of black salt (kala namak) or simply leave it out.
• Maida vs. Other Flours: Maida gives the vegetable balls that lovely crispy texture. However, if you’re looking for a healthier option, you can experiment with whole wheat flour, though the texture will be slightly different.
• Spice Levels: Regional variations in spice levels are huge! I like a mild kick, but feel free to add more green chilies or red chili powder if you prefer a spicier Manchurian. My friend, Priya, always adds a dash of Schezwan sauce for extra heat.
• Vegetable Prep: Finely shredding the cabbage and grating the carrots ensures they cook evenly and bind well with the other ingredients.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the cabbage, carrot, onion, garlic, green chili, Ajino motto, soya sauce, maida, corn flour, pepper powder, and salt.
2. Mix everything really well. If the mixture feels too dry, add a little water – just enough to bind it all together. You want it to hold its shape.
3. Now, shape the mixture into lemon-sized balls. Don’t worry if they’re not perfect!
4. Heat oil in a kadai (wok) or deep frying pan. Carefully drop the vegetable balls into the hot oil and deep-fry until they’re golden brown and crispy.
5. Remove the fried balls and drain them on paper towels to get rid of any excess oil.
6. In a separate pan, heat 1 tablespoon of oil. Sauté the onion, capsicum, green chili, ginger, and garlic until they’re fragrant and slightly softened.
7. Add the red chili powder, Ajino motto, soya sauce, and tomato sauce. Cook for about 2 minutes, stirring constantly.
8. Mix corn flour with a little water to make a slurry. Add this slurry to the pan along with sugar and water. Simmer until the sauce thickens to your liking.
9. Finally, add the fried vegetable balls to the sauce and toss gently to coat them evenly. Simmer for another 2 minutes.
10. Garnish with spring onions or coriander and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying: Fry the vegetable balls in batches to ensure they get crispy all around.
• Hot oil is key: Make sure the oil is hot enough before adding the balls. Otherwise, they’ll absorb too much oil and become soggy.
• Taste as you go: Adjust the seasoning (salt, pepper, chili powder) to your preference.

Variations

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

• Vegan Adaptation: Simply omit the Ajino Motto or substitute with a vegan umami enhancer.
• Gluten-Free Adaptation: Use rice flour instead of maida for a gluten-free version. The texture will be a bit softer, but still delicious!
• Spice Level Adjustments: Add more or less green chili and red chili powder to control the heat.
• Festival Adaptations: During Chinese New Year, my family loves to add a little pineapple to the sauce for a touch of sweetness and good luck!

Serving Suggestions

This Vegetable Manchurian is fantastic on its own as an appetizer, but it’s even better served with:

• Fried Rice – a classic pairing!
• Noodles – Hakka noodles or chow mein are perfect.
• Chilled Beer – for the adults, of course!

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 vegetable balls might lose some of their crispness upon reheating.

FAQs

Let’s answer some common questions:

• What is Ajino Motto and is it healthy? Ajino Motto is a monosodium glutamate (MSG) used as a flavor enhancer. While it’s been debated, it’s generally considered safe in moderate amounts.
• Can I make the vegetable balls ahead of time? Yes! You can prepare the balls and keep them refrigerated for a few hours before frying.
• What kind of oil is best for deep frying? Vegetable oil, canola oil, or peanut oil are all good choices.
• How can I adjust the sweetness of the sauce? Add more or less sugar to the sauce to adjust the sweetness to your liking.
• Can I add other vegetables to this Manchurian? Absolutely! Feel free to add cauliflower, beans, or mushrooms.

Enjoy making this Indo-Chinese delight! Let me know in the comments how it turns out for you. Happy cooking!