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Veg Manchurian is a tasty Indo Chinese dish of cooked green groceries balls in a very spicy, sweet and lemonlike sauce. There square measure a pair of fashionable variations of constructing veg Manchurian.

Veg Manchurian Gravy (With Sauce) – Makes for a tasty Chinese Main Course. Goes best with Chinese fried rice, schezwan Chinese fried rice or steamed rice.

Veg Manchurian Dry – a wonderful starter snack or as a entremots with Hakka noodles or dish.


Both the recipes style sensible and square measure shared with step by step photos. you’ll build either of them as per your selection.

Example: you’ll build veg Manchurian dry as a starter snack or veg Manchurian gravy for a Chinese main course.

About this Recipe

Veg {manchurian|Manchurian|geographical square measurea|geographic area|geographical region|geographic region} gravy direction features a sauce or gravy during which the cooked veggies balls are tossed and wet.

The sauce features a mixture of eclectic flavors and tastes like sweet, savory, spicy, bitter and umami. The direction is additionally vegetarian.

How to build veg Manchurian gravy

For easy reading, I even have divided this post into three main components.

1) Step one – creating veg Manchurian balls

2) Step two – sauteing veg Manchurian balls.

3) Step three – creating Manchurian gravy or sauce

Lets begin with step one – creating vegetable balls

1. Take the finely sliced or grated veggies in a very bowl. you may would like ½ cup finely sliced red cabbage, ½ cup grated carrot, ¼ cup finely sliced capsicum pepper plant (green bell pepper), ¼ cup finely sliced french beans and ¼ cup finely sliced spring onions.

You’ll additionally add regular inexperienced cabbage rather than red or purple cabbage.


2. Then add the dry ingredients – a pair of tablespoons corn starch, a pair of tablespoons all purpose flour (maida), ½ teaspoon black pepper and ½ teaspoon salt or add pro re nata.

Add dry ingredients

3. Combine and gather the complete mixture along.

Then quite combine and knead so the veggies leave the water and you get a dough-like mixture. however don’t knead like that a bread or roti dough.

Protein strands will type which will provides a dense chewy texture within the cooked green groceries balls.

Therefore simply combine fine and press so the veggies unleash their juices.

Combine together

4. Then take a tiny low portion of the mixture in your hands.

5. Press and roll it in your palm and build a spherical green groceries ball.

Make balls

6. Build all green groceries balls this fashion and keep aside.

You’ll unfold some oil on your palms whereas creating the vegetable balls.

Step on 2 – sauteing vegetable balls

7. Heat oil for deep sauteing in a very Sino-Tibetan or pan.

Add a tiny low piece of a ball to the new oil. If the balls doesn’t stick or calm down at all-time low of the pan, however comes up steady the oil is prepared for sauteing these green groceries balls.

If the balls break, then some a lot of binding agent is needed. therefore you’ll add a pair of to three teaspoons of some a lot of general flour (maida).


8. Gently place the balls within the hot oil. The oil must be medium hot.

An excessive amount of heat and also the Manchurian balls are going to be brunette from high and raw from within.

Less hot oil can build the balls absorb an excessive amount of oil.

Fry the balls

9. Once grilled from one aspect, flip the balls with a slotted spoon.

10. Fry the balls until crisp and golden turning them over one or two of times.

Take away them with a slotted or perforated spoon and drain the maximum amount as oil as potential.


Step 3: creating the sauce

11. In a very tiny bowl take the subsequent 3 sauces – ½ tablespoon soy (or one.5 teaspoons soy sauce), one tablespoon ketchup, a pair of to three teaspoons of red hot pepper sauce.

The red hot pepper sauce is spicy and not sweet.

Add sauce

12. Combine the sauces fine and keep aside.

13. In another tiny bowl take one tablespoon starch (corn starch) and a couple of tablespoons water.

Combine fine and keep aside.

14. Heat one to one.5 tablespoons oil in a very pan or pan.

Add four tablespoons sliced spring onions (scallions), one tablespoon finely sliced ginger, one tablespoon finely sliced garlic, a pair of inexperienced chilies (finely sliced) and ¼ cup finely chopped capsicum pepper plant (green bell pepper).

Adding capsicum pepper plant is facultative. you’ll use cooked vegetable oil or sunflower-seed oil or any neutral tasting oil.


15. Fry on medium flame until the onions flip semitransparent.

16. Currently add the mixed sauces.

17.Stir and blend fine.

Add sauce

18. Add 1 to 1.25 cups water.And the let the mixture come back to boil.

Let it get thick

19. Combine the corn flour paste once more within the bowl (as the corn flour settles at the bottom) and so add within the pan.

20. As before long as you add corn flour paste, combine fine so there are not any lumps.

21. Still stir and blend once the Manchurian gravy is cookery.

Simmer until the Manchurian sauce thickens and you see a glaze in it.

There ought to be no raw style of the starch within the sauce.

>> Cooking sauce or gravy  takes regarding three to four minutes on a medium flame.

      If the sauce is just too thick, then you add some water. If it’s too skinny, then you’ll add some starch.

22. Once the Manchurian gravy thickens, add ½ teaspoon black pepper powder. Also season this little bit of salt.

Black pepper

23. Add ¼ to ½ teaspoon sugar or a lot of if needed. Combine fine.

24. Then add the cooked vegetable balls. Additionally add one teaspoon rice vinegar or regular vinegar or apple vinegar.

25. Gently stir and coat the cooked vegetable balls within the gravy.


26. Throw the flame and add sliced onion greens.


27. Serve Veg Manchurian Gravy hot fancy with some onion greens (scallion greens).

It goes well with veg {fried rice|Chinese Chinese fried rice|dish} or schezwan fried rice or plain steamed rice or noodles and even bread or roti.

Hope you love the blog. ❤


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