Veg Manchurian is a popular Indo-Chinese dish made with deep-fried vegetable balls tossed in a spicy, tangy, and flavorful sauce. It comes in two main forms – dry veg manchurian as an appetizer and veg manchurian gravy served with fried rice or noodles. This article presents a step-by-step authentic veg manchurian recipe with clear instructions for both versions. Whether you’re a beginner or an experienced cook, you’ll find everything you need to recreate this restaurant classic at home.
1. Preparing Vegetable Balls for Veg Manchurian – The Foundation of the Dish
To make the perfect veg manchurian, start by preparing the vegetable balls. Finely grate or chop cabbage, carrots, capsicum, and spring onions. Squeeze out the excess moisture and add all-purpose flour (maida), corn flour, black pepper, salt, and a small amount of ginger-garlic paste. Mix well to form a sticky dough without adding water. Shape into small, firm balls. Deep fry in hot oil until golden brown and crisp. These crispy balls form the base for both dry and gravy manchurian recipes, offering a chewy, flavorful bite.
2. Making the Sauce for Veg Manchurian Gravy – Spicy, Tangy & Balanced
For the veg manchurian gravy recipe, the sauce must be well-balanced with heat, acidity, and umami. In a wok, heat oil and sauté chopped garlic, green chili, and spring onion whites. Add finely chopped onions and capsicum and stir-fry on high heat. Mix in soy sauce, red chili sauce, vinegar, tomato ketchup, and a pinch of sugar. Add water and bring to a simmer. To thicken the sauce, mix 1 tbsp of corn flour with 2 tbsp water and pour into the pan while stirring. Once it thickens, the gravy is ready to absorb the vegetable balls’ flavors.
3. Dry Veg Manchurian Recipe – Ideal for Starters and Party Snacks
The dry veg manchurian version skips the gravy and uses a sticky, thick sauce that clings to the vegetable balls. After preparing the manchurian balls and sauce (without adding extra water), toss the fried balls into the pan and stir-fry for 2–3 minutes on high heat. Add spring onion greens and a dash of sesame oil for that restaurant-style aroma. This version is perfect as an appetizer or snack and pairs well with schezwan sauce or garlic noodles.
4. Tips for Restaurant-Style Veg Manchurian – Texture and Flavor Tricks
To achieve restaurant-style veg manchurian, control moisture in the vegetables – always squeeze out excess water to ensure the balls don’t break while frying. Use high heat while stir-frying to maintain the crisp texture and enhance smoky flavor. Adding freshly ground black pepper, a splash of dark soy sauce, and finishing with spring onion greens brings depth to both dry and gravy variants. For the gravy version, do not overcook the sauce after adding the corn flour slurry, or it will turn gluey.
5. Serving Suggestions and Storage Tips for Veg Manchurian Dishes
Serve dry veg manchurian hot as an appetizer with toothpicks or alongside fried rice and noodles. Veg manchurian gravy goes best with vegetable fried rice or hakka noodles. To store, keep the balls and sauce separately in airtight containers in the fridge for up to 2 days. Combine and heat only before serving to retain the crispiness of the manchurian balls. Avoid freezing, as the texture of the vegetables may become mushy upon reheating.
