Veg Manchurian dry

Veg Manchurian dry

veg manchurian

Dry Veg Manchurian 

 Description –

This Indochinese recipe of Dry Veg Manchurian can be prepared easily and tastes delicious. It can be used a starter dish in the menu or as the side dish when serving Chinese cuisine in the meal.

Preparation Time – 10 mins

Cooking Time – 20 Mins


For Manchurian Balls-

  • 1 Cup grated Carrots
  • 1 Cup grated Cabbage
  • ½ Cup grated Capsicum
  • ½ Tbsp finely chopped ginger
  • ½ Tbsp finely chopped garlic
  • 3 Tbsp All-purpose flour
  • 2 Tbsp Cornflour
  • Salt to taste
  • 1 Tsp black pepper powder
  • Oil to deep fry

For Sauce-

  • ¼ Cup Finley chopped Onion
  • ¼ Cup Finely chopped Capsicum
  • 1 Tbsp Finely Chopped Garlic
  • 1 Tbsp Finely Chopped Ginger
  • 1 Tbsp Finely Chopped Green Chili
  • ½ Tsp Vinegar
  • 1 Tbsp Soya Sauce
  • 1 Tbsp Tomato Ketchup
  • 1 Tsp Red Chilli Sauce
  • 2 Tsbp Sesame oil
  • Salt to taste
  • 1 Tsp Crushed black pepper

For Garnish-

  • Spring Onion greens


For Manchurian Balls-

  • In a mixing bowl add grated carrot, capsicum, cabbage, ginger, garlic, salt, black pepper, cornflour, all-purpose flour and mix well.
  • The veggies will little leave water which will help veggies to bind with the flour easily.
  • Take a spoon full of mixture in hands and make small balls.
  • Heat oil in a wok and deep fry the balls till golden brown on a medium low flame. Make sure the balls are cooked from inside. (On a high flame the balls will get a brown coat but will remain uncooked from inside.)
  • Drain the balls on an absorbent paper and keep aside.

 For sauce-

  • Heat oil in a wok. Add ginger, garlic, green chili and sauté.
  • Add onion and sauté till caramelized.
  • Add capsicum and sauté for half a minute. Make sure vegetables remain slightly crunchy.
  • Add vinegar, soya sauce, tomato ketchup, red chili sauce, salt, crushed black pepper and mix well.
  • Add balls and mix well.
  • Garnish with spring onion greens and server hot.


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