veg manchurian dry recipe, how to make veg manchurian dry

veg manchurian dry recipe came from Indian Chinese Cuisine/Indochinese Cuisine.

Indian Chinese Cuisine is the adaption of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes.



I always make bunch of them and store them in a few freezer bags once balls are completely cool down. This way you can have them whenever you want, like takeout how many you want from freezer and microwave them for 2 minutes @360 degrees and mix them in the sauce and serve with in no time.


Prep time: 30 mins
Cooking time: 15 mins
Yield: makes around 30 balls

Ingredients To Make Veg Balls:

Cabbage - 1 cup
Capsicum - 1/3 cup, finely chopped
Carrot - 1 medium, finely grated
Beetroot - 1 small, finely grated & squeeze out the juice
Spring onion - 1 medium, finely chopped with greens
Corn flour - 4 tbsp
White flour - 3 tbsp
Pepper pwd - 1/2, white or black
Salt to taste
Oil for frying

Ingredients To Make Sauce:

Oil/Chilli oil/Sesame oil - 1/2 tsp
Garlic - 1inch, finely chopped
Spring onion - 1medium, finely chopped with greens
Green chilli paste - 1/4 tsp
Garlic chilli sauce - 1 tsp
Ketchup - 1 tbsp
Light soya sauce - 1/2 tsp
Corn flour - 1 tsp
water - 1/3 cup

Method To Make Veg Balls:

1.) Take all finely chopped and grated veggies in a bowl.

2.) Add all dry ingredients (corn flour+white flour+pepper pwd+salt).

3.) Knead all ingredients together and make a dough like mixture and adjust the salt.

4.) Scoop out a small amount of mixture into your hand and try to make round ball using your palm and fingers, make all veggie balls this way and keep aside.

5.) Heat oil in a deep frying pan or kadai, add a small piece of ball to the hot oil( this to test whether  the oil is ready or not). If the ball doest not settle down at the bottom of the pan but starts floating then oil is ready for frying.

6.) Slowly place 5 to 6 balls( depends on the size of pan you use) in the hot oil. Make sure the oil is on medium heat, if the oil is on high flame then balls will turn onto brown quickly without cooking inside and if the oil is on low flame then balls can absorb more oil.

7.) Fry balls on both sides until crisp and golden colour.

8.) Remove them with spoon and drain as much oil as possible and place them on a tissue paper to drain farther more.

9.) Fry the rest of the veg manchurian balls this way and keep them aside.

Method To Make Sauce:

1.) Heat oil in a pan, add chopped ginger and saute for 20secs on low flame. Now stir in chopped onions and saute for 1min.

2.) Now add all sauces+chilli paste and give it a stir, now add water and bring to boil.
3.) Meanwhile, add little water to corn flour and make a corn paste.

4.) Now slowly add the corn paste little by little to the mixture until it reaches your desired consistency and stir well. Taste the sauce at time and adjust the salt as we are using sauces and  it does not require any salt to be added further.

5.) Drop in the veg manchurian balls into sauce and give it a stir and served topped with spring greens. Veg Manchurian Dry works well as a starter and also as a side dish with veg chow mein or hakka noodles.

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