Veg Manchurian

Dry & Gravy

Serves – 4


For Chilli Paste

Dry red chilli (soaked) – Handful

Water – a dash


For Manchurian Balls:

Cabbage finely chopped – 1½ cup

Carrots finely chopped – 1 cup

Beans finely chopped – ½ cup

Ginger chopped – 2 tsp

Green chilli chopped – 1tbsp

Spring onions chopped – ½ cup

Coriander chopped – handful

Salt – to taste

Pepper powder – ½ tsp

Soya sauce – 2tbsp

Baking powder – ½ tsp

Corn starch – 2tbsp

Flour all purpose – 4tbsp

Water – a dash

Oil – for deep frying


For the sauce

Oil – 3tbsp

Dry red chilli – 2 no

Garlic chopped – 1tbsp

Ginger chopped – 1tbsp

Onion chopped – ¼ cup

Capsicum chopped – ¼ cup

Chilli Paste – 2 tbsp

Vinegar – 1tbsp

Soya sauce (light) – 2tbsp

Green chilli chopped – 2tsp

Salt – to taste

Water/stock – 3cups

Corn starch – 1tbsp

Water – 3tbsp

Spring onion chopped – handful

Coriander chopped – handful


For making chilli paste simply add the soaked dry red chillies with water to a grinder. Grind it to a fine paste and remove to a bowl.

To start with the manchurian balls or dumplings mix together cabbage, carrots, beans, ginger, green chilli, spring onions, coriander, salt, pepper, baking powder, corn starch, all purpose flour and a dash of water. Water just enough to make it into a thick batter.

Heat oil in a deep vessel and drop small balls of the thick batter into hot oil. Deep fry them till they get a brown colour on the outside. Remove and keep aside.

For the sauce heat a fresh pan and add some oil Drop in red chilli, garlic and ginger. Give a stir and add onions & capsicum. Stir for another minute but do not crown them. Add chilli paste, vinegar, soya sauce, green chilli chopped, salt, and cook for 30secs.

Add water or stock and bring it to a boil. Seperately mix cornstarch and water and add it to the boiling sauce. Cook for 30 seconds and the sauce is ready.

For Veg manchurian with gravy or sauce, simply add the manchurian balls into the hot boiling sauce along with some spring onions and chopped coriander. Remove and serve.

For Dry Manchurian simply heat a laddle of the sauce in a pan, add the manchurian balls. Sprinkle some chopped spring onions and coriander and toss them till all of the sauce thickens and sticks to the dumplings. Remove and serve hot.

Kunals tips & tricks while making Veg Manchurian

  • to make sure the manchurian balls are not too hard add little baking powder.
  • Add manchurian balls in the sauce just before you are ready to serve it. If you add them in advance then the balls will disintegrate.
  • Once fried you can pack them and put them in deep freezer and use within 1month
  • Shelf life – once prepared use with in 2 days.
  • Storage – once you fry the manchurian, cool it down and deep freeze it and use it with 6weeks.

Extra shots

What to make using leftover Veg manchurian?

Manchurian roll using leftover veg manchurian

Leftover manchurian – 3-4dumplings

Chapati – 1no

Mayonnaise – 1tbsp

Ketchup – 1tbsp

Cabbage shredded – handful

Carrot shredded – handful

Onion sliced – handful

Capsicum shredded – handful

Salt – a pinch

Pepper – a pinch


Place a flat bread or chapati or a parantha on to a board. Smear the roti with mayonnaise and ketchup, add cabbage, carrots, onions and capsicum. Season it with salt & pepper, place the leftover veg manchurian on top and roll the flat bread. Cut & divide into 2 and serve.