Yummy and Delicious Veg Manchurian

Making veg manchurian is a delicious and easy way to make a vegetarian version of the popular Chinese dish. The balls are made with cabbage, carrots, green beans, and spices, and then simmered in a flavorful sauce. The recipe offers instructions for making both the vegetable balls and the gravy, making it perfect for serving a large crowd or for leftovers.

What is Manchurian?

Manchurian is an Indian Chinese dish made by chopping and deep frying ingredients such as chicken, cauliflower (gobi), fish, prawns, and paneer. It is then sautéed in a sauce with soy and chili sauce flavoring. Manchurian is a result of Chinese cooking techniques being adapted to better suit Indian tastes. As a result, it is now a common dish in Indian and Chinese cuisine.

The dish known as Manchurian is not actually of Manchu origins, despite its name. It was invented in 1975 by Nelson Wang in an Indian Chinese restaurant and originally used chicken as its main ingredient. However, over time other ingredients were substituted, making it a popular choice for vegetarians as well. Today, veg manchurian can be found on the menus of many Indian Chinese restaurants and are often eaten with fried rice.

How Veg Manchurian Is Made?

Veg Manchurian is typically made with chopped vegetables that are mixed with flour and water to form a dough. This dough is then shaped into small balls and deep-fried. Once fried, the Manchurian balls are sautéed in a sauce made with soy sauce, chili sauce, garlic, and ginger. Sometimes vinegar or MSG is also added to the sauce. The dish is normally garnished with chopped cabbage or spring onions.

The end result is a dish that is both flavorful and crunchy. The fact that it can be made with easily accessible ingredients such as cabbage (patta gobhi), green beans (haree sem), and carrots (gajar) has also contributed to its popularity. 

Ingredients in Veg Manchurian

Let's take a closer look at each of these ingredients and how they contribute to the finished dish. The full list of ingredients and amounts can be found in the free printable recipe card at the bottom of the page.

• Mixed Vegetables: The vegetables used in Veg Manchurian can vary depending on what is available, but cabbage, carrot, green beans, and spring onions are commonly used. These vegetables are chopped into small pieces so that they will cook evenly.
• Ginger & Garlic: Ginger and garlic are two of the most important ingredients in Indian cuisine. They add a unique flavor to the dish that you cannot get from any other ingredient. In this recipe opt for fresh rather than ginger garlic paste.
• Green Chili: Green chili is used to add a bit of heat to the dish. If you do not want your Manchurian to be too spicy, you can omit this ingredient or use less of it.
• Flours: All-purpose flour, corn flour, and rice flour (to make it crispy) are all used in this dish. The all-purpose flour helps to bind the ingredients together, while the corn flour and rice flour adds a bit of crispy texture.
• Seasonings: Salt and pepper are used to season the dish. You can adjust the amount of salt and pepper to taste. 

How to Make Veg Manchurian

Making vegetable manchurian balls are relatively easy and can be done by following a few simple steps:

Making manchurian veggie balls

• In a large bowl, mix finely chopped cabbage, carrot, green beans, spring onions, green chili, garlic, and ginger with corn flour, all-purpose or plain flour, and rice flour.
• Form small balls from the mixture, adding the required amount of water to the mixture a little at a time if necessary.

Frying the manchurian veggie balls

• Heat a pan with enough frying oil and cook the veggie balls until thoroughly cooked and crispy outside. Drain them well in order to eliminate the excess oil and keep the crispy.

Making the manchurian sauce

• In a wok or skillet over medium heat: 
  • add oil then chopped ginger garlic and green chili; sauté for 30 seconds or until fragrant.  
  • add diced green pepper and onion, and stir fry for 1-2 minutes. 
  • Add soy sauce, schezwan sauce, vinegar, and water until boiling then turn off the heat.
• To thicken the sauce add the cornflour mixed with a little water.
• Once the sauce is thickened, add Manchurian balls to wok/skillet with the sauce; toss gently until coated then garnish with spring onion greens or cabbage strips before serving. Other varieties of manchurians can be prepared using this vegetable manchurian gravy recipe.

Variations of Veg Manchurian

Veg manchurian is a delicious way to incorporate vegetables into your cooking. But what many people don't realize is that not all vegetables are created equal when it comes to making veg manchurian. The key is to use vegetables with a low water content. There are many variations of vegetable manchurian recipe, each with its own unique flavor. Here are some of the most popular types:

• Aloo Manchurian: This variation uses potatoes as the main vegetable. The potatoes are grated and then mixed with flour, eggs, and spices before being fried. 
• Paneer Manchurian: As the name suggests, this version uses paneer (a type of Indian cottage cheese) instead of potatoes. The paneer is cubed and then fried before being added to the sauce. 
• Tofu Manchurian: This is a vegan variation of the dish that uses tofu as the main ingredient. The tofu is cubed and fried before being added to the mixture. 
• Broccoli Manchurian: This variation uses broccoli as the primary vegetable. The broccoli is chopped into small pieces and then fried before being added to the sauce.

People Also Ask [FAQs]

Wrap Up: Veg Manchurian Recipe

• Veg Manchurian is a popular Indo Chinese dish that is made with mixed vegetables, ginger, garlic, and chilli sauce.
• There are many delicious ways to make Veg Manchurian. The key is to use vegetables with low water content so that they don't become mushy when cooked. And, of course, feel free to experiment with different ingredients to find the perfect flavor for you.
• It can be served as a main meal or as a side dish with noodles or fried rice. If you are looking for a new recipe to try, give this restaurant style veg manchurian a try!

Recipe

Yummy and Delicious Veg Manchurian

Elle

This recipe for Veg Manchurian is a delicious and easy way to make a vegetarian version of the popular Chinese dish. The balls are made with cabbage, carrots, green beans, and spices, and then simmered in a flavorful sauce.

5 from 2 votes

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Prep Time 10 mins

Cook Time 20 mins

Course Appetizer, Side Dish

Cuisine Indo-Chinese

Servings 2

Calories 227 kcal

Ingredients

  

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To Make Manchurian Balls:

• ¼ cabbage finely chopped
• ½ carrot finely chopped
• 3 green beans finely chopped
• 2 sprigs spring onions finely chopped
• 1 green chili chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 3 tablespoon corn flour
• 3 tablespoon all purpose flour maida or plain flour
• 1 tablespoon rice flour
• ½ teaspoon salt
• ½ teaspoon black pepper

For Deep Frying

• 2 cups Vegetable Oil

To Make The Gravy

• 2 tablespoon vegetable oil or sunflower oil
• 3 cloves garlic chopped
• 1 green chili chopped
• ½ green pepper diced
• ½ onion diced
• 1 tablespoon soy sauce
• 1 tablespoon schezwan sauce
• 1 tablespoon vinegar
• ½ cup water
• 1 sprig cilantro leaves finely chopped
• 2 tablespoon corn flour mixed in ¼ cup of water
• ¼ teaspoon salt
• ¼ teaspoon black pepper powder
• ¼ teaspoon ajinomoto optional
• 2 sprigs spring onion greens for garnish

Instructions

 

Step 1. To make veg manchurian balls

• Start by preparing the Manchurian balls. In a large mixing bowl, combine the finely chopped cabbage, carrot, green beans, spring onions, green chili, garlic, and ginger.
• Add the corn flour, maida flour, rice flour, salt, and black pepper and mix until everything is well combined. Use your hands to form small balls out of the mixture and set aside.

Step 2. To fry veg manchurian balls

• Heat oil in a deep frying pan or wok. The oil should be sufficiently hot before adding the balls, otherwise, they will absorb too much oil and become greasy.
• Fry a few balls at a time and do not overcrowd the pan and fry them on medium heat, but it will depend on the size of the veggie balls.
• Fry until they are crisp and golden brown on the outside. This process should take around 7-8 mins. Drain on paper towels to remove any excess oil.

Step 3. To make veg manchurian gravy

• Next, heat the oil in a large wok or skillet over medium heat.
• When the oil is hot, add the chopped ginger garlic, and green chili and sauté for 30 seconds or until fragrant.
• Add the diced green pepper and onion and continue cooking for 1-2 minutes or they don't need to be soft.
• Then add the soy sauce, schezwan sauce, vinegar, cilantro, and water, until the mixture boils.
• Now add corn flour/water mixture, and stir right away for a minute to avoid cornflour from sticking at the bottom.
• Then add salt, black pepper powder, and ajinomoto (if using).
• Allow it to come to a boil before turning off the heat. The sauce should be thickened at this point.
• Finally, add the prepared Manchurian balls to the wok or skillet with the sauce and gently toss them until they are fully coated.
• Garnish with spring onion greens before serving. Serve with rice or noodles as desired.

Notes

• If the mixture is too wet to form balls, add a little more flour until it is manageable. If the mixture is too dry, add a little more water until it is moist enough to form balls. It should be slightly sticky but not wet. Also, make sure the balls are not too big or they will fall apart when frying.
• If you're keeping your veg Manchurian in a sealed container, it can last up to 3 days in the fridge or 1-2 months in the freezer. To reheat, just thaw overnight in the fridge then cook over medium heat until warmed through.

Nutrition

Calories: 227kcalCarbohydrates: 51gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 2032mgPotassium: 505mgFiber: 8gSugar: 9gVitamin A: 3148IUVitamin C: 87mgCalcium: 104mgIron: 2mg

Keyword Veg Manchurian, veg manchurian gravy, vegetable manchurian, veggie manchurian

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