Yummy and Delicious Veg Manchurian
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.
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
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
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.
- 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 don't have schezwan sauce, you can also use garlic red chilli sauce.
- Keeping your veg Manchurian in a sealed container can last up to 3 days in the fridge or 1-2 months in the freezer. To reheat, thaw overnight in the fridge, then cook over medium heat until warmed through.
Calories: 227kcal | Carbohydrates: 51g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2032mg | Potassium: 505mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3148IU | Vitamin C: 87mg | Calcium: 104mg | Iron: 2mg