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Veg Manchurian Recipe

By anita mehra
To prepare
15 min
To cook
20 min

Veg manchurian, you cannot miss the inimitable smell of cooking garlic, onions and chillies, which will grab your attention even from 500 metres away! this ever-popular chinese dish is really easy to make


  • 2 cups finely chopped cabbage
  • 1/4 cup grated carrot
  • finely chopped spring onion
  • 1 tbsp plain flour (maida)
  • 2 tsp finely chopped garlic (lehsun)
  • 1 tsp finely chopped green chillies
  • 2 tbsp oil
  • 1 tbsp chopped capsicum
  • 2 tsp dark soy sauce
  • 2 pinches of sugar


For the vegetable balls
1.Combine all the ingredients, except the oil, in a bowl and mix well.2.Divide the mixture into 16 equal portions and shape each portion into a round ball.3.Heat the oil in a kadhai and deep-fry the balls in batches on a medium flame till they are golden brown in colour from all sides.

4.Drain on an absorbent paper and keep aside. For the manchurian sauce

5.Heat the oil in a wok or kadhai when the oil smokes add the garlic, ginger, onions and capsicum and sauté on a high flame for a few seconds.

6.Add 1 cup of water, soya sauce, cornflour paste, pepper, sugar, salt and spring onion greens, mix well and simmer for another 2 minutes or till the sauce thickens. Keep aside.

How to serve

1.Just before serving, add the vegetable balls to the sauce and bring to boil.

2.Place equal portions of manchurian in 4 bowls, garnish with spring onion greens and serve hot with vegetable fried rice.

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