Veg Manchurian Recipe (Indo-Chinese Vegetable Manchurian) (2024)

5 from 66 votes

Why you will love this recipe?

• Semi-gravy: This semi-gravy veg Manchurian recipe provides a saucier consistency that's perfect for drizzling over rice or noodles.
• Easy to prepare: While there are multiple steps involved in making this dish, it is easy to make.
• Good for gatherings: Vegetable Manchurian is a great choice for parties, gatherings, and special occasions due to its appealing taste and the ability to make it in batches to serve a crowd.

Step 1: In a large bowl, combine together the veggies - cabbage, carrot, green beans, bell peppers, and scallions. To this, add ginger garlic paste, all-purpose flour, cornstarch, breadcrumbs, salt, and pepper (images 1 and 2).

Step 2: Mix well to combine all the ingredients together. Sprinkle a few drops of water if the mixture is too dry. Take a small portion of the mixture and form a ball. Repeat with the rest of the mixture. Let the balls rest for 10 minutes in the refrigerator (images 3 and 4).

Step 3: Heat oil in a frying pan or deep saucepan. Deep fry the balls on medium heat in hot oil until they are golden and crispy. Drain on a paper towel and set them aside (image 5).

Step 4: Heat 2 tablespoons of oil in a frying pan or wok. Add the ginger and garlic and saute for a minute. Next, add green bell pepper, onion, and red chili pepper. Saute on high heat for 1-2 minutes (image 6).

Step 5: Add the soy sauce, vinegar, tomato sauce (ketchup), and hot chilli sauce and mix well (image 7).

Step 6: Make a slurry by mixing the corn starch in ½ cup of water in a small bowl. Add the cornstarch slurry to the pan. Add sugar, salt, black pepper, and one cup of vegetable stock. Let the sauce boil and thicken slightly. Turn off the heat.

Add the crispy fried vegetable balls to the tangy Manchurian sauce before serving and mix gently. Garnish with green onions and serve hot.

How to store veg Manchurian?

To store veg Manchurian, allow it to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 5 days. To maintain its crispy texture, it is best to store the Manchurian balls separately from the sauce. Reheat in a pan or microwave, adding a little water or stock to refresh the flavors and prevent drying out before serving.

Can veg Manchurian be made gluten-free?

Yes, vegetable Manchurian can be made gluten-free by making a few simple ingredient substitutions. To achieve this, use gluten-free soy sauce or tamari sauce in the Manchurian sauce. When making the veggie balls, replace all-purpose flour with gluten-free flour like rice flour or chickpea flour, and ensure that the breadcrumbs used are also gluten-free.

What vegetables can be used in this vegetarian Manchurian recipe?

Veg Manchurian typically includes a mix of finely chopped or grated cabbage, carrots, capsicum (bell peppers), green beans, and spring onions. However, you can customize the vegetable selection based on your preferences. Some variations can be sweet corn, peas, or even mushrooms to create different textures and flavors, making it a versatile dish adaptable to a wide range of vegetables.

Is vegetable Manchurian vegan?

Yes, veg Manchurian is inherently vegan. It is primarily composed of vegetables, and the sauce typically consists of vegan-friendly ingredients like soy sauce, vinegar, and chili sauce. It's a popular choice among vegans and vegetarians due to its flavorful and satisfying nature.