Veg Manchurian … is a dish you’d find at the back of the menu at an Indian restaurant under Indo Chinese

Indo Chinese- indianised Chinese dishes that came about through mixed communities .Manchurian is one of our favorites together with Chilli Paneer . Crispy veg balls in a tangy sweet and spicy gravy 😋

If you like to add a different flavor profile to your festive table this sauce is an enjoyable sweet, sour and spicy . Best thing is that both elements can be made well in advance – making it a great dish for entertaining groups.

Over the years I have tried many versions of a Manchurian- gluten free , steamed , baked , fried and now using an Aape pan .

All these methods are possible with a delicious end result… so no reason not to try these 🙂

Veg Manchurian Balls

• About 2 cups veggies ( your fave combination) – things I’ve done cabbage, carrot , green beans ( or cauli / peppers )
• Salt
• Black Pepper
• Spring onion
• Grated ginger
• 1/2 tsp baking powder
• 2 TBSP cake flour / rice flour
• 2 Tbsp corn flour

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• Use a boxed grater or food processor to finely grate veggies
• Season
• Mix in flour – judge as more may be required to bind ( depends on water content of veggies)
• Mix to bind and form into a ball
• Fry on medium heat until golden and crispy , set aside ( can be made in advance and made crispy in oven / air fryer)

Note :

• You can use a combination of tapioca/ Chana flour or rice flour
• The balls steam easily then pan fry to crisper outside
• Or use an Aape pan which surprisingly worked very well !!

The sauce :

• 4/5 cloves grated garlic
• Sesame seeds
• Veggies ( onion , peppers normally used ) – I’ve also added snap peas / celery/ baby corn – anything you like
• Chopped ginger ( optional)
• 2/3 Whole green chili
• Salt
• White pepper
• Splash rice wine vinegar
• Good splash Soy sauce
• 1 Tbsp Tomatoe sauce
• 1 – 2 tsp Good chili sauce ( Sambal Olek type kick )
• 1 tsp corn flour mixed in water paste
• 1 1/2 cup water ( depends on consistency you like )

• The flavor base you trying to achieve is sweet / tangy and spicy !
• Heat a wok – splash of oil
• Soften onions, add garlic and a sprinkle of sesame seeds
• Add veggies if using – sauté
• Add seasoning and sauces , toss around allowing to sizzle and cook down
• Make your corn flour slurry , add to wok to form sauce
• Allow to come to boil , simmer for few minutes allowing flavors to mingle.
• Add crispy Manchurian balls
• Garnish with spring onion and sesame seeds serve with rice or noodles

You can make both elements in advance and when it’s time to serve , crispen balls and then add to sauce ( the sauce will need a bit of water as the corn flour thickens the sauce)