Vegetable Manchurian Balls Recipe - Indo Chinese Dish

Name: Vegetable Manchurian Balls Recipe - Indo Chinese Dish
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Chinese
Ingredients: 3 cups Cabbage (Patta Gobi/ Muttaikose) finely minced; 1 null Carrots (Gajjar) finely grated; 1 null Green Bell Pepper (Capsicum) finely chopped; 1 null Onion finely chopped; 2 null Potatoes (Aloo) boiled, peeled and mashed; 1/4 cup Corn flour; 1/4 teaspoon Black pepper powder; null Salt to taste; null Extra Virgin Olive Oil for pan frying; 3 cloves Garlic finely chopped; 1 inch Ginger grated; 1/4 cup Spring Onion (Bulb & Greens) finely chopped with leaves; 2 null Green Chillies finely chopped; 1 tablespoon Corn flour; 1 cup Vegetable stock or water; 1 teaspoon Soy sauce; 1 tablespoon Tomato Ketchup; 1 tablespoon Extra Virgin Olive Oil; null Salt to taste

Archana Doshi

April 6, 2025

3155 Ratings

Vegetable Manchurian Balls Recipe - Indo Chinese Dish

Time:Prep: 15 M|Cook: 45 M|Total: 1h 0min

Makes:6 Servings

Meal:Appetizer

Cuisine:Chinese

The Vegetable Manchurian (Dry) Recipe is a very popular Indian Chinese dish is made from finely minced vegetables, coated with corn flour and pan fried, then dipped in a tangy and spicy soy sauce. The Vegetable Manchurian Balls, when coated with a sweet spicy sauce make great appetisers for parties.

Serve Vegetable Manchurian as a starter in your parties along with a glass of red wine.

Did you know: You can use the Figaro Pure Olive oil for deep frying multiple times and it does not go rancid or unhealthy. You can safely re-use olive oil upto 6-7 times for deep frying, keeping all the nutrition in place.

If you like this recipe, you can also try other Indian appetiser such as

Serve Vegetable Manchurian as a starter in your parties along with a glass of red wine.

If you like this recipe, you can also try other Indian appetiser such as

Watch video recipe of Vegetable Manchurian Balls Recipe - Indo Chinese Dish

Ingredients

Ingredients for Manchurian

3 cups Cabbage (Patta Gobi/ Muttaikose), finely minced

1 Carrots (Gajjar), finely grated

1 Green Bell Pepper (Capsicum), finely chopped

1 Onion, finely chopped

2 Potatoes (Aloo), boiled, peeled and mashed

1/4 cup Corn flour

1/4 teaspoon Black pepper powder

Salt, to taste

Extra Virgin Olive Oil, for pan frying

Ingredients for Manchurian Sauce

3 cloves Garlic, finely chopped

1 inch Ginger, grated

1/4 cup Spring Onion (Bulb & Greens), finely chopped with leaves

2 Green Chillies, finely chopped

1 tablespoon Corn flour

1 cup Vegetable stock, or water

1 teaspoon Soy sauce

1 tablespoon Tomato Ketchup

1 tablespoon Extra Virgin Olive Oil

Salt, to taste

Instructions for Vegetable Manchurian Balls Recipe - Indo Chinese Dish

To begin making the Vegetable Manchurian (Dry) recipe, we will first make the Manchurian balls.

Combine all the ingredients for the Manchurian, add just a little water if required and shape them into lemon sized balls.

Divide the mixture into 15 - 20 balls of bite size or a little bigger.

Preheat the Kuzhi Paniyaram pan; add a teaspoon of Figaro Pure Olive Oil into each cavity of the pan; add the Manchurian balls and pan fry them until browned and cooked from all sides. You can optionally drizzle more oil if you like it crisper.

Proceed the same way with the remaining Manchurian Balls and keep them aside.

To begin making the Manchurian Sauce, mix the cornflour with 1/4 cup of water or vegetable stock. Stir in the soy sauce, ketchup and salt.

Heat Figaro Pure Olive Oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds.

Add the corn flour mixture to the above and cook for a few minutes until the sauce is thick and creamy. Turn off heat.

Just before serving, put the fried Vegetable Manchurian in the sauce and stir-fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.