Vegetable Manchurian Balls Recipe - Indo Chinese Dish
A lipsmacking Indo Chinese dish that is cooked with vegetables and tossed in a sweet and spicy sauce, perfect for a party appetizer.
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
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
How to make 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.