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crispy veg manchurian served in a white ceramic bowl with a spoon
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4.6 from 5 votes

Veg Manchurian Recipe

Veg manchurian is one of the delicious and popular variety of manchurian recipes. With this recipe you will be able to make absolutely tasty and best Chinese manchurian at home with mixed vegetables. How do you like some super crispy mixed veg dumplings tossed in a sticky spicy and sour Chinese sauce? That is mixed vegetable manchurian for you. So worth the time, better than takeouts, this homemade recipe is vegan, can be made gluten free easily.
Prep Time15 mins
Cook Time20 mins
Total Time1 hr
Course: Side Dish
Cuisine: Indo chinese
Keyword: veg manchurian
Servings: 3
Calories: 192kcal
Author: Harini


For veg balls

  • 1 1/2 cups cabbage very finely chopped
  • 1/2 cup carrot very finely chopped
  • 2 tablespoons beans very finely chopped
  • 2 tablespoons capsicum very finely chopped
  • 1/2 cup spring onion whites finely chopped
  • 3 tabespoons corn flour
  • 3 tablespoons all purpose flour maida
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Oil for deep or shallow frying

For Manchurian Sauce

  • 2 tablespoons sesame oil
  • 1 teaspoon minced ginger-garlic OR ginger garlic paste
  • 1/2 cup celery chopped
  • 1/4 cup caspicum chopped
  • 2 tablespoons soy sauce soya sauce
  • 1 tablespoon red chili sauce
  • 1/2 tablespoon tomato ketchup
  • 1 tablespoon vinegar rice or apple cider
  • 1/2 teaspoon black pepper
  • Salt
  • 1 tablespoon corn starch mixed in 1/2 cup water
  • 1 cup Water
  • 1/2 cup spring onion greens
  • 2 tablespoons sesame seeds optional,


For making veg balls

  • Rinse and wipe the vegetables well without any moisture. If you are using a food processor, peel the carrots and cut them into half. Halve or quarter the bell peppers and cut cabbage into big pieces. Dump everything in the food processor bowl.
  • Process for few seconds or until the veggies are minced well. If using a knife, chop them as finely as seen here.
  • Add the chopped veggies to a large bowl. In the meanwhile heat oil for deep frying. Now to the chopped veggies, add all purpose flour, corn flour, 1/2 tsp black pepper, 1/4 tsp red chilli flakes, 1/2 tsp salt, minced ginger garlic.
  • Mix very well, as you mix the veggies will leave out some moisture and incorporate that into the flours. Do not add water.
  • Pinch medium lemon sized balls from the mixture and shape into balls.
  • Slide 4-5 manchurian balls into the hot oil.
  • Stir very gently after few seconds and let them fry from all sides.
  • Once crispy and golden brown, remove using a slotted spoon and keep aside.
  • Mix 1 tablespoon corn starch in 1/2 cup cold water without any lumps. Set aside.

For making manchurian sauce

  • Now to make the manchurian gravy heat 2 tablespoons oil in a pan. Add minced ginger garlic or ginger garlic paste, red chilli flakes, chopped celery, chopped onions and capsicum, Saute in high heat for a minute.
  • Add the sauces- 2 tablespoons soy sauce 1 tablespoon red chilli sauce, 1 tablespoon vinegar, 2 teaspoons maple syrup or sugar, 1/2 tablespoon tomato ketchup, salt and black pepper.
  • Mix well and cook for a minute. Add the corn flour slurry and mix.
  • Add 1 cup water and mix. Let the sauce bubble and thicken for a minute. Remove from flame. Set aside for 2 minutes.
  • Add the fried vegetable manchurian balls. Toss quickly.
  • Add spring onion greens and sesame seeds.
  • Serve veg manchurian immediately.


If you want to avoid deep frying you can steam the veggies,shape the balls and shallow fry,pan fry or even fry in appam pan,. But do not add water while making the balls with steamed veggies.


Serving: 3g | Calories: 192kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 734mg | Potassium: 250mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3868IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 2mg