Veg Manchurian Dry Recipe, How To Make Dry Vegetable Manchurian

veg manchurian dry recipe, how to make dry vegetable manchurian
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veg manchurian dry recipe, how to make dry

vegetable manchurian
By dassana amit on May 22nd, 2015
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veg manchurian dry recipe with step by step photos an indo chinese starter dish of
fried veg balls in a spicy, sweet and tangy sauce.
9/8/2015 7:17 PM
2 of 22
Indian Breads &
veg manchurian is one of the dishes that we order when we have a dinner in a chinese
Parathas
restaurant. its one of my favorite chinese dishes from childhood and a recipe i would make
from my teens.
Pickles, Chutneys &

Dips
this veg manchurian recipe as the title suggests is a dry version. there is no gravy in
the recipe. on occasions i make this dry version as a side dish with veg noodles or
Rice Recipes
Starters & Snacks
mushroom noodles. the veg manchurian gravy version i make with steamed rice or veg
fried rice.
Vegan Sweets &
the only time taking part in making vegetable manchurian is the
Desserts
grating/chopping the veggies. so the recipe does take time to prepare with frying the
vegetable balls and then preparing the sauce. for less work you can make the veg balls a
Vegetarian Curries
day before and use them the next day.
serve veg manchurian dry as a starter snack or as a side dish with hakka noodles or
veg chow mein.
if you are looking for more indo chinese recipes then do check mushroom manchurian
veg manchow soup and gobi manchurian with sauce recipe.
Indian Cuisine
veg manchurian dry recipe below:
Andhra
dry, paneer manchurian dry, gobi manchurian dry, baby corn manchurian, veg chow mein,
Awadh
veg manchurian dry recipe
4.8 from 12 reviews
Bengali
Goan
PREP TIME
COOK TIME
TOTAL TIME
50 mins
10 mins
1 hour
Gujarat
veg manchurian dry - spicy, sweet and tangy dry

veg manchurian recipe.
Hyderabad
AUTHOR: dassana
RECIPE TYPE: starter
CUISINE: indo chinese
SERVES: 2
Indian Street Food
INGREDIENTS (measuring cup used, 1 cup = 250

ml)
Karnataka
Indo Chinese
Kerala
for the fried veg balls:
cup grated or finely chopped cabbage (green or
red)
cup grated carrot
cup finely chopped capsicum/green bell pepper
cup finely chopped french beans
cup finely chopped spring onions/scallions or onions
2 tbsp corn starch (also called as corn flour in india)
2 tbsp all purpose flour/maida
tsp black pepper
tsp salt or add as required
oil for shallow frying or deep frying
for the manchurian sauce:
Konkan
Maharashtra
Save
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North Indian
Punjabi
South Indian
Tamil Cuisine
tbsp finely chopped garlic

tbsp finely chopped ginger
1 or 2 green chilies, finely chopped
cup chopped spring onions/scallions or onions
tbsp soy sauce
1 tbsp tomato ketchup
1 tsp red chili sauce
tsp corn starch (optional)
tsp black pepper
tsp rice vinegar or regular vinegar or apple cider vinegar
to 1 tbsp chopped spring onions greens for garnish
tbsp sesame oil
salt as required
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INSTRUCTIONS
preparing the veg manchurian balls:
1. take the finely chopped or grated veggies in a bowl.
2. add all the dry ingredients.
3. gather the whole mixture and kind of knead so that the veggies leave water and
you get a dough like mixture.
4. take a small portion of the mixture in your hands. press and roll it in your palm and
make a round veggie ball. make all veggie balls this way and keep aside.
5. heat oil for deep frying in a kadai or pan. add a small piece of ball to the hot oil. if
the balls does not stick or settle down at the bottom of the pan, but comes up
steadily the oil is ready.
6. gently place the balls in the hot oil. the oil has to be medium hot. too much heat
and the manchurian balls will be browned from top and uncooked from inside. less
hot oil will make the balls absorb too much of oil.
7. with a slotted spoon turn over the balls when cooked from one side. fry the balls
till crisp and golden.
8. remove them with a slotted spoon and drain as much as oil as possible.
9. place the fried veg manchurian balls on kitchen paper towels. fry the veg balls this
way in batches and keep aside.
preparing the manchurian sauce:
1. once the balls are fried, then its time to make the sauce. in another pan, heat
about tbsp of the same oil in which we fried the balls or tbsp of sesame oil.
2. add tbsp finely chopped garlic, tbsp finely chopped ginger & 1 or 2 green
chilies, finely chopped.
3. stir and saute for a minute on a low flame.
4. add cup chopped spring onions or onions.
5. stir and saute till the onions soften.
6. now add the sauces - tbsp soy sauce, 1 tbsp tomato sauce and 1 tsp red chili
sauce or green chili sauce. stir very well.
7. keep the flame on the lower side and sprinkle tsp corn starch. adding corn
starch is optional. stir very well.
8. quickly add salt and black pepper as required. stir again. after adding corn starch
the sauce will begin to thicken, so one has to be quick.
9. then add the fried veg balls. stir so that the sauce coats the veg balls evenly.
10. switch off the flame and add tsp rice vinegar or regular white vinegar.
11. toss and stir again. serve the veg manchurian hot as a starter snack garnished
with some spring onion greens.
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NOTES
i have not added sugar in the sauce as the tomato sauce and red chili sauce already
has sugar. if you want you can add a bit of sugar.
step by step dry vegetable manchurian recipe:

preparing the veg manchurian balls:
1. take the finely chopped or grated veggies in a bowl. here i added cup finely chopped
red cabbage, cup grated carrot, cup finely chopped capsicum/green bell pepper,
cup finely chopped french beans, cup finely chopped spring onions.
2. add the dry ingredients 2 tbsp corn starch, 2 tbsp all purpose flour, tsp black
pepper and tsp salt or add as required.
9/8/2015 7:17 PM
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3. gather the whole mixture and kind of mix and knead so that the veggies leave water
and you get a dough like mixture.
4. take a small portion of the mixture in your hands.
5. press and roll it in your palm.
9/8/2015 7:17 PM
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6. and make a round veggie ball.
7. make all veggie balls this way and keep aside.
8. heat oil for deep frying in a kadai or pan. add a small piece of ball to the hot oil. if the
balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil
is ready for frying these veg manchurian balls.
9/8/2015 7:17 PM
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9. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and
the manchurian balls will be browned from top and uncooked from inside. less hot oil will
make the balls absorb too much of oil.
10. when cooked from one side, turn the balls with a slotted spoon.
11. fry the balls till crisp and golden.
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12. remove them with a slotted or perforated spoon and drain as much as oil as possible.
13. place the fried veg manchurian balls on kitchen paper towels. for a low fat version,
you can cook the veggie balls in an appe-appam pan or bleskiver pan.
14. fry the veg balls this way in batches and keep aside.
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preparing the manchurian sauce:

15. once the balls are fried, then its time to make the sauce. in another pan, heat about
tbsp of the same oil in which we fried the balls or sesame oil. add tbsp finely
chopped garlic, tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.
16. stir and saute for a minute on a low flame.
17. add cup chopped spring onions or onions.
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18. stir and saute till the onions soften.
19. now add the sauces tbsp soy sauce, 1 tbsp tomato ketchup and 1 tsp red chili
sauce or green chili sauce.
20. stir very well.
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21. keep the flame on the lower side and sprinkle tsp corn starch. adding corn starch is
optional.
22. stir very well.
23. quickly tsp black pepper and salt as required. stir again. after adding corn starch
the sauce will begin to thicken, so one has to be quick. keep a check on the salt as the soy
sauce, tomato ketchup and chili sauce already has salt. so add less salt.
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24. then add the fried veg balls.
25. stir so that the sauce coats the veg balls evenly.
26. switch off the flame and add tsp rice vinegar or regular white vinegar.
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27. toss and stir again. serve the veg manchurian hot as a starter snack garnished with
some spring onion greens.
9/8/2015 7:17 PM
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Filed Under: Indian Street Food, Indo-Chinese Recipes, Popular Indian Recipes,
Starters & Snacks, Vegan Recipes Tagged With: Bachelor Recipes
{ 72 Responses }
saraswathi says
August 17, 2015 at 7:37 pm
wow great way of presentation/explaining it..

gud luck and thanku ..
dassana amit says

August 17, 2015 at 10:01 pm
welcome saraswathi
Meghana Prasad says

August 9, 2015 at 5:08 pm
hi Dassana, I just tried your two recipes one is veg Manchurian and peas pulav. And
they came out very well .. So delicious. My hubby was literally licking his gures.
Awesome recipe. Thank u so much. I really love the way u present your recipes. Lots of
love from me. Carry on the good work.
dassana amit says

August 9, 2015 at 10:56 pm
9/8/2015 7:17 PM
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welcome meghana. glad to know this. thanks for sharing positive feedback.
Sonali More says

I always prefer ur website to make any new recipe..& all recipes become yummy..u
explain very well..easy to understand..& ur recipes are tasty recipes ..
I havent made this recipe yet,but i am sure it will b tasty..
dassana amit says

thanks sonali for sharing positive and encouraging feedback.
surbhi says
August 6, 2015 at 11:16 am
simply amazing love this website
dassana amit says

thanks surbhi
rishabh chauhan says

July 15, 2015 at 10:30 am
this is really amazing its taste is delicious. this is one of the fantastic recepie of india
sana says
July 14, 2015 at 1:25 pm
Can I make the mixture before hand and fry it after some hrs?plz reply
dassana amit says

July 14, 2015 at 5:56 pm
you can fry after a few hours. keep the veg balls covered in the fridge.
ankitakunal says
July 8, 2015 at 12:21 am
Very tasty
ankitakunal says
July 8, 2015 at 12:17 am
Delicious
9/8/2015 7:17 PM
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ankitakunal says
July 8, 2015 at 12:19 am
All the receipies are very simple and all can be made easily and quickly at home
pradnya panchal says

June 18, 2015 at 4:44 pm
Hello amit I made this dish n really it was yummy. I want to know that while baking
cake in OTG only bottom heating should be there or both top n bottom plz suggest me
what I do exactly? because always I made cake in cooker only but now I want make in
OTG.so I am new in that. One more help I need I brought unwhipped cream from market
so where should I keep ?fridge or freezer. Sorry for asking so much questions . N thanks
a lot for previous suggestions that helps me lot.
dassana amit says

June 18, 2015 at 7:23 pm
thanks pradnya for the positive feedback. i usually keep both the top and bottom
heating rods on. i also keep the cake or cookie pan/tray in the center rack of the
oven. keep the cream in the fridge. at room temperature it may get spoiled.
riya says
June 7, 2015 at 10:00 pm
It tasted like the ones available at restaurant. Thnk you once again for making life
blissful with such wonderful healthy yummy dishes:)
dassana amit says

June 7, 2015 at 10:28 pm
welcome riya. glad to know this.
Sushma says
June 7, 2015 at 6:51 pm
Turned out to be awesum.. Thanks dassana
Loved it
dassana amit says

June 7, 2015 at 10:32 pm
welcome sushma
Sim says
May 26, 2015 at 10:36 pm
Hi Dassana,
I have tried a few recipes from your website over the last few days and have loved all of
them. Thank you for sharing your many talents with us (and everyone who gets to eat
the yummy food)!!
9/8/2015 7:17 PM
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I plan to make manchurian this week but wanted to know if youve ever baked the balls
instead of frying them. I am a beginner at cooking so I wanted to get your thoughts on
whether youd consider baking/how you would go about it.
Thanks,
Sim
dassana amit says

May 27, 2015 at 11:45 pm
thanks a lot sim. i have never baked manchurian balls. i am not sure how the
manchurian balls would turn out if baked. but if you have an appe pan or the pan
on this link (http://en.wikipedia.org/wiki/%C3%86bleskiver), then you can make
manchurian balls in it. just add 1/2 to 1 tsp oil in each mould. place the balls and
cook them. just like the way we make appams. if using this pan, then you can also
make the batter like a pakora batter.
Sapna garg says

May 23, 2015 at 4:30 pm
Nice .
sri says
May 22, 2015 at 9:14 pm
for the rst time the machurian recipe is so dammn easy and delicious.. totally loved it
dassana amit says

May 22, 2015 at 9:59 pm
thanks sri
F says
May 22, 2015 at 7:13 am
very yummy
Nandita says
May 19, 2015 at 9:11 am
Can we freeze the Manchurian
dassana amit says

May 19, 2015 at 2:28 pm
nandita, yes you can freeze it for one day. but the taste will change. best to make
it fresh.
Sadia khan says

May 16, 2015 at 3:13 am
9/8/2015 7:17 PM
17 of 22
Thanku for such a delicious recipe

Love it
dassana amit says

May 16, 2015 at 9:05 pm
welcome sadia
deepa lakhyani says

May 14, 2015 at 4:48 pm
vry nice website..everything expalined precisely n easy manner
dassana amit says

May 14, 2015 at 6:48 pm
thanks deepa
minakshee says
April 27, 2015 at 2:34 pm
Very lovely recipe.

I tried dry Manchurian.
dassana amit says

April 27, 2015 at 6:08 pm
thanks minakshee
Sneha G says
April 27, 2015 at 8:26 am
Dassana ji,
I made this recipe many times in last two months and everyone loved it. I made it for
kitty party and my friends learnt it from me. Its easily explained and just fabulous.
Thank u for sharing.
dassana amit says

April 27, 2015 at 6:11 pm
welcome sneha. glad to know this. thanks for sharing positive feedback on dry
manchurian recipe.
palak sahijwani says

April 23, 2015 at 10:22 pm
very lovely recipe I try almost all veg recipe all is nicely
9/8/2015 7:17 PM
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dassana amit says

April 24, 2015 at 7:23 pm
thanks palak for your positive feedback.
Lalita says
April 1, 2015 at 6:25 pm
Hi!!
Thank you for such a wonderful recipe.
I have noticed in the comments below that we can substitute red chilli paste to sauce.
Can I use the soaked dry red chillies to make chilli paste as I Dont have any fresh red
chillies.. Also can I just use green chillies instead of red chillies when the recipe calls
for red chillies (in your veg manchow soup recipe)??
Thanks in advance
dassana amit says

April 1, 2015 at 8:44 pm
thanks lalita. yes you can make red chili paste with soaked dry red chilies. add the
paste as per your taste. since a paste is more intense in pungency and heat than a
sauce. yes you can use green chilies in veg manchow soup too.
deepa says
March 21, 2015 at 1:51 pm
I tried this recipe..and it was my lucky day! the manchurian balls didnt fall apart..I
think perhaps it mainly depends on the right consistency of the corn our..anyhu overall
this is an excellent recipe! I do keep trying your recipes every now and then for
dinner/lunch.. A heartfelt thanks for all the delicious recipes and the detailed
procedure.. Really reduces a lot of guess work..
Keep up the good work!
dassana amit says

March 21, 2015 at 7:55 pm
you are right deepa, the consistency of corn our is important. another factor is
the moisture content in the veggies. thanks for the positive feedback
Mukesh Sunyani says

March 16, 2015 at 11:11 am
I like this recipe very much
aashi says
March 12, 2015 at 11:54 am
Hi,
Can we use besan instead of corn our and maida?
9/8/2015 7:17 PM
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dassana amit says

March 12, 2015 at 2:05 pm
aashi, you can use. but veg manchurian will taste like pakora/fritter. besan will
give a very different taste but no harm in trying.
Rekha birla says

March 9, 2015 at 7:37 pm
Very very simple yet so authentic.

I would like to subscribe to all your posts, if possible.
dassana amit says

March 9, 2015 at 7:39 pm
thanks rekha. you can subscribe on the feedburner link here

https://feedburner.google.com/fb/a/mailverify?uri=VegRecipesOfIndia&loc=en_US
trish says
March 8, 2015 at 2:16 am
I tried this recipe, GREAT
dassana amit says

March 8, 2015 at 5:53 pm
thanks trish
Hemanth says
March 6, 2015 at 2:19 pm
This one of the most colourful dishes from your basket of beautiful collections. Came
out really vivid and made audience wanting to eat just by looking ! ! ! Thanks to you
once again. The method suggested to check temperature of the oil to dip the ball was
ingenious. As always, all the ingredients popped out well in taste. Very well depicted
through some wonderful photography ! ! !
dassana amit says

March 6, 2015 at 9:23 pm
thanks again hemanth for sharing positive feedback. glad to know that everyone
liked the dish.
Sally says
March 5, 2015 at 1:26 am
What can I substitute for French beans as I do not have any ?
dassana amit says

March 5, 2015 at 2:30 pm
9/8/2015 7:17 PM
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sally, skip adding them
Rona says
March 4, 2015 at 2:16 pm
this looks amazing, gonna try it sometime. My family loves it!
dassana amit says

March 4, 2015 at 2:18 pm
thanks rona
Sudha says
March 2, 2015 at 4:56 pm
Thats an amazing recipe! (:

However, are there any substitutes for the chilli sauces and soy sauce used in the
recipe?
dassana amit says

March 2, 2015 at 7:09 pm
thanks sudha. instead of chilli sauce, you can add ground red chilli paste. but no
substitute for soy sauce.
Sindhiya says
March 2, 2015 at 4:46 pm
Manchurian looks absolutely fantastic!!!
dassana amit says

March 2, 2015 at 9:14 pm
thanks sindhiya
sriranjani says
March 1, 2015 at 10:02 pm
Fantastic Looking good..keep it up
dassana amit says

March 1, 2015 at 11:33 pm
thanks sriranjani
Mrs kinjal says

March 1, 2015 at 6:30 pm
Its good but m interested in diet food like soup n salads n different diet breakfast n
food
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vani says
March 1, 2015 at 5:33 pm
I m drooling over this dishits my favourite. ..do we need to add little water while
mixing the vegetable mixture. .?
dassana amit says

March 1, 2015 at 11:37 pm
thanks vani. no need to add water.
riya says
March 1, 2015 at 2:45 am
If i dont add corn starch in the sauce is it ne will the gravy still be thick. Can i use
green cabbage instead of red cabbage will the taste still be the same.
dassana amit says

March 1, 2015 at 11:41 pm
riya, the gravy will not be that thick but still you can skip corn starch. yes you can
use green cabbage, taste will be same.
Pranu says
March 2, 2015 at 12:44 pm
hi Dassana, Am a vivid follower of your website, I have tried couple of your

recipes -Dhokla, banana cake, corn patties so far.
Im not getting time to try rest of your recipes.
I badly wanted to try Balck forest cake recipe, hoping to do it soon..
Keep posting us!
dassana amit says

March 2, 2015 at 11:23 pm
thanks pranu for the feedback on the recipes. when you have enough
time on your hand, you can try the black forest cake.
Pranu says
March 3, 2015 at 9:09 pm
Dassana I think you are using some food processor for cutting some
of your veggies. Even Im planning to get one. Can you suggest me what
is the one you are using.
dassana amit says

March 3, 2015 at 9:33 pm
pranu, i am not using food processor. i used a grater to grate the

carrots. cabbage and capsicum i chopped with knife.
sana says
July 14, 2015 at 12:10 pm
Mam I have a question, can I prepare the mixture before hand

n fry them after sm hrs?ill be making it for Iftar,hence want
to check before hand if the balls break or notif I try it at the
9/8/2015 7:17 PM
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last moment n godforbid the balls break it will be a

disasterit will be a great help if u reply soon.also can the
sauce be made before hand
dassana amit says

July 14, 2015 at 5:59 pm
you can make the veg balls before hand. if at all they
break, while frying, then just add some more maida. its
better to prepare the sauce fresh. the avors are at their
optimum. for the veg balls, keep them covered in a box in
the fridge. when frying, rst bring them to room
temperature. otherwise they will absorb a lot of oil. also
check with one veg ball rst and if it does not break,
then you can easily fry the rest.
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