No Fry Veg Manchurian Recipe

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No fry Veg Manchurian satisfies takeout cravings right in your own home. It is an easy take out recipe you can get on the table faster than delivery that your family will love! This wholesome version of the classic dish gets lightened up with a healthier cooking method. Adapt the spice level to suit your style!

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This recipe was originally posted in Feb 2015 and has been updated with new Air Fryer instructions, video and pictures

What is Veg Manchurian?

Vegetable (Veg) Manchurian is a popular Indo-Chinese recipe. The recipe came from the northern province of Manchuria. When it was brought to India, people originally used chickens. But over time, people developed veg Manchurian and other vegetarian varieties that use a Manchurian sauce. 

Veg Manchurian is made with cauliflower and carrots, grated up and formed in a crispy ball. Though it is often deep fried in oil, this version uses an air fryer to give the balls their classic crispy texture. 

Manchurian, Chow mein and Fried Rice are awesome and inseparable recipes.

Manchurian is the perfect complement to chow mein noodles or fried rice. You can easily make this combination of tasty takeout style dishes at home. Our vegetable chow mein and fried rice are fast and as delicious as any takeout you could buy. 

How to make Veg Manchurian Video Recipe

What is Veg Manchurian  made of?

This Easy veg Manchurian recipe is really simple to make with easy to find ingredients.  

Here are the ingredients :

• Cauliflower
• Carrots
• Cornstarch
• Olive Oil
• Garlic/Ginger
• Thai green chilies
• Cilantro
• Chili Garlic Paste
• Soy Sauce
• Rice Wine Vinegar
• Sesame Oil
• Sesame Seeds
• Chopped Scallions

While it looks like a lot of ingredients for  Vegetable Manchurian, most of them are pantry staples that you can keep on hand to whip up other easy fake out take out recipes on the fly. 

How to make Veg Manchurian with Gravy Recipe

First, grate the carrots and cauliflower in a food processor or by hand. Add the grated veggies and use your hands or spoon to mix in the salt, black pepper, and cornstarch.

When mixed together, form small balls using your hands. Smaller balls cook better. You can use an appe pan, which is very useful for many recipes, to cook them or you can cook them as described below in the air fryer. 

You’ll need to make the sauce in a separate pot or pan. Heat the pan over medium heat and add oil. Saute the chopped  ginger, garlic, green chili, and cilantro for 1 minute. Next, add in the soy sauce, vinegar, sugar, and salt (optional). Add in the water and allow it to come to a boil.

When the water starts to boil, stir in the cornstarch slurry and cook until it comes to a boil and becomes glossy. This should take about 2 to 4 minutes.

Finally, remove the sauce from the heat and place the balls into the sauce. Coat the balls with the gravy and serve with scallions as a garnish.

How to make Dry Manchurian

Dry Manchurian is a perfect party appetizer! Making a dry version is pretty simple. Follow all the steps to put the balls together and fry them in the air fryer. 

For a dry version of the recipe, you need to reduce the amount of water used. I recommend using about ½ a cup of water. Add it to the pan after sauteing the ginger, garlic, green chili, and cilantro. Also add in the soy sauce, vinegar, sugar and salt. Bring the ingredients to a boil and add in the slurry and the balls at the same time. 

Stir the sauce as it thickens around them. It should form a sticky outer coating for the balls but not look like a gravy. Serve the vegetable balls hot with chow mein and fried rice.

Tips and tricks

• Squeeze out as much water as possible from the veggies before forming them into balls
• For super crisp Manchurian, you can lightly coat the outside in breadcrumbs
• Avoid making the balls too big or the outside may burn and the center may not cook through
• To decrease spice, remove one or more Thai chili peppers
• Keep the veggies out of the fridge for a few hours to overnight to help decrease the amount of moisture in the balls

How can I make Manchurian in the Air Fryer or Crisplid?

Follow the main steps to make small Manchurian balls. Don’t make them too big or they may not cook all the way through. Place the balls in a single layer in the air fryer or Instant Pot with an air fryer lid. You will need to fry them for 12 minutes at 375 degrees. Make sure you flip them half way through for even cooking. Follow the instructions to make the sauce and finally add the vegetable balls in to the sauce and coat it with the sauce 

What can I serve Veg Manchurian with?

Our favorite combinations to serve with veg Manchurian are this Vegetable Chow Mein recipe and our Instant Pot fried rice recipe. The flavor combination is delicious and very filling. It is perfect for a weeknight dinner or a laid back Friday night.

Veg Manchurian without Corn flour & Maida

To make this without corn flour or maida, you can use boiled potato or rice.

Make this tasty veg Manchurian the next time you are craving takeout for a treat your whole family will love.

If you make this   Veg Manchurian recipe, don’t forget to come back and leave your feedback and star rating. We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind 

Continue to Content

Air Fryer Manchurian recipe

Yield: 22-25 balls

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

No fry Veg Manchurian satisfies takeout cravings right in your own home. It is an easy take out recipe you can get on the table faster than delivery that your family will love! This wholesome version of the classic dish gets lightened up with a healthier cooking method. Adapt the spice level to suit your style!

Print

Ingredients

For the vegetable balls

• 2- 1/2 cup finely grated cauliflower
•  (some broccoli florets) optional
• 1/2 cup carrot   finely grated
• 1/2 teaspoon black pepper
• Salt to taste 
• 3-4 tbsp Corn flour

For the Gravy

• 1 tbsp. oil
• few drops of sesame oil (optional)
• 1 inch ginger, finely chopped
• 6 clove garlic, finely chopped
• 3 Thai green  chilies
• 1/4 cup cilantro 
• 1/2 tbsp. vinegar
• 2 tbsp. soy sauce
• ½ tsp pepper powder
• salt to taste
• 1 teaspoon Sugar
• 2 cup water
• cornstarch slurry
• 2 tsp cornflour
• ¼ cup water

Instructions

1. Grate all of the veggies, with a grater or better, in a food processor.
2. Place the veggies  in the bowl add in salt black pepper powder and cornstarch and
3. Mix using your hands  form  small balls with the veggies holds together. 
4. Arrange the vegetable balls in a single layer in the air fryer or Instant pot airfryer lid
5. Air fry them for 375 * f for 12 minutes .
   

To make the gravy - sauce

1. Heat a pan add  oil and sesame oil . Saute the chopped  ginger-garlic-green chili- cilantro.
2. Saute it for 1 minute.Add in the soy sauce, vinegar, sugar and salt as required.
3. Add in the water and let it come to a boil.
4. Add the cornstarch  slurry  and stir the sauce .
5. Cook the sauce until it comes to a boil and becomes glossy, 2-4 minutes.
6. Turn off heat add the vegetable Manchurian balls
7. Season with green onions before serving and sesame seeds  . 

Notes

How to make dry Manchurian ?
For a dry version of the recipe, you need to reduce the amount of water used. I recommend using about ½ a cup of water. Add it to the pan after sauteing the ginger, garlic, green chili, and cilantro. Also add in the soy sauce, vinegar, sugar and salt. Bring the ingredients to a boil and add in the slurry and the balls at the same time. 

Stir the sauce as it thickens around them. It should form a sticky outer coating for the balls but not look like a gravy. Serve the vegetable balls hot with chow mein and fried rice.

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