Easy No-Fry Vegetable Manchurian Using Appe Pan

Enjoy crispy, perfectly golden, flavour bursting Manchurian balls with minimal oil and effort. Say farewell to oil splatters and hello to guilt free indulgent with this Vegetable Manchurian in Appe Pan. Whether you’re an experienced cook or an inexperienced one, this method is going to change how you eat this popular Indo-Chinese dish.

In this blog post, we will outline the step-by-step process on how to prepare delicious Veg Manchurian in an Appe Pan! Whether you want to learn the fundamentals or achieve saucy perfection, we’re here for you. Let’s get in the kitchen and learn how to recreate this restaurant-style meal right at home!

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

Recipe Navigation

• Step by Step Instructions to make Vegetable Manchurian in Appe Pan
• Crispy Vegetable Manchurian magic
• Top Tip
• Serve Vegetable Manchurian with:
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• Vegetable Manchurian In Appe Pan

Step by Step Instructions to make Vegetable Manchurian in Appe Pan

Prepare the Manchurian Balls

1. In a bowl, add grated cabbage or cauliflower, carrot, spring onion whites and greens, ginger-garlic paste, soy sauce, maida, cornflour, salt and pepper.
2. Stir well until a dough-like consistency is reached. Avoid excess moisture.
3. Using your hands, form into small, tight balls. Press down firmly so they don’t fall apart in the cooking process.

Cook in Appe Pan

1. Preheat the appe pan on medium flame for 1–2 minutes.
2. Spray oil or add a drop of oil in each cavity — enough to just coat the bottom.
3. Fill a cavity with one Manchurian ball.
4. Cover with a lid (optional, helps the inside cook faster).
5. Allow the balls to cook for 1–2 minutes, then start rotating each ball using a skewer, spoon or fork.
6. Keep turning every 30–45 seconds, so that all sides brown and crisp evenly.
7. Total cook time: 6 to 8 minutes, or golden brown all over.
8. Remove and set aside.

Make the Sauce

1. In a big pan, heat 1 tablespoon oil.
2. Add garlic, ginger, as well as green chilies. Sauté until fragrant.
3. Add spring onion whites, red onion & bell peppers. Add and stir-fry for 1–2 minutes over high heat
4. Pour in soy sauce, red chili sauce, ketchup, vinegar, salt, and pepper.
5. By creating a sound box, adding three tablespoons of water and mixing well.
6. (Optional) Corn flour slurry for a sticky glaze. Skip for a drier version.

Toss & Serve

1. In the sauce, add the cooked Manchurian balls.
2. Toss to coat the balls evenly, but do not tear or break them.
3. Top with spring onion greens and some ginger juliennes (optional)
4. Serve immediately with Hakka noodles, Fried rice, or on their own as a party starter!

Common Problems

Mistake	Result	Solution
Mixture too wet	Balls don't hold shape	Add more flour or cornstarch to bind
Skipping oil	Sticking to pan	Lightly grease each cavity before adding balls
Adding balls to cold pan	Soggy texture	Preheat pan before adding balls

Serve Vegetable Manchurian with:

• Fried rice
• Street Style Hakka noodles
• Steamed jasmine rice
• Pineapple Fried Rice
• Stir-fried vegetables
• Schezwan fried rice for a spicier combo
• Dry Veg Manchurian in Appe Pan
• Gobi Manchurian

Storage

Item	Storage Method	Duration
Manchurian Balls	Refrigerate in airtight container	Up to 3 days
Sauce	Refrigerate in airtight container	Up to 3 days
Combined Dish	Refrigerate in airtight container	Up to 2 days
Manchurian Balls	Freeze in airtight container	Up to 1 month

Related

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Vegetable Manchurian has to be one of our favorite Indo-Chinese dishes, and this really is a clever way to get your veggie fix without skipping on the flavors, but without the extra calories. With little oil and no frying, it’s a great option for weeknights, parties or lunchboxes. Now that you have the recipe, tips and serving ideas, it’s time to bring this no fry twist to your kitchen. Happy cooking!