Craving that bold Indo-Chinese flavor? One dish that has the right balance of flavors is Vegetable Manchurian aka Veg Manchurian— crispy veggie balls coated in a tangy and slightly spicy sauce. In this post, you’ll find out how to prepare veg manchurian gravy dish at home. If you’re a novice in Indo-Chinese cooking or simply want to master your favorite takeout dish, this guide will give you the step-by-step instructions and helpful tips to get it right.
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Initially conceived as a mixture of Indian and Chinese cooking, Manchurian has since become a household name. The vegetarian option in particular provides a tasty means of consuming a variety of vegetables in a different, more interesting guise.
Step by Step Instructions to make the best Vegetable Manchurian Recipe at home
1 - Make the Manchurian Balls
- Combine shredded cabbage, shredded carrot, chopped spring onions, ginger-garlic paste, soy sauce, salt, pepper, maida and corn flour in a bowl.
- Mix it all well and make small balls.
2 A - Fry the Manchurian Balls
- Heat oil in a deep pan. And fry the balls over medium-high heat until golden and crisp. Set aside.
2 B - Air Fry the Manchurian Balls
- Preheat your air fryer to 400°F .
- Lightly spray the basket with oil and arrange the balls in a single layer.
- Spray the tops of the balls with oil.
- Air fry for 10–12 minutes, shaking halfway through, until they’re golden and crispy.
3 - Make the Gravy
- Heat 2 tablespoon oil in a pan. Add finely chopped garlic, ginger and spring onion whites. Sauté for 30 seconds.
- Then add green chilies and stir-fry for a few seconds.
- Throw in the soy sauce, red chilli sauce, tomato ketchup, vinegar, salt and pepper. Stir well.
- Add 1 cup water and bring to a boil.
- Add the corn flour slurry and cook for 2–3 minutes to thicken the sauce.
4 - Mix and Serve
- Now add the fried Manchurian balls into the sauce. Gently mix to coat them well.
- Top with chopped spring onion greens.
- Serve hot with noodle or fried rice.
Bold Flavors, Crispy Texture
Crispy Veggie Balls in a Zesty Sauce – The Ultimate Indo-Chinese Comfort Food!
Common Mistakes to Avoid
| Mistake | Result | Solution |
| Balls falling apart | Won’t bind during frying | Add more cornstarch or flour for structure. Avoid over-wet veggies. |
| Soggy texture | Lacks crunch | Fry on medium heat; don't overcrowd the pan. |
| Sauce too thick | Over-thickened gravy | Add a splash of water to loosen. |
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
Top Tip
Best to make the sauce right before serving, for the freshest flavor. Keeps the manchurian balls from being soggy
Storage Instructions
| Type | How Long | How to Store |
| Leftovers (Fridge) | Up to 2 days | Store in an airtight container. Reheat gently on the stove. Add water to loosen the gravy. |
| Frozen Veg Balls | 1 month | Freeze before frying on a tray, then transfer to a zip bag. Fry directly from frozen. |
| Sauce (without balls) | 3–4 days | Store in fridge in a glass jar. Reheat and mix fresh balls. |
Pairing
These are my favorite dishes to serve with Veg Manchurian:
Vegetable Manchurian Recipe
Elevate your cooking game with our vegetable manchurian recipe. Learn the perfect balance of spices, textures, and flavors for an unforgettable culinary experience.
Ingredients
For Manchurian Balls
- 1 cup grated cabbage
- 1 medium carrot, grated
- 2–3 spring onions, finely chopped (greens and whites separated)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon soy sauce
- ¾ cup all-purpose flour (maida)
- ½ cup cornflour
- Salt to taste
- Black pepper powder to taste
- Oil for deep frying
- For the Gravy
- 2 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2 green chilies, slit or chopped
- 2 tablespoon chopped spring onion whites
- 1 tablespoon soy sauce
- 1 tablespoon red chili sauce
- 2 tablespoon tomato ketchup
- 1 teaspoon vinegar
- Salt to taste
- ¼ teaspoon black pepper powder
- 1 cup water
- 1 tablespoon cornflour + 2 tablespoon water (slurry)
- 2 tablespoon chopped spring onion greens (for garnish)
Instructions
Step 1 - Make the Manchurian Balls
- Combine shredded cabbage, shredded carrot, chopped spring onions, ginger-garlic paste, soy sauce, salt, pepper, maida and corn flour in a bowl.
- Mix it all well and make small balls.
- Heat oil in a deep pan. And fry the balls over medium-high heat until golden and crisp. Set aside.
Step 2 A - Air Fry the Manchurian Balls
- Heat oil in a deep pan. And fry the balls over medium-high heat until golden and crisp. Set aside.
Step 2 B - Air Fry the Manchurian Balls
- Preheat your air fryer to 400°F .
- Lightly spray the basket with oil and arrange the balls in a single layer.
- Spray the tops of the balls with oil.
- Air fry for 10–12 minutes, shaking halfway through, until they’re golden and crispy.
Step 3 - Make the Gravy
- Heat 2 tablespoon oil in a pan. Add finely chopped garlic, ginger and spring onion whites. Sauté for 30 seconds.
- Then add green chilies and stir-fry for a few seconds.
- Throw in the soy sauce, red chili sauce, tomato ketchup, vinegar, salt and pepper. Stir well.
- Add 1 cup water and bring to a boil.
- Add the corn flour slurry and cook for 2–3 minutes to thicken the sauce.
Step 4 - Mix and Serve
- Now add the fried Manchurian balls into the sauce. Gently mix to coat them well.
- Top with chopped spring onion greens.
- Serve hot with noodle or fried rice.
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