Veg Manchurian Recipe

Vegetable Manchurian | Indo-Chinese Curry | Veg Manchurian Gravy Recipe

Recipe / food styling / photography by - Sunayana Gupta


If you love Indo Chinese Food, then you must have relished Vegetable Manchurian in some restaurant or food stall with Chinese Fried Rice for sure. Basically it is deep fried mixed vegetable balls dipped in gravy that is made with assorted sauces, ginger, garlic and cornflour is added as ‘Thickner’.

So this gravy of Veg. Manchurian is very different from the gravies that we make here in India. Most of our gravies are either ‘Onion tomato based’ like the Punjabi style Bhindi or Okra Gravy or ‘Curd based’ like Dahi Aloo Sabzi. Of course, hardly any curry is complete without a generous sprinkle of Garam Masala Powder which is robust in itself.

But, Chinese food is very unique when compaired with Asian recipes. In Chinese recipes the ‘Heat’ or ‘Spiciness’ comes from various sauces like Soy sauce, Chilly sauce, Tomato sauce, Ginger garlic sauce and so on. Though they also use lots of chilli, ginger, garlic, spring onion, black pepper, chilly flakes to enhance the flavors.

I am really fond of Indo Chinese Vegetarian dishes. So while making Veg Manchurian what I usually do is, combine all the mixed veggies in my food processor and pulse for about half a minute till I get a dough kind of consistency that is apt for making ‘Balls’.

I received many mails and messages where people ask me that their Manchurian balls always break and splutter while frying. How to fix this problem? So here I am giving my full proof recipe that would keep you at complete ease while making Manchurian balls and gravy. Follow this recipe and let me know how it turned out….!

The classic combination of Vegetable Manchurian goes with rice or noodles. You can team it with Chinese Fried Rice or Garlic Noodles for a special weekend dinner. Also pair with Bottle Gourd Fries that would be just perfect for the starter. During winters begin your meal with Lemon Coriander Soup.

Kids love Manchurian. So you can pack this for lunch box with simple plain rice or Jeera rice. Do not miss to pack some Sweet Chilli Sauce along.


Love Snacking on home made munchies?….then we share a similar taste. You might want to check recipes for -

Homemade Nachos

Roasted Cashew Nuts

Marwari Lehsuni Sev

Butter Popcorns

Instant Bread Pizza

Veg Manchurian

Veg Manchurian is popular chinese recipe. The mancgurian balls are made with assorted veggies.

Preparation Time : 10 minutes
Cooking Time : 35 minutes

Category : Curries
Cuisine :
Servings : 2 servings

Author : Sunayana Gupta

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Recipe Ingredients

For Manchurian  Balls -

  • Cabbage (Roughly Chopped) - 2 cups
  • Carrot (Roughly Chopped) - 1 cup
  • Onion (Roughly Chopped) - 1 medium
  • Beans (Roughly Chopped) - 1/2 cup
  • Green chilly - 1 (Optional)
  • Ginger - 1 inch piece
  • Soy sauce - 1 teaspoon
  • Bread - 3 slices (Adjustable)
  • Salt - To taste
  • Black pepper powder - 1/2 teaspoon
  • Cornstarch - 1/2 cup
  • Oil - To deep fry 

For Manchurian ‘Gravy’ -

  • Cornflour - 2 tablespoon
  • Water - 1-2 cups
  • Ginger (Finely chopped) - 1 teaspoon
  • Green chilly (Roughly chopped) - 1-2
  • Spring onion (Finely chopped) - 3 tablespoon
  • Garlic (Finely chopped) - 1 teaspoon
  • Salt - To taste
  • Black pepper powder - 1/4 teaspoon
  • Tomato sauce - 1 tablespoon
  • Green chilly sauce - 1/2 tablespoon
  • Soy sauce - 1 teaspoon
  • White vinegar - 1 teaspoon
  • Oil - 1 tablespoon

How to make Veg Manchurian

To begin with making Vegetable Manchurian let us start with making the ‘Balls’. 

Making Manchurian ‘Balls’ - 

  1. Combine carrot, cabbage, beans, ginger, chilly, onion, bread, salt, black pepper powder, soy sauce in a food processor and pulse for half a minute or till everything is well combined and forms a dough like consistency.
  2. Altenatively, you can also finely chop all these veggies, but that would take time. So if you have a food processor, better go for that.
  3. Transfer this dough in a bowl. Now greaze your palms with oil and make lemon size balls of this dough.
  4. In a bowl make a ‘Slurry’ by mixing cornflour with some water.
  5. Dip each ball in this slurry and deep fry in hot oil till golden and crisp on outside.
  6. Manchurian balls are ready and now we can proceed with the ‘Gravy’ part.

Making Manchurian ‘Gravy’ - 

  1. Make a ‘Slurry’ or ‘Solution’ with cornstarch, water and all the sauces. Keep it aside.
  2. Heat 1 tablespoon of oil in a pan and saute ginger, chilly, garlic, spring onion for few seconds. Do not over cook, there should be a BITE in the veggies.
  3. Add in the cornflour slurry and stir. Let it come to a boil.
  4. After a boil you would notice that the gravy has started thickning. Season with salt, black pepper powder, vinegar and cook for a minute.
  5. Now, gently slide in the ‘Balls’ and cook for another minute.
  6. Remove from heat. Vegetable Manchurian Gravy is now ready, garnish with spring onion and serve hot. 

Notes - 

  1. Chinese food is known for ‘Crunchiness’. So never over cook veggies in a Chinese preparation. They must retain a BITE.
  2. While making Manchurian ‘Balls’ if you find that the mixture is dry, then add few drops of water. On the contrary, if your mixture is very wet….then add some bread crumbs or corn starch.
  3. Before deep frying balls, you need to check your mixture. So start with frying one ball. If it comes out clean, then congrats....!!!!…..otherwise return to the above step number 2.
  4. While deep frying the ‘Balls’ keep the flame on low to medium. If you fry on high flame, then though balls might look perfectly cooked on the outside, but they would be raw or under cooked for sure from inside.
  5. While making ‘Gravy’, remember that all the cooking has to be done on ‘High Flame’. Hence keep all ingredients in reach, else you are going to burn your veggies.

  • Name
  • Veg Manchurian Recipe
  • Sub name
  • Vegetable Manchurian | Indo-Chinese Curry | Veg Manchurian Gravy Recipe
  • Category
  • Curries
  • Cuisine
  • Indo Chinese
  • Key ingredients
  • Mixed veggies, garlic, onion, sauces
  • Cooking technique
  • Deep frying & Cooking on gas top
  • Technicality
  • Medium
  • Taste
  • Spicy & sour
  • Preparation time
  • 10 minutes
  • Cooking time
  • 35 minutes
  • Servings
  • 2
  • Equipment used
  • Food processor, wok, pan, mixing bowls
  • Steps
  • 0
  • Created date
  • 2018-07-10 13:33:00

About Sunayana Gupta



I am founder, recipe creater, blogger and food photographer for this website. Here we provide you with some lip smacking veg. and egg recipes that you can easily replicate in your kitchen and create a soulful platter for your family & friends following our serving suggestions. From some regional Indian cuisine to popular recipes from around the globe, our focus is to make cooking easy for you with simple to follow steps, staple ingredients and accessible cooking techniques.

After you try any of our recipe, we are longing back to hear from you as your feedback means a lot to us. Hope you enjoy cooking and together we share some enticing ideas and tips.

Happy cooking!