Dry Veg Manchurian Recipe - home made
Whenever I hear the word Manchurian (Wikipedia), I immediately think of those hot, spicy and delicious Indo-Chinese dishes we often enjoy at restaurants. But honestly, making Manchurian at home is much easier than I thought when I first tried it.
The first time I made Vegetable Manchurian at home, I was a little worried that the Manchurian balls might break while frying or that the sauce would not have the right taste. After making it a few times, I found that a few simple tricks make a big difference.
Today I am sharing my easy Manchurian recipe that you can make at home with simple ingredients. The Manchurian balls turn crispy on the outside, while the spicy and slightly tangy sauce gives them a delicious flavor.
Ingredients for Manchurian Balls
1 cup finely chopped cabbage
1/2 cup grated carrot
1/4 cup finely chopped capsicum
2 green chilies, finely chopped
1/2 teaspoon ginger-garlic paste
3–4 tablespoons all-purpose flour (maida)
2 tablespoons cornflour
Salt as needed
1/2 teaspoon black pepper powder
Oil for frying
Ingredients for Manchurian Sauce
1 tablespoon oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 small onion, chopped
1/2 cup capsicum, chopped
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 tablespoon red chili sauce
1/2 teaspoon vinegar
Black pepper powder as needed
Salt as needed
1/2 cup water
1 tablespoon cornflour
How to Make Manchurian Balls
Start by adding chopped cabbage, grated carrot, capsicum, green chilies and ginger-garlic paste to a large bowl.
Add salt, black pepper powder, all-purpose flour and cornflour. Mix everything well.
Do not add too much water. Cabbage naturally releases some moisture, so you may not need any extra water at all. The mixture should be firm enough to shape into small balls.
Take a small portion of the mixture and make small round balls with your hands.
Heat oil in a kadai or deep frying pan. Once the oil is hot, carefully add the Manchurian balls.
Fry them over medium heat until they become golden brown and crispy from the outside. Remove them from the oil and keep them aside.
My Tip for Crispy Manchurian Balls
One thing I learned from making Manchurian at home is that frying the balls on very high heat is not a good idea. They may turn brown quickly on the outside while remaining undercooked inside.
I prefer frying them over medium heat. It takes a little more time, but the texture comes out much better.
How to Make Manchurian Sauce
Heat one tablespoon of oil in another pan.
Add chopped garlic and ginger and sauté for a few seconds until fragrant.
Add chopped onion and capsicum. Stir-fry them on high heat for about 1–2 minutes. I like to keep the vegetables slightly crunchy instead of cooking them until completely soft.
Now add soy sauce, tomato ketchup, red chili sauce and vinegar.
Add a little black pepper powder. Be careful with the salt because soy sauce already contains salt.
Mix everything well.
In a small bowl, mix one tablespoon of cornflour with half a cup of water to make a smooth slurry.
Pour this cornflour mixture into the pan and keep stirring. The sauce will slowly become thick and glossy.
How to Make the Final Manchurian
Once the sauce reaches the desired consistency, add the fried Manchurian balls to the pan.
Toss everything together over high heat for about 1–2 minutes so the sauce coats the balls nicely.
Do not cook the Manchurian balls in the sauce for too long. If you leave them in the sauce for several minutes, they can become soft and lose their crispy texture.
Garnish with chopped spring onions or fresh coriander leaves.
Your delicious homemade Vegetable Manchurian is ready to serve!
What to Serve with Manchurian?
Manchurian makes a great evening snack on its own, but I personally love serving it with Fried Rice or Hakka Noodles.
If you are planning a small family get-together or simply want to make something different for a weekend meal, this combination is definitely worth trying.
Tips for Making Perfect Manchurian
Do not add too much water to the Manchurian mixture.
If the cabbage contains too much moisture, lightly squeeze it before adding the other ingredients.
Make small and evenly sized balls so they cook properly.
Fry the balls over medium heat for a crispy texture.
Use high heat while stir-frying the sauce for a better Indo-Chinese flavor.
Taste the sauce before adding extra salt because soy sauce is already salty.
Add the fried balls to the sauce just before serving if you want them to remain crispy.
If you prefer a spicier Manchurian, increase the amount of green chili or red chili sauce.
My Experience Making Manchurian at Home
I used to think that getting restaurant-style Manchurian at home would require a lot of special ingredients. But after making it several times, I realized that the basic ingredients are quite simple.
For me, the most important part is getting the Manchurian balls crispy and keeping the sauce balanced. I personally like the sauce slightly spicy and tangy. When the crispy balls are tossed in the hot sauce just before serving, the combination is really delicious.
Another small thing I always keep in mind is not making the sauce too watery. A slightly thick and glossy sauce coats the Manchurian balls much better.
If you are trying homemade Manchurian for the first time, don't worry if it is not perfect on your first attempt. Once you get the consistency of the mixture and sauce right, this recipe becomes very easy to make.
So, instead of ordering Manchurian from outside, why not try making it at home this weekend? It is simple, delicious and perfect for sharing with family.
Recipe Summary
Recipe: Vegetable Manchurian
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 3–4
Cuisine: Indo-Chinese
Taste: Spicy, Tangy and Crispy
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