Updated: Nov 21
Manchurian is a famous Indo-Chinese dish which is also known for its variations in both Veg or Non-veg dish. We can make dry or gravy versions of Manchurian. It is generally made and served as a side dish to the Hakka Noodles or Fried Rice, but it can also be served as a starter or appetiser. I like to have Manchurian for lunch or dinner.
Nelson Wong, a cook from Mumbai at the cricket club of India, invented this dish in 1975.
Manchurian is not a very complicated recipe and I will explain every step involved in the process. Today we are making Veg Manchurian (with gravy), however, we can add different things to it and make different versions like Paneer Manchurian, Mushrooms Manchurian, Cabbage Manchurian etc. If we are making the dish for the guests or party, then it is always recommended to add the Manchurian Balls in the gravy just before serving.
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In short "Chopped veggies, soya sauce, vinegar, garlic and spring onions are used in this process. We always use chopped carrots, cauliflower, spring onion and sometimes grated paneer. While mixing these veggies, add salt, chilli flax, aromatic powder, white vinegar and 2 tbsp cornflour. Mix all things very well and make small balls out of them. Fry the balls in medium flame till it changes its colour to become golden brown."
Ingredients of Vegetable Manchurian
For 4 servings
Ingredients for Manchurian Balls
1/4 cup chopped carrots
1/2 cup shredded cabbage
1/4 cup cauliflower (optional)
1 tsp spring onion
1 tsp chopped green chilli
1/2 tsp chopped garlic
2 tbsp cornflour
1 tsp all-purpose flour
1 cup vegetable oil for frying
1 tsp crushed black paper
Salt as required
1 tsp chilli flakes
Ingredients for Manchurian Gravy
1 tbsp vegetable oil
1 tsp chopped garlic
1 tbsp dark soya sauce
1 tbsp white vinegar
1 tbsp aromatic powder
Salt as require
1 tsp garlic powder
1 tbsp continental sauce (optional)
1 tsp oregano
1/2 cup spring onion
1 tbsp cornflour
Water as required
1 tsp crushed black paper
1/2 tsp sugar
How to make Vegetable Manchurian?
Vegetables should be soaked in lukewarm water with a pinch of salt for about 15 minutes.
Take out all vegetables from the water and wipe them carefully. Chop them and keep them in a bowl. Squeeze out extra water from the vegetables.
The next step is to add green chilli, garlic, cornflour, salt, black paper, 1 tsp soya sauce, chilli flax, oregano and spring onion. Mix everything and make a dough consistency.
Make 15g balls each from the dough.
Heat the oil in medium flame and deep fry the prepared balls till they turn golden brown.
Take a cooking pan and add 1 tbsp oil and let it become hot.
Add garlic and sauté it for 20 seconds.
Now add green chilli, black pepper, soya sauce, vinegar and aromatic powder. Mix all things, add 1 cup of water and allow it to boil.
In a bowl, take cornflour and mix it in water. Add the mixture into the boiled gravy, stir it continuously so that lumps should not appear. Then add some sugar.
Add salt and spring onion to the mixture and boil it for 2 minutes. Add Manchurian balls, stir well. If required, use continental sauce.
After a minute, switch off the flame, sprinkle some spring onion on it.
Serve it hot with Fried Rice or Noodles. This recipe is usually served with fried rice.
Special Tips from the Chef:
I always use vegetable broth while making gravy. Chopped vegetables are boiled in the water for 10 minutes & let cool.
We can prepare Manchurian balls a day before the party.
We can use grated paneer in the dough for health and tastes.
Avoid using Capsicum & Beans.
Capsicum is used in the chilli paneer.
No other sauces are needed.