Veg Manchurian

by Shaheen Ali

Manchurian is the famous Chinese staple which is made with lots of variations. Manchurian has both veg and non veg versions. The veg version too has a lot of varieties. Vegetable Manchurian being the most common and favorite dish is made with fried vegetable balls in thick sauce is best accompaniment with fried rice or noodles. The sauce can be thickened as per one’s choice, as it can be made dry as well. Apart from veg manchurian, cauliflower manchurian, paneer manchurian and mushroom manchurian are the common favorites. 

Print Recipe
VEG MANCHURIAN

Course
side dish
Cuisine chinese
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Course side dish
Cuisine chinese
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Instructions
  1. Mix all ingredients under Manchurian balls and keep aside for 5 mins.
  2. Make even sized balls and deep fry them. For a healthier version you can shallow fry them in a Panniyaram Pan/ Appe Pan.
  3. Transfer the balls on a kitchen towel to absorb excess oil.
  4. Heat 2 tbsp of oil in a wok and fry ginger, garlic, onions, carrot and capsicum till golden.
  5. Now add vegetable stock, soy sauce and pepper powder, mix well and let it cook for 5 mins in low flame,
  6. Add cornflour paste to thicken the sauce till your desired consistency.
  7. Add vinegar, sugar and salt as per your taste and give a quick stir.
  8. Drop in the Manchurian balls and cook for another 5-6 mins in low flame.
  9. Garnish with spring onion greens and serve hot with fried rice or noodles.
Recipe Notes

Thanks for stopping by! If you like this recipe or the images, pls do drop in your feedback in comments below. You may also log in to my facebook page at Spoon Fork And Food

You can also find my recipe of Veg Manchurian at The Urban Spice

Love : Shaheen!

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