Veg Manchurian

Check out this easy recipe for one of my favorite Indo Chinese Delicacy, Veg Manchurian!

Fun fact, Manchurian is a staple dish in Indo Chinese cuisine said to be an innovative initiative by Nelson Wang, a cook at the Cricket Club in Mumbai. He created this extraordinary dish using items available in the menu, incorporating Chinese sauces. A moment of immense gratitude to this genius!

So, let us get right to it!

Print Recipe

Veg Manchurian

Servings

Ingredients

Manchurian Balls:

• 1/2 cup packed minced carrot minced
• 1/2 cup packed cabbage minced
• 1/2 cup packed green bell pepper minced
• 4-5 Maida/All-purpose flour
• salt to taste
• Oil for frying

Manchurian Gravy:

• 2 tsp oil
• 1 onion finely chopped
• 4-6 cloves garlic finely chopped
• 3 tbsp Tomato Sauce
• 3 tbsp Chili garlic sauce
• 2 soy sauce
• 1 tsp pepper powder
• 1 tsp vinegar
• 1 cup water
• 2 tbsp coriander finely chopped

Maida Paste:

• 1 tbsp Maida/All-purpose flour
• 3 tbsp. water

Servings Ingredients Manchurian Balls: 1/2 cup packed minced carrot minced 1/2 cup packed cabbage minced 1/2 cup packed green bell pepper minced 4-5 Maida/All-purpose flour salt to taste Oil for frying Manchurian Gravy: 2 tsp oil 1 onion finely chopped 4-6 cloves garlic finely chopped 3 tbsp Tomato Sauce 3 tbsp Chili garlic sauce 2 soy sauce 1 tsp pepper powder 1 tsp vinegar 1 cup water 2 tbsp coriander finely chopped Maida Paste: 1 tbsp Maida/All-purpose flour 3 tbsp. water

Instructions

1. In a mixing bowl, add: 1/2 cup packed minced carrot, 1/2 cup packed cabbage, 1/2 cup packed green bell pepper, 4-5 Maida/ all- purpose flour and Salt to taste. Tip: Once you have minced bell pepper, squeeze and get rid of excess water. This will make the help making more firm dough.
2. Now begin to mix well to just well incorporate. Taste and adjust salt. You can add more flour if the mixture feels loose. You should be able to roll a ball.
3. Roll and keep the balls, and then proceed to heat oil in a deep pan for frying.
4. Check if oil is hot by dropping a small piece of the dough and testing. Now proceed to add the balls to the oil. Do not over crowd the pan.
5. Let them fry undisturbed for about a minute and then you can proceed to flip the over. This will ensure they do not break. Adjust flame to medium once you flip them.
6. Repeat the same for remaining dough in batches. Take them out of the oil and drain excess oil with paper towel. They should have deep brown color. These are super delicious as is itself. Try to resist and save them for the gravy!
7. Now let us proceed with gravy preparation.
8. Heat oil in pan
9. Once the oil is hot, add chopped onion and garlic. Sauté well.
10. Mix well, let the onions brown well.
11. Now prepare a paste of 1 tbsp maida/ all-purpose flour and 3 tbsp. water and keep aside.
12. Add:3 tbsp Tomato Sauce, 3 tbsp. Chili garlic sauce, 2 soy sauce, 1 tsp pepper powder, 1 tsp vinegar, (adjust sauce as per taste preference)
13. Mix well and lower the flame. Let it simmer for a minute.
14. Add 1 cup of water and mix well.
15. Now add the flour paste you had made earlier. Mix to incorporate. You can add adjust the water now based on your consistency preference. Add 2 tbsp. chopped coriander/cilantro . This is an optional step, but really adds a nice touch for Indo Chinese taste.
16. Let the gravy simmer for a minute and turn off flame. Proceed to arrange the Veg Manchurian.
17. Veg Manchurian is ready! Enjoy!