Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe is vegan, very delicious and one of the most popular Indo Chinese dishes one can find in restaurants and cafes. It’s quite spicy and has a ton of flavor which makes it so appetizing. I am sharing the recipe for veg Manchurian in gravy today. 🙂
Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipeis nearly everyone’s favorite whether they are non vegetarians or pure vegetarians! I guess it has a lot to do with the flavor bomb that is this dish. This Indo Chinese dish is loaded with ginger, garlic, etc. which add so much aroma and pungency to the overall preparation.
Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe has these little deep fried balls made with mix vegetables and some aromatics. These little balls are actually super addictive on their own and I do indulge in chomping on a few before adding them to the gravy 😉 Lol!! These balls are absolutely delicious, no need for some sauce or anything. Besides, making them is really easy and straightforward.
Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe tastes the best when paired with this super easy and my go to recipe for Veg Fried Rice which is vegan and gluten free. It is a match made in heaven, well in the Indo Chinese heaven actually, but it is what it is! I can practically live on this combo forever!
Anyways, coming to that delicious, tangy gravy – it is super simple! Not the kind of gravy where you spend hours by the stove. It is the instant kind and the most addictive kind! The little fried veggie balls soak up the gravy so well and become kind of saucy. Bite into one of the bliss balls with some rice, oh it is food coma! A kind of coma most of us love. This gravy Manchurian also goes so well with my vegan + gf Veg Schezwan Noodles. Try this, you wont regret it 😉
To be honest, this combination of Manchurian and noodles has been a favorite since college days. I’d always order for this if eating out with friends and I’d never tire of it. Like never!
Anyways, let’s get cooking.
For the veg balls:
Squeeze the water from the shredded cabbage until it’s dry. To that, add the other veggies.
Add the corn flour and the APF. Season with salt and pepper.
Add the soya sauce, ginger garlic paste next and mix well until everything comes together to make a moist dough.
Make lemon sized balls and set them aside.
Heat sufficient oil in a wok. Once it is hot, reduce the flame to medium and fry the veg balls until golden brown and crispy.
Do not fry them on high flame as they will remain undercooked from within.
Set them aside while we make the gravy.
For the gravy:
Heat oil in a wok. Once it nice and hot, add chopped spring onion whites, ginger and garlic. Stir them for 1-2 minutes.
Next, add the chopped capsicum, red chili sauce, vinegar and soya sauce. Mix well.
Cook for 2-3 minutes.
Add the corn flour and water slurry next. Stir well and ensure there are no lumps. Season with salt and pepper to taste. Mix well and let the gravy come to a boil.
Once it has come to a boil and thickened, add the fried veggie balls and mix well.
Garnish with spring onion greens and serve hot.
Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 -10 lemon sized vg balls
Veg Manchurian is delicious and so easy to make. Pair it with some fried rice or noodles and make a complete meal of it!!
Ingredients
- 1/4 cup each of shredded cabbage, chopped capsicum and shredded carrots
- 3 tbsp. all purpose flour
- 3 tbsp. corn flour
- salt and pepper to taste
- 1 tbsp. ginger garlic paste
- 1 tsp. soy sauce
- oil to fry
- 2 tbsp. oil
- 1 tsp. each of chopped ginger and garlic
- 2 tbsp. chopped spring onion whites
- 2 tbsp. chopped capsicum
- 1 tbsp. red chili sauce
- 1 tbsp. soy sauce
- 1/2 tbsp. vinegar
- salt and pepper to taste
- 2 tbsp. corn flour mixed with 1/2 cup water to make a slurry
- 1 tbsp. chopped spring onion greens to garnish
For the veg balls:
For the gravy:
Instructions
- Squeeze the water from the shredded cabbage until it's dry. To that, add the other veggies.
- Add the corn flour and the APF. Season with salt and pepper.
- Add the soya sauce, ginger garlic paste next and mix well until everything comes together to make a moist dough.
- Make lemon sized balls and set them aside.
- Heat sufficient oil in a wok. Once it is hot, reduce the flame to medium and fry the veg balls until golden brown and crispy.
- Do not fry them on high flame as they will remain undercooked from within.
- Set them aside while we make the gravy.
- Heat oil in a wok. Once it nice and hot, add chopped spring onion whites, ginger and garlic. Stir them for 1-2 minutes.
- Next, add the chopped capsicum, red chili sauce, vinegar and soya sauce. Mix well.
- Cook for 2-3 minutes.
- Add the corn flour and water slurry next. Stir well and ensure there are no lumps. Season with salt and pepper to taste. Mix well and let the gravy come to a boil.
- Once it has come to a boil and thickened, add the fried veggie balls and mix well.
- Garnish with spring onion greens and serve hot.
For the veg balls:
For the gravy:
Notes
You can add chopped green chilies in veg balls if you wish. Tastes best when hot and fresh.
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Love,
Shreya 🙂
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