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Dinner Meals Cooking Time : 45 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Vegetable Manchurian Recipe | Crispy Indo-Chinese Vegetable Balls in Spicy Garlic Sauce

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Vegetable Manchurian is a popular Indo-Chinese dish made with finely chopped vegetables shaped into flavorful balls and cooked in a savory, tangy garlic sauce. Cabbage, carrots, and spring onions provide freshness and texture, while ginger, garlic, soy sauce, and chili sauce create the bold flavors that make this dish a favorite at restaurants and home kitchens. The vegetable balls are lightly crisp on the outside and tender inside, complemented by a glossy sauce with a delicious balance of spicy, salty, and slightly sweet notes.

This versatile dish can be served as a starter, a snack, or a main course with fried rice or noodles. Choose the gravy version for a saucy, comforting meal or reduce the sauce for a drier, crispier Manchurian. Garnished with spring onions, Vegetable Manchurian is an excellent choice for family dinners, gatherings, and anyone who enjoys flavorful Indo-Chinese cuisine.

Cooking Method

Combine the chopped cabbage, grated carrot, spring onions, ginger-garlic paste, flour, cornflour, salt, and black pepper in a bowl. Mix until the vegetables hold together. If needed, add a little water, but avoid making the mixture too wet.
Shape the mixture into small, firm balls.
Heat oil in a deep pan over medium heat. Fry the vegetable balls in batches until golden and cooked through. Drain on paper towels.
Heat 1 tablespoon of oil in a separate pan. Add the minced garlic and ginger and sauté briefly until fragrant.
Stir in the soy sauce, chili sauce, and tomato ketchup.
Add the water or vegetable stock and bring to a gentle simmer.
Stir the cornflour slurry again, then gradually add it to the sauce, stirring until thickened.
Add the fried vegetable balls and toss gently to coat. Simmer for 1–2 minutes so they absorb some of the sauce.
Garnish with chopped spring onions and serve immediately.