Vegetable Manchurian

Makes: 15 - 20 balls
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients for Manchurian

• 3 cups of finely minced cabbage
• 1 cup of finely grated carrot
• 1/2 cup of finely chopped onions
• 1/4 cup of corn flour
• 1/4 cup of Maida
• 1/4 teaspoon of red chilli powder
• salt to taste
• oil for deep frying

Ingredients for Sauce 

• ½ cup chopped spring onions
• 1 tablespoon finely chopped garlic
• 2 teaspoons finely chopped green chillies
• 2 teaspoons finely chopped ginger
• 1 tablespoon corn flour
• 1 cup water or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon vegetable/sunflower oil
• Salt to taste

Method for Manchurian 

Heat oil in a wok.

In the meanwhile, combine all the ingredients adding just a little water if required.

Divide the mixture into 15 - 20 balls of bite size or a little bigger.

Add about 5 balls (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until dark/ golden brown but not burnt brown.

Remove from oil and drain in paper towels.Fry the remaining balls the similar way and keep aside.

Method for Sauce 

Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt.

Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.

Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.

Turn off heat.

Serving the Manchurian with Sauce 

Just before serving, put the fried Manchurian in the sauce and stir fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.


Serve with Egg Fried rice..