Veg Manchurian, also known as vegetable Manchurian gravy, is a super delicious, vegan, simple, and easy-to-make Indo Chinese recipe.
It’s loaded with crispy veg manchurian balls tossed in a glossy, spicy, tangy sauce that’s packed with bold flavors.
This homemade version is easy to make, incredibly satisfying, and tastes just like your favorite restaurant-style dish.
Frozen ginger grates more easily. It lowers waste and stays fresh for months.
Table of contents
It is one of those Indo-Chinese recipes that never fails to impress, and the best part is that it is better than takeout! Fresh, wholesome, and you can watch the ingredients you are putting in.
Today I am sharing the same restaurant style veg manchurian gravy recipe at home with simple ingredients, easy steps, and plenty of tips so you get perfectly crispy balls and a rich, flavorful gravy every single time.
Learn how to make veg manchurian gravy with crispy veg manchurian balls in this easy step by step veg manchurian recipe.
Sounds incredible, isn’t it?
About Veg Manchurian
Veg Manchurian is a popular Indo-Chinese dish made with finely chopped vegetables like cabbage, carrot, bell pepper, onions, flour, and basic seasoning, shaped into balls, deep-fried until crispy, and then simmered in a savory, spicy, and slightly tangy gravy. Simple, easy, and delicious, right?
Growing up, veg manchurian was always a special treat when we ordered Indo-Chinese takeout or during family dinners, and I was always mesmerized by those perfectly crispy manchurian balls soaked in flavorful gravy.
Over the years, I learned how to recreate that same restaurant-style veg manchurian gravy at home, and now it’s one of my most loved comfort recipes. Any time friends come over for an Asian-inspired spread, veg manchurian is always on the menu with Paneer Manchurian, Gobi Manchurian, and everyone just loves it.
This Indo Chinese veg manchurian recipe is one of the most popular restaurant-style dishes loved across India and globally.
My veg manchurian recipe is easy, beginner-friendly, and gives you the perfect balance of crispy texture and bold flavors every time. Plus, you can also customize it. If you want a healthier version, you can go for baking or air frying. If you don’t have white vinegar, swap it with rice vinegar, and the options are endless.
Whether you are looking for a homemade veg manchurian gravy, an easy veg manchurian recipe step by step, or a vegan veg manchurian, this recipe covers it all while keeping the taste authentic and satisfying.
Try it once with your friends and family, and you’ll never go back to your takeout.
So are you ready to learn more about it?
Why You’ll Love the Recipe
This Veg Manchurian
✔️ is easy to make for beginners
✔️ has super crispy manchurian balls
✔️ stays intact in gravy
✔️ tastes just like restaurant-style veg manchurian
✔️ has a perfect balance of spicy, tangy, and savory flavors
✔️ is great for lunch, dinner
✔️ can also be served for special occasions
✔️ spice levels can be customized
✔️ can be made gluten free
✔️ works as both gravy & semi-dry version
✔️ is ideal with fried rice or noodles
Ingredients For Manchurian Balls
- Cabbage: This recipe uses finely chopped cabbage to form the base. It adds volume, so chop very fine for better binding, a chopper works the best.
- Carrot: Finely chopped carrots add slight sweetness, crunch, color, and structure to these balls.
- Bell pepper: They bring crunch and enhance Indo-Chinese flavor in these balls. You can use any color bell peppers for these balls.
- Onion: It adds moisture and depth to the mixture.
- Green chili: They are added for heat, so feel free to adjust it according to your taste.
- Ginger garlic paste: An essential ingredient used for bold, authentic flavor.
- Corn flour: It helps bind and creates a crispy texture in these manchurian balls.
- All-purpose flour: All-purpose flour (maida) gives structure, makes shaping easy, and holds the balls together.
- Red chili sauce: Red chili sauce adds heat and enhances overall flavor.
- Salt & black pepper: Basic seasoning, adjust as needed.
- Water: Use only if needed to bring the mixture together.
- Oil: For deep frying, use neutral oil.
For Slurry
- Corn starch: It is used to thicken the gravy and gives a glossy finish.
- Water: A little water is added to make a smooth slurry.
For Gravy
- Oil: It is the base for sautéing aromatics and to add richness. Any neutral oil works here, but if you want deep Asian flavors, use sesame oil.
- Garlic (chopped): It adds strong aroma and flavor, which makes it a star dish.
- Ginger (chopped): Ginger brings warmth and depth to the sauce.
- Green chilies: It adds heat and sharpness.
- Spring onions: They are added for freshness and crunch.
- Onion: It adds body and slight sweetness.
- Ketchup: This balances spice with sweetness and tangy flavors.
- Soy sauce: It adds umami flavor and signature manchurian gravy taste.
- Sriracha or red chili sauce: It enhances spice and flavor of this sauce.
- White vinegar: It is used for tang to balance the spices.
- Sugar: It balances acidity and spice. However, adding sugar is totally optional, you can also use other sweeteners of your choice.
- Black pepper: It adds mild heat and peppery taste to the gravy.
- Water or vegetable stock: Used to add liquid and to form the gravy base.
For Garnishing
- Sesame seeds: It adds light crunch and nuttiness.
- Spring onion greens: Adds freshness and lovely contrast to the final dish.
How to Make Veg Manchurian Gravy
Making this easy vegetable manchurian is a simple-to-follow 3-step process. Here’s how to make veg manchurian gravy step by step at home.
Step 1: Make the Manchurian Balls
- In a large bowl, combine cabbage, carrot, bell pepper, onion, green chili, ginger garlic paste, corn flour, all-purpose flour, salt, black pepper, and red chili sauce. Mix well to form a thick mixture. You can add a little water if needed and shape into small balls.
- Heat oil on medium heat and deep fry until golden brown and crispy. Remove and set aside.
Step 2: Prepare the Gravy
- Heat oil in a pan. Add garlic, ginger, and green chilies and sauté until aromatic.
- After that, add onions and spring onions, cook until slightly soft.
- Add ketchup and soy sauce and mix until well combined.
- Pour in water or stock, bring to a boil, then add chili sauce. Add sugar to balance flavors.
- Mix corn starch with water and add the slurry, cook until thickened.
- Add black pepper and spring onion greens.
Step 3: Combine
- *dd the fried manchurian balls to the gravy and toss gently.
- *ook for 1–2 minutes so the balls absorb flavor but stay slightly crisp.
- *our veg manchurian is ready. Garnish and serve hot.
Variations
Dry Veg Manchurian
If you want dry manchurian, reduce water and skip slurry to make a thick coating sauce instead of gravy.
No All Purpose Version
For a variation, replace all-purpose flour with corn flour or whole wheat flour for a lighter option.
Baked or Air Fryer Version
If you are into healthier dishes, then bake or air fry the balls with a little oil for a healthier alternative.
Extra Spicy Version
To make it spicier, increase green chilies or add chili oil for more heat.
Richer Version
Use vegetable stock for deeper flavor.
Healthy Version
For a healthier version, use less oil and add more vegetables for a lighter dish. Also skip deep frying.
Gluten-Free Version
For a gluten-free version, make sure to use gluten-free soy sauce and swap all-purpose flour with gluten-free flour.
Serving Suggestions
You can serve these hot as they are or as a starter, or as a side with manchurian fried rice or schezwan fried rice. They also go well when paired with Vegetable Hakka noodles, or Easy Veg Schezwan Noodles.
Or just enjoy them with plain steamed rice.
Storage Suggestions
You can store leftover gravy and balls separately for the best texture and freshness.
These can be refrigerated for up to 2 days. Simply reheat the gravy and add balls before serving.
You can also freeze raw or deep-fried balls for up to 2 months, just avoid freezing after mixing with the sauce.
Tips and Tricks to Make the Best Veg Manchurian
- Vegetable: Always chop the vegetables finely, this helps the mixture bind properly and gives smoother balls.
- Thick Mixture: Make sure to keep the mixture thick but slightly sticky, this prevents the balls from breaking while frying.
- Liquid: Only add water if the mixture is dry, also add it gradually, too much water can make the mixture loose and difficult to shape.
- Frying: Always fry on medium heat, this simple step ensures even cooking and crispiness.
- No Overcrowding: Do not overcrowd the pan, this helps maintain oil temperature and ensures even frying.
- Corn Flour: It is essential for crispiness, reducing it can make the balls soft, you can also use potato starch or tapioca starch here.
- Crispy Balls: For best results, make sure your crispy veg manchurian balls are well bound and evenly fried.
- Adjusting: Feel free to adjust gravy consistency with water or stock, it should be medium thick and not watery.
- Slurry: To prevent lumps in the gravy, mix the slurry well before adding.
- Tossing: Toss the balls gently in gravy, since the balls are delicate, rough mixing might break them.
- Keep balls crispy: To keep the balls crispy, add them just before serving.
FAQs
How do you keep veg manchurian balls crispy?
To keep the balls crispy, the best way is to add them just before serving and avoid overcooking in the gravy.
Why do my manchurian balls break?
The most common reason is that the mixture is too wet, so always test by dropping a small ball before frying. To fix this, add more corn flour or flour to improve binding.
Can I make veg manchurian without frying?
Yes, you can make veg manchurian without frying by baking or air frying the balls for a healthier version. Bake at 200°C for 20–25 minutes or air fry at 180°C for 12–15 minutes.
What is veg manchurian gravy made of?
Veg manchurian gravy is made with garlic, ginger, soy sauce, chili sauce, and corn starch slurry, which gives it a thick and flavorful texture.
Is veg manchurian vegan?
Yes, veg manchurian is naturally vegan as long as the sauces you are using are plant-based.
How to thicken manchurian gravy?
To thicken manchurian gravy, add a corn starch slurry and cook until it reaches a smooth, glossy, and medium-thick consistency.
Veg Manchurian Recipe (Crispy Balls in Gravy) (Step-by-step photo instructions)
Make Veg Manchurian Balls
- In a large bowl, combine cabbage, onion, carrot, bell pepper, green chili, and ginger garlic paste.
- Add corn flour, all-purpose flour, black pepper, red chili sauce, and salt to taste.
- Mix well to form a thick mixture. Add a little water if needed. Shape the mixture into small balls.
- Heat oil in a pan and deep fry the balls on medium heat until golden brown and crispy. Once done, remove them from the oil and transfer to a paper-lined tray. Set aside.
Make Veg Manchurian Gravy
- Heat oil in a wok. Add garlic, ginger, and green chilies. Sauté until aromatic.
- Add chopped spring onions and onions, and cook until slightly soft.
- Add ketchup and soy sauce, and mix well. Add salt to taste and mix again.
- Pour in water or vegetable stock and bring it to a boil.
- Add sriracha or red chili sauce and mix well. For tanginess, add vinegar and mix. Taste and add sugar to balance the flavors.
- In a small bowl, mix corn starch and water to make a smooth slurry.
- Add the slurry to the veg manchurian gravy and cook until the gravy thickens.
- Add spring onion greens and ground black pepper, and mix well.
- Add the fried manchurian balls and toss gently. Cook for 1–2 minutes so the balls absorb the flavors while staying slightly crispy.
- Garnish with sesame seeds and spring onion greens. Serve your veg manchurian gravy hot as a starter or side.
Recipe Card
Veg Manchurian Recipe (Crispy Balls in Gravy) [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 45 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indo-Chinese | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 290 calories | 1 |
INGREDIENTS
For Manchurian Balls
- 2 cups finely chopped cabbage
- 1/4 cup chopped bell pepper
- 1 cup chopped carrot
- 1/4 cup chopped onion
- 1 green chili, chopped
- 1 tablespoon ginger garlic paste
- Ground black pepper, to taste
- Salt, to taste
- 4 tablespoons corn flour
- 6 tablespoons all-purpose flour
- 1 tablespoon red chili sauce or ketchup
- Water, as needed
- Oil, for deep frying
For Slurry
- 3 tablespoons corn starch
- 4 tablespoons water
For Veg Manchurian Gravy
- 2 tablespoons oil
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 1 tablespoon chopped green chilies
- 2 spring onions, chopped
- 1 onion, finely chopped
- 1 tablespoon ketchup
- 2 tablespoons soy sauce
- Salt, to taste
- 1 tablespoon sriracha or red chili sauce
- 1 teaspoon sugar
- 2–3 tablespoons spring onion greens
- 1/2 teaspoon ground black pepper
- Water or vegetable stock, as needed
For Garnishing
- Sesame seeds
- Chopped spring onion greens
INSTRUCTIONS:
Make Veg Manchurian Balls
- In a large bowl, combine cabbage, onion, carrot, bell pepper, green chili, and ginger garlic paste.
- Add corn flour, all-purpose flour, black pepper, red chili sauce, and salt to taste.
- Mix well to form a thick mixture. Add a little water if needed. Shape the mixture into small balls.
- Heat oil in a pan and deep fry the balls on medium heat until golden brown and crispy. Once done, remove them from the oil and transfer to a paper-lined tray. Set aside.
Make Veg Manchurian Gravy
- Heat oil in a wok. Add garlic, ginger, and green chilies. Sauté until aromatic.
- Add chopped spring onions and onions, and cook until slightly soft.
- Add ketchup and soy sauce, and mix well. Add salt to taste and mix again.
- Pour in water or vegetable stock and bring it to a boil.
- Add sriracha or red chili sauce and mix well. For tanginess, add vinegar and mix. Taste and add sugar to balance the flavors.
- In a small bowl, mix corn starch and water to make a smooth slurry.
- Add the slurry to the veg manchurian gravy and cook until the gravy thickens.
- Add spring onion greens and ground black pepper, and mix well.
- Add the fried manchurian balls and toss gently. Cook for 1–2 minutes so the balls absorb the flavors while staying slightly crispy.
- Garnish with sesame seeds and spring onion greens. Serve your veg manchurian gravy hot as a starter or side.
Watch Full Recipe Video:
NOTES:
- Do not overcrowd the pan, this helps maintain oil temperature and ensures even frying.
- Always fry on medium heat, this simple step ensures even cooking and crispiness.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/veg-manchurian-recipe/
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