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Vegetarian Manchurian


Excellent spicy side dish with noodles or fird rice.

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  • for veg dumpling balls:
  • 1 cup grated carrot
  • 1 cup finely chopped cabbage
  • ½ cup finely chopped bell pepper
  • ¼ cup finely chopped spring onion/scallion greens
  • ½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
  • 2 tbsp all purpose flour/maida
  • 2 tbsp cornflour
  • salt to taste
  • for the sauce:
  • 2 tbsp onion or spring onion/scallion whites chopped
  • 1 tbsp finely chopped celery (optional)
  • 1 tbsp ginger
  • 1 tbsp garlic
  • 1 or 2 green chilies
  • 1 tbsp corn flour dissolved in 2 tbsp water
  • ½ tbsp soya sauce
  • ½ tbsp vinegar – i used balsamic vinegar
  • 1 or 1.5 cup water or vegetable stock
  • ½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
  • salt to taste
  • sugar to taste
  • some chopped spring onion/scallion greens for garnishing


Servings 4
Level of difficulty Average
Preparation time 40mins
Cooking time 20mins
Cost Average budget


Step 1

preparing the veg manchurian balls:
mix all the ingredients listed under veg balls.
keep aside for 15-20 minutes.
shape into small round balls and shallow fry or deep fry till golden browned on a moderately hot oil.
drain on kitchen tissues and keep aside.

Step 2

preparing the sauce:
heat oil. fry the onions, ginger, garlic, chilies, celery on a high flame. there is no need to brown them.
add water or veg stock. add soy sauce, crushed black pepper,
mix well and add let the sauce simmer for 1-2 minutes.
add the cornflour paste to thicken the sauce.
thicken the sauce to your desired consistency.
add vinegar, salt, sugar and the fried veg balls. stir and simmer for a minute.
serve veg manchurian garnished with spring onion greens. can change the consistency as per your liking. if you want a thin consistency, add some veg broth or water. if you want a thick consistency, add a few teaspoons of corn flour paste. this dish thickens after it cools down. so when reheating you may have to add some water.
2. remember to fry the veg balls on medium heat. if they are fried on a high heat, then the outside will get cooked and the inside will be not cooked leaving a doughy taste in the mouth.
3. if they are fried on a low heat, they will absorb oil and this will make them oily and soggy.
4.sugar is optional, it makes the dish sweet sour.
5. you may avoid this or check the ingredients list in your soy sauce if sugar is there in it or not. you can also add tomato sauce for some tang and sweetness.

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