Vegetable Manchurian

Vegetable Manchurian


For Vegetable Manchurian:

  • 1cup Cabbage, finely chopped
  • 1 medium Carrot, grated (about ½cup)
  • ¼cup Green Beans, finely chopped
  • ¼cup Scallions/Green Onions, finely chopped
  • 2~3tbsp, all purpose flour
  • 2tbsp, Corn Starch
  • salt & pepper to taste

For the Gravy:

  • 1" piece Ginger, finely grated
  • 2~3 cloves Garlic, finely minced
  • 4~5 Scallions, finely chopped (about 1 cup)
  • 2tsp Low sodium soy sauce
  • 1tsp Green Chili sauce, (adjust as per taste)
  • 2tbsp, Tomato Ketchup
  • 1cup Water/ Stock, (adjust as per desired consistency)
  • 2tsp Corn Starch
  • salt & pepper to taste


  1. To make Veggie Manchurian: In a bowl, combine cabbage, carrot, green beans and scallions. Add the all purpose flour, corn starch and salt & pepper. Mix well. The quantity of the flours is not much -- it is only to bind the veggies when you squeeze them into balls. The ratio of veggies to flour ratio is much higher -- but if you find that the manchurain balls are not holding shape while frying, then add more flour to bind them well -- add flour 1tbsp at a time.
  2. Heat the paniyaram pan and add about 1~2tsp oil in each depression. Add about 1tbsp of veggie mixture formed into a ball and fry on medium flame, stirring occasionally, till all the sides are well browned and cooked through. Remove onto paper towel lined plate and repeat with the remaining veggie mixture.
  3. To make the Gravy: Heat 2tbsp oil in a pan, add ginger and garlic and once they get fragrant, add the chopped scallions and cook for 3~4 minutes or until tender.
  4. In the meantime whisk water/ stock with corn starch and set aside.
  5. Once the scallions are cooked, stir in the soy sauce, chili sauce, tomato ketchup, salt and pepper. Cook for 1 minute.
  6. Next add the corn starch mixture and cook till the gravy thickens, this will take about 2 minutes.
  7. Garnish with chopped scallions and serve along with Fried Rice.
Source : Cook's Hideout

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