Vegetable Manchurian Dry

Vegetable Manchurian Dry is an Indo-Chinese starter/appetizer. This recipe shows how you can make restaurant style Vegetable Manchurian at home.


  • 250 gm cabbage
  • 1/2 Cup cornflour
  • 1/2 Cup Maida
  • 1/4 Cup carrots
  • 1 Tsp crushed black pepper
  • 1/2 Tsp red chilli powder
  • 1 Tsp ginger garlic paste
  • Salt to taste
  • 1/8 Tsp red food color
  • 1/4 Cup finely chopped carrots
  • 1/4 Cup finely chopped capsicum
  • 1 Medium finely chopped onion
  • 1/4 Cup finely chopped spring onion
  • 1 Tsp vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp cornflour + 2 Tbsp water
  • 1/2 Tsp sugar
  • 1 Tsp red chilli powder
  • Salt to taste
  • 1 Tbsp finely chopped ginger
  • 1 Tbsp finely chopped garlic
  • 1 Small sliced green chili
  • 1/4 Cup water
  • Some oil


To make the Manchurian balls:

  • Coarsely grind 1/4 cup carrots using pulse mode of your mixer grinder. Alternatively you can grate it using a grater.
  • Similarly, coarsely grind 250 gm cabbage. You can roughly chop the cabbage before grinding to ease the process.
  • Mix carrots and cabbage in a bowl followed by 1/2 cup corn flour, 1/2 cup maida, 1 tsp crushed black pepper, 1 tsp ginger garlic paste, 1/2 tsp red chilli powder, a pinch of red food color (completely optional – you can use my recipe of homemade food color to make red color at home) and salt to taste.
  • Mix everything well to form a mixture of soft consistency. You can adjust the quantity of cornflour and maida to get the required consistency.
  • Heat some oil and add drop Manchurian balls and fry them. Keep flipping them in between till they become golden in color.

To make the gravy:

  • Heat 2-3 tbsp oil and add 1 tbsp chopped garlic, 1 tbsp finely chopped ginger. Stir fry for a few seconds.
  • Now add 1 medium sized finely chopped onion. Again sauté this for a few seconds; do not overcook these ingredients.
  • Add 1/4 cup finely chopped carrots, 1 small chopped green chilli, 1/4 cup finely chopped capsicum and stir fry.
  • Add 1 tsp red chilli powder, 1/2 tsp sugar, 1 tbsp soy sauce and 1/4 cup water.
  • Mix well and add salt to taste followed by 1 tsp vinegar, slurry (1 tbsp corn flour + 2 tbsp water). Keep stirring the sauce till it thickens.
  • Add the fried Manchurian balls and some chopped spring onion to the sauce and mix well to coat each ball with the sauce. Your delicious Indo-Chinese style vegetable Manchurian is ready. Enjoy!
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