Craving a delicious Indo-Chinese appetizer that’s crispy, saucy, and bursting with flavors? Look no further! This Crispy Veg Manchurian recipe is a crowd-pleaser—perfect for parties, snacks, or even a cozy dinner. With a golden crunch outside and a soft, veggie-packed center, smothered in a tangy-spicy sauce, this dish tastes just like your favorite restaurant version—but homemade.
Why You’ll Love This Veg Manchurian Recipe
✔ Crispy & Flavorful – Perfectly fried balls with a saucy coating.
✔ Easy to Make – Uses simple, everyday ingredients.
✔ Versatile Dish – Serve as an appetizer, side, or main with rice/noodles.
✔ Kid-Friendly – Adjust spice levels to suit everyone’s taste.
Ingredients for Crispy Veg Manchurian
For Manchurian Balls:
- 1 cup finely chopped cabbage
- ½ cup grated carrot
- ¼ cup finely chopped capsicum
- 2 tbsp all-purpose flour (maida)
- 2 tbsp cornflour
- 1 tsp ginger-garlic paste
- ½ tsp black pepper powder
- Salt (to taste)
- Oil (for deep frying)
For Manchurian Sauce:
- 2 tbsp oil
- 1 tbsp finely chopped garlic
- 1 tsp finely chopped ginger
- 2 finely chopped green chilies (optional)
- ½ cup finely chopped onion
- ½ cup finely chopped capsicum
- 2 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tsp green chili sauce (optional)
- ½ tsp vinegar
- ½ tsp sugar (optional)
- 1 tsp cornflour (mixed in ½ cup water)
- Salt (to taste)
- Spring onions (for garnish)
Step-by-Step Instructions
1. Making Crispy Manchurian Balls
- Mix the Veggies – In a large bowl, combine cabbage, carrot, and capsicum.
- Add Binders – Sprinkle maida, cornflour, ginger-garlic paste, black pepper, and salt. Mix well.
- Form a Dough – Gradually add water (1-2 tbsp) to form a thick, moldable mixture.
- Shape & Fry – Heat oil in a pan. Roll small balls and deep-fry on medium heat until golden and crisp. Drain on paper towels.
2. Preparing the Flavorful Manchurian Sauce
- Sauté Aromatics – Heat oil, add garlic, ginger, and green chilies. Sauté for 30 seconds.
- Cook Veggies – Toss in onions and capsicum. Stir-fry for 2 minutes until slightly tender.
- Add Sauces – Pour soy sauce, ketchup, chili sauce, vinegar, and sugar. Mix well.
- Thicken the Sauce – Stir in cornflour slurry and cook until glossy and thick.
- Coat the Balls – Gently add fried Manchurian balls, toss in sauce, and cook for 2-3 minutes.
3. Serving Suggestions
✨ Garnish with spring onions and serve hot with:
- Fried Rice or Hakka Noodles
- Steamed Rice for a saucy main course
- As a party appetizer with toothpicks
Pro Tips for the Best Veg Manchurian
🔹 Extra Crispy Balls – Double-fry for crunchier texture.
🔹 Sauce Consistency – Adjust cornflour slurry for thicker/thinner gravy.
🔹 Spice Control – Skip green chilies for a milder taste.
🔹 Make it Dry – For Dry Manchurian, reduce sauce quantity.
FAQs
Can I bake Manchurian balls instead of frying?
Yes! Brush balls with oil and bake at 180°C for 20-25 mins, flipping halfway.
How to store leftovers?
Refrigerate for up to 2 days. Reheat in a pan with a splash of water.
Can I use other vegetables?
Absolutely! Try adding beans, mushrooms, or grated cauliflower.
Final Thoughts
This Crispy Veg Manchurian is a must-try for Indo-Chinese lovers! The perfect balance of crunch and saucy goodness makes it irresistible. Whether you’re hosting a party or just craving something delicious, this recipe never disappoints.
Try it today and bring restaurant-style magic to your kitchen 🍽️🔥
