Veg Manchurian Dry is one of the most beloved dishes in Indo-Chinese cuisine — a fusion cuisine that beautifully marries Chinese cooking techniques with Indian flavors. Bursting with bold, spicy, and tangy flavors, Veg Manchurian Dry features crispy vegetable balls tossed in a savory, umami-loaded sauce with garlic, soy, chili, and spring onions.

Whether served as an appetizer at a dinner party or as a spicy snack on a rainy day, this dish never fails to impress. It’s crispy, saucy, and full of texture. The deep-fried veggie balls offer crunch, while the sticky Manchurian sauce adds intense flavor. A must-try for fans of street food and those who love experimenting with fusion flavors.

Why It’s a Must-Try Dish:

• Fusion Flavor Bomb – Combines Indian spices with Chinese sauces.
• Crowd Favorite – Perfect for parties or potlucks.
• Vegetarian-Friendly – 100% plant-based yet incredibly satisfying.
• Customizable – You can tweak it to be gluten-free, vegan, or even air-fried.

Preparation & Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 30 minutes
• Total Time: 55 minutes
• Servings: 4

Calories Information (Per Serving)

• Calories: ~250–280 kcal
• Protein: 4g
• Fat: 15g
• Carbohydrates: 28g

(Note: Caloric value depends on the amount of oil used and whether deep-fried or air-fried.)

Ingredients

For Veggie Balls:

• 1 cup grated cabbage
• 1/2 cup grated carrot
• 1/4 cup finely chopped capsicum (bell pepper)
• 1/4 cup finely chopped spring onion (white and green parts)
• 1/2 tsp black pepper powder
• 1 tsp ginger-garlic paste
• 2 tbsp all-purpose flour (maida)
• 1 tbsp cornflour (cornstarch)
• Salt to taste
• Oil for deep frying

For Manchurian Sauce:

• 2 tbsp oil
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 2 green chilies, finely chopped
• 1/4 cup spring onion whites
• 1/4 cup chopped capsicum
• 1 tbsp soy sauce
• 1 tbsp red chili sauce (adjust to spice level)
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1 tsp cornflour mixed with 2 tbsp water (slurry)
• Salt and pepper to taste
• Spring onion greens for garnish

Step-by-Step Preparation

Step 1: Prepare the Veggie Balls

1. In a large mixing bowl, combine cabbage, carrot, capsicum, and spring onions.
2. Add salt, pepper, ginger-garlic paste, all-purpose flour, and cornflour.
3. Mix everything well. The veggies will release water, helping bind the mixture. If it’s too wet, add a bit more flour.
4. Shape into small balls (ping pong size).
5. Heat oil in a deep pan. Once hot, carefully drop the balls and deep fry on medium heat until golden brown and crisp.
6. Drain on paper towels and set aside.

Step 2: Make the Manchurian Sauce

1. In a wok or pan, heat 2 tbsp oil.
2. Add chopped garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
3. Add spring onion whites and chopped capsicum. Sauté for 1–2 minutes on high heat.
4. Add soy sauce, red chili sauce, tomato ketchup, and vinegar. Stir well.
5. Add salt and pepper to taste.
6. Add the cornflour slurry and stir continuously until the sauce thickens and turns glossy (around 1–2 minutes).
7. Add the fried veg balls into the sauce and toss to coat evenly.
8. Garnish with spring onion greens.

How to Serve

• Serve Hot: Veg Manchurian Dry tastes best immediately after cooking.
• As an Appetizer: Perfect with toothpicks at parties.
• As a Side Dish: Pair with fried rice, noodles, or even Hakka chow mein.
• With Dips: Serve with spicy schezwan sauce or extra soy sauce.

Tips and Variations

Tips:

• Squeeze excess water from vegetables if they are too wet.
• Always fry the balls on medium heat for even cooking.
• For healthier options, air fry or bake the veggie balls.

Variations:

• Vegan Version: Use plant-based sauces and avoid refined flour.
• Gluten-Free: Substitute maida with rice flour or gluten-free all-purpose flour.
• Gravy Version: Add 1/2 cup water or veggie broth to the sauce and adjust seasoning.
• Paneer Manchurian: Replace veg balls with fried paneer cubes for a protein-rich twist.

Freezing and Storage

• Refrigeration: Store leftover veg balls and sauce separately in airtight containers. Stays good for 2–3 days in the fridge.
• Freezing:
  • You can freeze the uncooked veg balls on a tray. Once frozen, transfer to a ziplock bag for up to 1 month.
  • Avoid freezing the sauce as it loses flavor and texture.
• Reheating: Reheat in a pan or air fryer. If the sauce has thickened, add a little water to adjust consistency.

Special Equipment Needed

• Deep frying pan or kadai
• Wok for stir-frying
• Mixing bowls
• Slotted spoon or spider strainer
• Grater for vegetables
• Ladle or tongs for tossing

FAQ

Q: Can I make Veg Manchurian without frying?

A: Yes! You can bake or air fry the balls at 200°C (390°F) for 15–20 minutes or until crispy.

Q: Why are my Manchurian balls falling apart in oil?

A: The mixture may be too wet or lacking enough binding agent (flour). Add more cornflour or all-purpose flour.

Q: Is Veg Manchurian gluten-free?

A: Not by default. But you can use gluten-free flours and sauces to make it so.

Q: Can I use frozen mixed vegetables?

A: Freshly grated vegetables give the best texture, but you can use thawed frozen vegetables if drained well.

Conclusion

Veg Manchurian Dry is more than just a snack — it’s a celebration of bold flavors, vibrant textures, and the creative spirit of fusion cooking. Whether you’re new to Indo-Chinese cuisine or a longtime fan, this recipe is a must-try. It’s flexible, flavorful, and always a hit. Whether deep-fried or air-fried, spicy or mild, this dish is sure to steal the show at any dining table.