Veg Manchurian

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  • - For gravy
  • 30 ml Oil
  • 5 g ginger
  • 5 g garlic
  • 5 g celery
  • 5 g Red Chillies
  • 5 g green chillies
  • 5 ml Dark Soy Sauce
  • 10 g Tomato Sauce
  • 200 ml Vegetable Stock
  • 5 g Brown & Polson Cornflour
  • - For Manchurian Balls
  • 10 g cabbage
  • 10 g carrot
  • 10 g Capsicum
  • 20 g Spring Onion with Greens
  • 5 g French Beans
  • 10 g Refined Flour
  • 10 g Brown & Polson Cornflour


    For Gravy
    • Heat oil in pan and stir-fry ginger and garlic for 30 seconds on medium heat. Add celery, red and green chillies and stir-fry for another 30 seconds.
    • Add dark soy sauce, of sauce and mix well. Add vegetable stock and bring to boil. Reduce heat and add corn flour (dissolved in water) and stir-cook for 2 minutes till sauce thickens.
    For Manchurian Balls
    • Mix finely chopped cabbage, carrots, capsicum, spring onions with greens and french beans with refined flour and corn flour.
    • Shape into lemon sized balls and deep fry in oil. Drain on absorbent paper.
    For Serving
    • Add manchurian balls and vinegar in the gravy and stir lightly to mix well. Cool for another minute and garnish with spring onions.
    • Serve hot with cooked rice.

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