Dry manchurian

Vegetable dry manchurian is an Indo chinese starter. In this recipe fried vegetables balls are mixed with sauces like soya sauce, chilli sauce and toamto ketchup. For making vegetable balls mostly cabbage, carrots, capsicum is used. But i tried vegetable balls with bottle gourd or lauki or doodhi along with cabbage ,carrots and capsicum.

Servings: makes 20 manchurian balls

vegetable manchurian

vegetable manchurian


For making balls:

Lauki or bottle gourd: 1 cup grated

Cabbage:1/2 cup grated

Carrot:1/2 cup grated

Capsicum: 1 chopped

Spring onions: 1/4 cup

French beans: 1/4 cup

Green chillis: 1 chopped

Maida:4 tbsp

Cornflour:3 tbsp

Salt: to taste

Red chilli powder: 1/4 tsp

Black pepper:1/4 tsp

Oil: for deep frying and for making sauce

For making sauce:

Onions: 2 chopped

Spring onions: 1 chopped

Capsicum: 1 chopped

Ginger : 2 tsp chopped

Garlic: 2 tsp chopped

Salt: to taste

Black pepper: 1/2 tsp

Soya sauce: 1 tbsp

Green chilli sauce: 1 tbsp

Red chilli sauce: 1/2 tbsp

Tomato ketchup: 1 tbsp


1.Mix all vegetables along with salt and pepper. Add maida and cornflour and mix them together.Roll the mixture into balls.(Don’t add water as water released by vegetables is enough to bind vegetable balls).

2. Heat oil in a pan or a kadai. Deep fry these vegetable balls till they become golden brown. Place them on absorbent paper so that excess oil can be removed.

3. For making gravy , put 2 tbsp oil in a kadai. Add ginger and garlic and saute for a minute.

4. Add onions, spring onions, capsicum and cook for 3-4 minutes. Add salt, black pepper and all the sauces. Mix the sauces well.

5. Add manchurian balls and toss them well.

6. Serve them hot by garnishing it with spring onions.









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