Make Vegetable Manchurian

This ever popular chinese dish is really easy to make. When you eat these deep fried vegetable balls in a soya sauce based gravy, do not let mundane things like the weighing scale bother you! just dig into these deep fried delights and enjoy!


For The Vegetable Balls

  • 3 cups finely chopped cabbage
  • 1 1/4 cups carrot , grated
  • 1/2 cup chopped onions
  • 2 tbsp cornflour
  • 5 tbsp plain flour (maida)
  • 3 to 4 clove of garlic(lehsun) , finely chopped
  • 1 slit green chilli , finely chopped
  • 1/4 tsp m.s.g powder (optional)
  • salt and to taste
  • oil for deep-frying

For The Sauce

  • 1 tbsp garlic (lehsun) , finely chopped
  • 2 tsp finely chopped green chillies
  • 2 tsp finely chopped ginger (adrak)
  • 1 cup clear vegetable stock or
  • 1 tbsp soy sauce
  • 1 tbsp cornflour mixed with 1 cup of water
  • 2 pinches of sugar
  • 2 tbsp oil
  • salt to taste

For the vegetable balls

Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, ajinomoto, salt and pepper in a bowl. Mix well.
Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce

Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

How to serve

Just before serving, put the vegetable balls in the sauce and bring to a boil.
Serve hot.


Add some water or vegetable stock to thin down the sauce if it is too thick.

Shared by: Kajal Patel-

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