Chinese · Vegetarian
Veg Manchurian
Crisp vegetable dumplings in a glossy garlic-soy gravy, the Indo-Chinese party favourite.
Veg manchurian is the Indo-Chinese favourite: crisp vegetable dumplings tossed in a glossy garlic-soy gravy. Squeeze the vegetables well, fry the balls until crisp, and add them to the gravy only at the last moment so they stay crunchy.
Method
- Squeeze moisture from cabbage and carrot. Mix with the remaining ball ingredients; shape into small balls.
- Deep fry on medium heat until golden and crisp. Drain.
- Heat oil; sauté garlic, ginger, chillies and spring-onion whites on high heat.
- Add soy sauce, chilli sauce, ketchup, vinegar and 1 cup water; bring to a boil.
- Stir in the cornflour slurry and cook until glossy. Season.
- Add the fried balls just before serving and garnish with spring-onion greens.
Chef's tips
- Squeezing the vegetables well keeps the balls crisp.
- Add the balls to the gravy at the last moment so they stay crunchy.
Watch Purna make something similar
Chinese
Stuffed Paneer Manchurian
Want to master this hands-on? Join our Chinese Cooking Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
More recipes you may like
Chinese
Veg Hakka Noodles
Street-style noodles tossed on high heat with crunchy vegetables and soy-vinegar seasoning.
ChineseChinese Bhel
A crunchy street-style snack of crisp fried noodles tossed with shredded vegetables and schezwan sauce, best served right after mixing.
ChineseDry Paneer Chilli
Crisp-coated paneer cubes tossed with capsicum, onion and a sharp soy-chilli glaze, a classic Indo-Chinese dry starter.