There’s something magical about the moment a plate of steaming Veg Manchurian hits the table. It’s the undisputed king of Indo-Chinese street food, bringing together the crunch of fresh vegetables and the bold, umami-rich punch of soy and chili sauces. Whether you’re hosting a dinner party or just craving a salty, spicy snack, this dish never fails to satisfy.
The secret to a truly great Manchurian lies in the texture of the balls. Nobody wants a soggy center! By using a blend of shredded cabbage and carrots paired with a double-fry technique, we achieve a golden, crispy exterior that holds its shape even when tossed in a thick, glossy sauce. It’s a labor of love that rewards you with every bite.
Making this at home is surprisingly simple once you have your “mise en place” (everything in its place) ready. The aromatics—garlic, green chilies, and spring onions—are the soul of the sauce. When they hit the hot oil in your wok, the fragrance is enough to make anyone’s mouth water. It’s all about balancing the heat from the Schezwan chutney with the savory depth of the soy.
This version is a Dry Veg Manchurian, meaning the sauce is just thick enough to coat each ball like a spicy glaze. It makes for an incredible appetizer or a side dish to some burnt garlic fried rice. Once you master this recipe, you’ll find yourself skipping the delivery apps and heading straight for your vegetable grater!
Easy Indo-Chinese Veg Manchurian Dry: A Crowd-Pleasing Party Starter
Ingredients
For the Manchurian Balls
- 1 medium cabbage shredded
- 2 medium carrots shredded
- 2 clove garlic finely chopped
- 1 green chili finely chopped
- 1/4 cup spring onion chopped
- 1 tsp soy sauce
- salt to taste
- 4 tbsp corn flour
- 4 tbsp all-purpose flour
- oil for deep frying
For the Sauce
- 4 tbsp cooking oil
- 4 cloves garlic finely chopped
- 2 green chilis finely chopped
- 1/4 cup spring onion chopped (plus extra for garnish)
- 2 tsp soy sauce
- 1 tsp green chili sauce
- 2 tbsp schezwan chutney
- 1 tbsp corn starch mixed with 1/4 cup water to make a slurry
Instructions
Prepare the Vegetable Balls
- In a large mixing bowl, combine the 1 medium cabbage shredded, 2 medium carrots shredded, 1/4 cup spring onion finely chopped, 2 clove garlic finely chopped, and 1 green chili chopped. Add the 1 tsp soy sauce and 4 tbsp corn flour to taste. Sprinkle in the 4 tbsp all-purpose flourand salt to taste, then mix everything thoroughly until well combined. Take small portions of the mixture and roll them into balls, approximately 1 to 1.5 inches in diameter.
- Heat oil in a large pan over medium-high heat. Carefully slide the prepared balls into the hot oil and fry them until they turn a light golden brown. For that signature restaurant-style crunch, remove the balls and let them cool to room temperature. Once cooled, flash-fry them a second time until the outside layer is deeply golden and extra crispy. Set aside.
Sauté the Aromatics
- In a large wok or skillet, heat 4 tbsp cooking oil. Add the chopped 4 cloves garlic, 2 green chilis, and 1/4 cup spring onion. Sauté on high heat for a minute until fragrant but not burnt.
- Stir in the 2 tsp soy sauce, 1 tsp green chili sauce, and 2 tbsp schezwan chutney. Toss in the fried Manchurian balls and coat them evenly with the aromatics. Pour in the corn starch slurry (corn starch mixed with water). Stir continuously until the sauce thickens and glazes the balls. The final result should be "dry" with the sauce clinging to the vegetables.
- Transfer to a serving bowl, garnish generously with fresh spring onions, and serve hot.
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.We’d Love to Hear From You!
Did these Manchurian balls disappear from the plate as fast as they did in our kitchen? If you tried this recipe, please drop a comment below and let us know how it turned out! We love seeing your recreations, so feel free to share this post with your fellow foodies or tag us in your photos. Your feedback helps our community grow!