Go Back
+ servings
vegetable manchurian 2020
Print Recipe
5 from 2 votes

Vegetable Manchurian

Vegetable manchurian can be made with dry or in a gravy.Goes great with both fried rice and hakka noodles.
Prep Time20 mins
Cook Time1 hr
Course: Appetizer
Cuisine: Indo-Chinese
Keyword: indo chinese snacks, veg manchurian, vegetable manchurian
Servings: 4


For manchurian

  • ½ cup maida/plain flour
  • 1 cup cabbage shredded
  • 1 cup carrots shredded
  • Spring onions 4 stalks Reserve 1 stalk for garnish
  • ½ cup green capsicum chopped
  • 2 tbsp corn flour
  • 1 tbsp ginger garlic paste
  • 1 tsp black pepper grounded
  • Salt to taste

For the gravy

  • 1 tbsp maize flour
  • 3-4 cloves of garlic
  • ½ inch piece of ginger
  • 3 inch piece celery
  • 2 tbsp soy sauce
  • 1 tbsp vinegar I use apple cider vinegar
  • 1 tsp red chilly powder/chilly flakes optional
  • ½ vegetable stock soup cube
  • 2 tbsp oil


For manchurian

  • Mix all vegetables for manchurian, with salt and minimal water.
  • Lay the mix in a utensil and steam for 20 minutes.
  • Once steamed,allow to cool for 10 minutes and cut into squares.
  • Mix some water with corn flour,maida and dip vegetable squares one by one.
  • Heat oil in a pan and deep-fry or shallow fry these vegetable cubes one by one.
  • Keep it aside on a paper napkin so that excess oil can be removed.

For the gravy

  • Heat oil in a pan and add garlic,ginger,green onions to it.
  • Add green capsicum and celery pieces along with salt and chilly flakes to it.
  • Add vinegar and soy sauce and mix well/
  • Now,add maize flour to 1 cup water and mix well.
  • Add maize mixture along with soup cube and let it come to a boil.
  • Add the vegetable cubes to the mix and let it cook for 2 minutes.
  • Garnish with some green onions.


Note: Alter the quantity of water in the gravy as per your choice.