a perfect starter and an indo-chinese dish. Veg manchurian dry is usually made up of mixed vegetable balls, deep fried and tossed with a base of chillies, ginger-garlic and basic Chinese sauces.


  • Carrot: 4 grated
  • Cabbage: 2cup grated
  • Onion: 3 cup chopped in slice
  • Capsicum: 2 cup chopped in slice
  • Ginger: 2inch sliced
  • Garlic: 10 cloves sliced
  • Green chili: 4 sliced
  • Black pepper powder: 2tablespoon
  • Spring onion: 1cup chopped
  • Vinegar: 1 tablespoon
  • Soy sauce: 4 tablespoon
  • Chili sauce: 2 tablespoon
  • Tomato catches up: 1tablespoon
  • Red chili powder: 1tablespoon
  • Corn flour: 3tablespoon
  • Soda bi-carb: ½ tablespoon
  • All-purpose flour (maida): 4tablespoon
  • Salt to taste
  • Oil to cook and deep fry
  • Coriander leaves for garnishing

How to make Manchurian:

  1. In a bowl, take all the chopped and sliced carrot, cabbage, onion, capsicum, mix all well and rains gently.
  2. After that strain water from the washed vegetables, drain the remaining vegetables.
  3. Now prepare to make the Manchurian balls.
  4. Add 2 tablespoon corn flour and all-purpose flour as needed, add black pepper powder, chopped green chili, 2 tablespoon soy sauce and soda bi-carb.
  5. Mix all the ingredients well and make a thick mixture.
  6. Now, In a deep pan heat the oil with a high flame, a Manchurian mixture is ready, so make a ball,
  7. Take a small amount of the Manchurian mixture and make balls of small size, deep fry the balls immediately.
  8. If balls are splatters then add more corn flour to the Manchurian mixture.
  9. Fry the ball until it becomes golden brown in color, keep flipping in between.
  10. Numbers of balls in oil depend on the quantity of oil that you used.
  11. Repeat the frying process to fry the remaining Manchurian balls,
  12. Now Manchurian balls are ready.

Manchurian Dry preparation:

  1. Turn on the flame and heat up the oil in a pan, add 2 inches sliced ginger, 10 cloves sliced garlic, chopped green chili, half cup spring onion and sauté for a minute on low flame,
  2. Add 2 tablespoon soy sauce, 2 tablespoon vinegar, salt to taste, chili sauce and tomato catch up, sauté again well,
  3. Take 1 tablespoon cornflour in a small cup and add little water in it and make a liquid pulp, put it into the same pan, stirring well,
  4. Add ½ cup of water and stirring, if gravy is very thick then add more water and make little thick gravy,
  5. Cook it for 2 minutes, add all the fried Manchurian balls in the gravy, and mix all gently,
  6. Dry Manchurian is ready to serve, turn off the flame and take it out on a serving plate,
  7. Garnish with coriander leaves and Serve with tomato catch up.

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