Veg Manchurian Recipe – Restaurant Style, Crispy & Full of Flavor
Veg Manchurian is not just a dish; rather, it is an emotion for Indian food lovers who enjoy Indo Chinese food. Whether you prefer veg manchurian gravy with fried rice or love veg manchurian dry as a starter, this recipe will help you make restaurant style veg manchurian at home, step by step.
Moreover, this detailed guide is specially written for beginners, home cooks, and food lovers who want crispy outside soft inside manchurian balls, without egg and without MSG(Ajinomoto) . Additionally, this blog is perfect for dinner parties, family meals, and even small home food businesses.
Therefore, let’s learn how to make veg manchurian at home, using simple ingredients, authentic techniques, and pure spices from Raman Bihari Masale.
What Is Veg Manchurian? (Indian Chinese Favorite)
Veg Manchurian is a popular Indian Chinese manchurian dish made with deep fried manchurian balls prepared from cabbage and mixed vegetables. These balls are then tossed or simmered in a homemade manchurian sauce made with garlic, ginger, soy sauce, and Schezwan sauce.
Originally inspired by Chinese cooking, however, it has been adapted to Indian taste. As a result, today we enjoy spicy veg manchurian street style, which is bold, garlicky, and slightly tangy.
Veg Manchurian Dry vs Gravy – Which One to Choose?
Before starting the recipe, it is important to understand the difference:
Veg Manchurian Dry
- Perfect as a starter or snack
- Sauce is thick and coats the balls
- Best for parties and evening snacks
Veg Manchurian Gravy
- Served with fried rice or noodles
- Semi-thick, glossy sauce
- Ideal for dinner meals
Therefore, once you master the base, you can easily make both versions.
Ingredients for Veg Manchurian (No Egg, No Ajinomoto (MSG)
For Manchurian Balls Recipe
- Finely chopped cabbage (main ingredient for cabbage manchurian)
- Grated carrot
- Finely chopped capsicum
- Spring onion greens
- Corn flour for manchurian (binding & crispiness)
- All purpose flour manchurian (Maida)
- Black pepper
- Salt (as required)
Because cabbage releases water, do not add extra water.
For Manchurian Sauce
- Oil
- Finely chopped garlic (important for garlic ginger manchurian sauce)
- Finely chopped ginger
- Green chilies
- Soy sauce manchurian
- Schezwan sauce manchurian
- Tomato ketchup
- Vinegar
- Corn flour slurry
- Water
Step-by-Step Veg Manchurian Recipe (Easy & Beginner Friendly)
Step 1: Prepare the Vegetable Mixture
Firstly, take a large bowl and add cabbage, carrot, capsicum, and spring onion.
Then add:
- 2 tbsp corn flour
- 2 tbsp all purpose flour
- Salt and pepper
Mix everything well using your hands, Since cabbage releases water naturally, do not add extra water. Combine until the mixture binds together.
Step 2: Shape the Manchurian Balls
Now, Shape the mixture into small, round balls and keep them aside.
Tip:
Do not press too hard. As a result, your manchurian balls will be soft inside.
Step 3: Deep Fry the Manchurian Balls
Heat oil in a deep pan or kadhai over medium flame. Once the oil is hot, carefully add the prepared Manchurian balls in batches.
Deep fry them while stirring occasionally until they turn golden brown and crispy from all sides. Remove the fried balls using a slotted spoon and place them or tissue paper to absorb excess oil. keep aside.
Step 4: Prepare the Manchurian Sauce
Heat 1-2 tablespoon of oil in a pan on medium flame. Add finely chopped garlic, ginger, and green chilies. Sauté until fragrant but do not burn.
Now add chopped onions and capsicum. Stir fry on high flame for 1-2 minutes to retain crunch. Add soy sauce, red chili sauce, tomato ketchup, black pepper, and salt as required. Mix everything well.
For Dry Veg Manchurian
Step 5: Toss Manchurian Balls (Dry)
Keep the flame high and add the deep-fried Manchurian balls directly into the sauce.
Toss well for 1–2 minutes until the balls are evenly coated with the thick sauce. Switch off the flame and garnish with chopped spring onion greens.
👉 Dry Veg Manchurian is ready. Serve hot as a starter.
⸻
For Gravy Veg Manchurian
Step 5: Prepare the Gravy
Add ¾ to 1 cup water to the sauce and bring it to a boil.
In a small bowl, mix 1 teaspoon corn flour with 2 tablespoons water to make a smooth slurry. Add this slurry to the pan and stir continuously until the gravy thickens and becomes glossy.
Step 6: Add Manchurian Balls
Lower the flame and add the deep-fried Manchurian balls to the gravy. Gently mix and cook for 1–2 minutes.
Switch off the flame and garnish with chopped spring onion greens.
👉 Gravy Veg Manchurian is ready. Serve hot with fried rice or noodles.
Street Style Veg Manchurian Tips
- Always fry balls fresh
- Use high flame for stir fry manchurian
- Balance spicy, salty, and tangy flavors
- Use pure spices for clean taste
Therefore, quality ingredients matter.
Why Choose Raman Bihari Masale?
When it comes to authentic Indo Chinese flavors, spices play a major role. That is why professional kitchens trust Raman Bihari Masale.
Key Reasons
- 100% pure and hygienic spices
- No artificial color or MSG
- Consistent flavor in every batch
- Trusted by home cooks and restaurants
- Perfect for Chinese style veg manchurian
Moreover, their spice blends enhance aroma without overpowering taste. As a result, your veg manchurian tastes balanced and professional.
Veg Manchurian for Dinner, Parties & Beginners
This recipe is:
- Ideal for veg manchurian for dinner
- Great for veg manchurian for parties
- Easy veg manchurian for beginners
Additionally, you can prepare balls in advance and fry later.
Common Mistakes to Avoid
- Adding water to vegetable mixture
- Frying on low flame
- Overcooking balls in gravy
- Using low-quality sauces
Avoid these mistakes, and your homemade manchurian sauce will taste perfect.
FAQs – Veg Manchurian Recipe
1. Can I make veg manchurian without egg?
Yes, this is a veg manchurian without egg recipe.
2. Is veg manchurian without MSG(Ajinomoto) possible?
Absolutely. This is veg Manchurian without MSG (Ajinomoto) and still full of flavor.
3. Can I bake manchurian balls instead of frying?
Yes, however deep frying gives best texture.
4. Which vegetables are best for mixed vegetable manchurian?
Cabbage, carrot, capsicum, and spring onion work best.
5. How to keep manchurian crispy?
Add balls just before serving.
6. Is veg manchurian Chinese or Indian?
It is an Indian Chinese manchurian dish.
Conclusion
Veg Manchurian is a timeless Indo Chinese favorite that brings restaurant-style taste to your home. Whether you choose dry manchurian or gravy manchurian, this step-by-step guide ensures perfect results every time.
Because flavor depends on quality ingredients, always choose trusted spice brands.
