Vegetable Manchurian is the best Indo-Chinese recipe I have ever had. And depending on how you want to eat it, it can be served as a snack or as a side dish with the steamed rice.

Ingredients for manchurian balls

Ingredients for gravy

Method

1. To make balls, mix all the ingredients for the balls except the oil, into a dough. Don’t add any water because vegetables have enough water to bind the mixture.
2. Make walnut size balls out of the dough and keep aside.
3. Heat the oil for frying. Test the oil by dropping a small ball in the oil. If it browns immediately, the oil is too hot. If the ball does not sizzle and sinks down, it’s too cold.
4. Drop a few balls in the oil to fry. Don’t put too many at a time because the oil will cool down and balls will soak a lot of oil.
5. Keep moving the balls in the oil for even browning. Take them out on a paper towel when golden brown.
6. To make the gravy, heat a wok with a table spoon of sesame oil. Fry ginger-garlic in the oil.
7. Once they start to brown, add roughly chopped onions and fry until they are limp.
8. While the onions are being fried, mix corn starch in half a cup of cold water and keep aside.
9. Add soy sauce, schezwan sauce, corn flour slurry and vegetable stock in the wok. Keep stirring till it starts to boil. Taste the gravy, if it requires salt, add some.
10. Once the gravy starts to boil, add the fried balls and cook for a couple of minutes.
11. Garnish it with onion greens or fresh coriander leaves and vegetable manchurian is ready to serve.

Notes

1. You can prepare the balls ahead of time and store in refrigerator. You can even freeze the extra balls for future use.
2. If you want to serve Vegetable Manchurian as a snack, don’t add the vegetable stock and it can be served as a finger food.

Summary

Recipe Name

Vegetable Manchurian

Author Name

Ruchi Garg

Published On

2014-07-20

Total Time

1H30M

Average Rating

5 Based on 2 Review(s)