Veg Manchurian is a delicious vegan Chinese recipe. This dish can be made with and without gravy. The dry Manchurian is served as a starter and Manchurian with gravy is served in the main course with fried rice or noodles.
Chinese food is very popular in India and the country has its own desi (local) version of Chinese recipes. Of all the Indo-Chinese recipes, the most popular are Chowmein, Fried-rice, and Manchurian. Today I am sharing the recipe of Veg Manchurian with gravy.
History of Manchurian
There are different stories behind the origin of Manchurian. Some believe that it came from Manchuria but a majority believe that it originated in China town in Kolkata, India. It's said that the dish was created in 1975 by a third-generation Chinese Chef-Nelson Wang, born in Kolkata.
Initially, the dish was made with chicken but later for vegetarian Indians, Veg Manchurian was created.
It's one of my favorite Indo-Chinese dishes.
Vegetables to use
The most common vegetables used in vegetable Manchurian are carrot, cabbage, French beans, and capsicum. However, you can also use finely shredded cauliflower, broccoli, or scrambled tofu.
How to serve
Manchurian is made with gravy as well as in dry form. Generally, the dry form is made to serve it as a stater. However, if you want to serve it in the main course make it with gravy.
Manchurian with gravy tastes the best with fried rice but you can also have it with a noodle dish like Chow mein or Hakka noodles.
More easy vegan Asian recipes
Chinese or I should say Indo-Chinese or Desi-Chinese is one of my favorite cuisines. If you also love it and want to try some easy Chinese recipes at home then don't miss to check the following recipes at home:
- Orange tofu
- Vegetables in hot garlic sauce
- Tofu fried rice
- Vegetables in hot garlic sauce
- Hot wonton soup
- Veg chow mein
If you try any of my recipes then please don’t miss to rate it in the comments section below.
You can also follow me on Facebook, Pinterest, and Instagram.
Step by step photo instructions
Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.
How to make Veg Manchurian?
Veg Manchurian
Ingredients
Ingredients for Manchurian balls
- ½ cup finely chopped carrots
- ½ cup finely chopped cabbage
- ½ cup finely chopped capsicum
- ½ cup finely chopped french beans
- ½ tablespoon finely chopped ginger
- ½ tablespoon finely chopped garlic
- 1 teaspoon soy sauce
- ¾ cup all-purpose flour
- 1 tablespoon corn starch
- ¼ teaspoon baking soda
- Salt as per taste
- Vegetable oil for deep frying
Ingredients for sauce
- 1 tablespoon finely chopped garlic
- ½ tablespoon finely chopped ginger
- 1 teaspoon finely chopped green chilies
- 1 cup finely chopped spring onion keep 1 tablespoon aside for garnishing
- 2 tablespoon soy sauce
- ¼ teaspoon sugar
- 3 tablespoons corn flour
- 5.25 cups water keep 5 cups and ¼ cup water separately
- 1 tablespoon cooking oil
- Salt as per taste
Instructions
Method of making Manchurian
- Mix all the ingredients of Manchurian balls to make a tight dough. Make small, equal-sized balls from the dough.
- Heat oil in a pan and deep fry the balls. Take out on a tissue paper and keep aside.
Method of making sauce
- Heat oil in a pan. Add ginger, garlic, and green chilies. Sauté for around a minute.
- Add chopped spring onion and sauté for another 1-2 minutes.
- Add 5 cups of water, soy sauce, salt, and sugar. Let it simmer for 3-4 minutes.
- Mix corn starch with¼ cup water to make a smooth, lump-free paste and add it to the boiling sauce. Mix nicely. Cook for 4-5 minutes or until the sauce thickens and gets the required consistency.
- Add the Manchurian balls to the sauce. Let them cook in the sauce for a minute and then switch off the gas.
- Garnish with chopped spring onions and serve with veg fried rice or noodles.
Notes
- Use more cornstarch for a thicker consistency.
Nutrition
Leave a Reply