Veg Manchurian Dry is a beloved Indo-Chinese starter dish that brings together the best of both worlds—Indian spices and Chinese-style cooking techniques. This fusion delight features crispy fried vegetable balls tossed in a thick, savory, and slightly spicy sauce that clings perfectly to each bite. Unlike its gravy-based counterpart, the dry version of Veg Manchurian is all about bold flavor without the saucy mess, making it a popular choice as an appetizer or party snack.
The beauty of this Veg Manchurian Dry dish lies in its texture and contrast—crunchy vegetable balls on the outside, soft and flavorful on the inside, all generously coated with a glossy, umami-rich sauce made from soy sauce, ginger, garlic, spring onions, and a dash of chili. The absence of gravy means each ball is coated with just enough sauce to enhance the flavor without making the dish soggy.
Perfect for serving at get-togethers, potlucks, or simply as a treat for your taste buds, Veg Manchurian Dry offers a restaurant-style experience right from your kitchen. Whether you’re a fan of Indo-Chinese cuisine or just looking for something different and delicious, this recipe is sure to become a favorite. It’s also a great vegetarian alternative to traditional meat-based appetizers, packed with vegetables like cabbage, carrots, and capsicum, making it wholesome and satisfying.
This Veg Manchurian Dry dish is best enjoyed hot and fresh, garnished with chopped spring onions and served with toothpicks or skewers for a delightful finger-food experience. Pair it with fried rice, noodles, or serve it on its own—the flavors are sure to shine.
Ingredients
For Manchurian Balls:
- 1 cup Cabbage, finely chopped: Use fresh green cabbage, finely shredded or chopped, as it adds both texture and volume to the Manchurian balls. The cabbage releases moisture, which helps bind the ingredients naturally.
- 1 medium Carrot or ½ cup, finely chopped: Carrots lend a natural sweetness and a bit of crunch. Ensure the pieces are small and uniform for even cooking and easier binding.
- ¼ cup Spring Onion (Green Onion or Scallion), finely chopped: Use both the white and green parts. Spring onions bring a mild pungency and a fresh bite that enhances the Indo-Chinese flavor profile.
- ¼ cup Capsicum (Green Bell Pepper), finely chopped: Adds a mild heat and smoky undertone to the mixture. Green capsicum is ideal, but red or yellow can be used for variation in color and taste.
- Salt, to taste: Adjust as per your preference. Keep in mind that the sauces added later also contain salt.
- ½ teaspoon Black Pepper Powder: Provides a subtle heat and enhances the flavor of the veggies. It also complements the soy-based sauce added in the next stage.
- 2 tablespoons All-Purpose Flour (Maida): Helps combine the chopped vegetables into a firm mixture, making it easier to shape them into balls without falling apart. It also helps create a crispy outer layer during frying.
- 2 tablespoons Corn Flour (Cornstarch): Corn flour adds extra crispness and stability to the Manchurian balls, helping them maintain shape and crunch after frying.
- Oil, for Deep Frying: Choose a light, neutral oil that can withstand high temperatures without burning, ideal for deep frying. The balls should be deep-fried until golden brown and crispy.
For Thick Sauce:
- ¼ teaspoon Corn Flour (Cornstarch): A small amount of corn flour helps thicken the sauce slightly so it clings well to the vegetable balls without making them soggy.
- 2 tablespoons Water: Used to dissolve the corn flour and create a smooth slurry, which helps in achieving a glossy and consistent sauce texture.
- 2 tablespoons Sesame Oil: This aromatic oil adds a nutty flavor and authentic touch to the Indo-Chinese taste. It enhances the richness of the sauce.
- 2 teaspoons Ginger, finely chopped: Fresh ginger gives a warm, zesty kick and plays a crucial role in balancing the other bold flavors in the sauce.
- 2 teaspoons Garlic, finely chopped: Garlic adds depth and sharpness. It is sautéed with ginger to create a fragrant base for the sauce.
- 1–2 Green Chilies, finely chopped: Green chilies bring heat and a fresh spicy note. Adjust the quantity based on your spice preference.
- ½ cup Red Onion, finely chopped: Red onions offer a slight sweetness and crunch, complementing the tangy sauces used in the dish.
- 1 tablespoon Tomato Ketchup (or Tomato Sauce): Adds a mild sweetness and a rich tang, helping to balance the savory and spicy elements.
- 1 tablespoon Soy Sauce: A key flavoring that gives the sauce its deep umami character and a salty-sour note typical of Chinese-style dishes.
- 1½ teaspoons Chilli Sauce: Introduces an extra layer of heat and color. Choose a variety based on your desired spice level.
- 1 teaspoon White Distilled Vinegar: Provides acidity to brighten up the sauce and enhance the overall flavor.
- Salt, to taste: Add sparingly as some sauces already contain salt.
- Black Pepper Powder, to taste: Gives a sharp, earthy heat that complements the sauces and spices.
- 1 tablespoon Spring Onion Greens, finely chopped: Used as a fresh garnish to finish the dish, adding color and mild onion flavor.
Step-by-Step Instructions For Veg Manchurian Dry:
1) Prepare the vegetables: Start by finely chopping all the vegetables—cabbage, carrot, spring onion (green part), and capsicum—using a sharp knife. Alternatively, you can place these vegetables in a food processor or chopper to mince them evenly.
2) Pulse the vegetables: If using a food processor, pulse the vegetables a few times until they are finely chopped but not pureed. The goal is to maintain some texture while making the mixture easy to bind.
3) Transfer to a bowl: Remove the finely chopped vegetables from the processor and transfer them to a mixing bowl.
4) Season the mixture: Add salt and freshly ground black pepper to taste, which will help season the vegetable mixture from the start.
5) Add binding agents: Incorporate all-purpose flour (maida) and corn flour into the vegetable mixture. These flours act as binders to help hold the balls together during frying.
6) Mix thoroughly: Using your hands, mix the ingredients well. Try to pinch a small portion of the mixture to check if it holds together. It should be slightly sticky but firm enough to form balls.
7) Adjust consistency if needed: If the mixture feels dry and crumbly, sprinkle a little water, a teaspoon at a time, and knead gently to improve binding. If the mixture turns too wet or sticky, add a little more flour gradually.
8) Shape the balls: Begin shaping the mixture into small, round balls using your palms. Aim for uniform size so they cook evenly. You should get approximately 10 balls from this quantity.
9) Heat oil for frying: Pour oil into a deep pan or wok and heat it over medium heat until it reaches the right temperature for deep frying.
10) Fry the balls: Carefully drop the vegetable balls into the hot oil, making sure not to overcrowd the pan.
11) Cook evenly: Gently stir and turn the balls using a slotted spoon to ensure they brown uniformly on all sides.
12) Remove when golden: Once the balls develop a crispy golden-brown crust, use a slotted spoon to lift them out.
13) Drain excess oil: Place the fried balls on a plate lined with paper towels to absorb any excess oil. Repeat the frying process for the remaining balls.
14) Prepare the corn flour slurry: In a small bowl, combine corn flour with 2 tablespoons of water. Stir well until the mixture is smooth and free of lumps. Set aside.
150 Heat sesame oil for the sauce: In a separate pan, heat sesame oil over medium flame until hot.
16) Sauté aromatics: Add finely chopped ginger, garlic, and green chilies to the hot oil. Sauté them for about one minute, stirring frequently. Avoid browning the garlic to retain its flavor.
17) Add onions: Introduce the chopped red onions into the pan and mix well.
18) Cook onions till soft: Continue to cook the onions until they become soft and translucent or lightly pink, being careful not to let them brown.
19) Add tomato ketchup: Stir in tomato ketchup, which adds a mild sweetness and tang to the sauce.
20) Add soy sauce: Pour in soy sauce to provide a salty and umami depth.
21) Add chili sauce and vinegar: Mix in chili sauce for heat and white distilled vinegar to add acidity and balance.
22) Combine ingredients: Stir all the sauces and aromatics together thoroughly.
23) Thicken the sauce: Pour in the prepared corn flour slurry while stirring continuously. Allow the mixture to simmer for 2 minutes until it thickens to a glossy, coating consistency. The sauce should not be watery.
24) Season the sauce: Adjust salt and pepper to taste. Optionally, add red chili flakes for extra heat and flavor. Mix well.
25) Coat the fried balls: Add the fried Manchurian balls to the pan and toss gently to coat them evenly with the thickened sauce.
26) Finish with garnish: Sprinkle freshly chopped spring onion greens over the coated balls for a fresh, vibrant finish.
27) Serve immediately: Transfer the Veg Manchurian Dry to a serving plate and enjoy it hot as a delicious appetizer or snack.
Serving suggestion for Veg Manchurian Dry:
When presenting an Indian-Chinese meal, Veg Manchurian Dry makes an excellent starter that instantly whets the appetite. Its crispy texture and bold flavors make it a favorite on its own, but many also enjoy it as a delicious side accompaniment to popular dishes like Hakka noodles or Schezwan noodles. This adaptable dish enhances the rich, spicy flavors of the noodles, bringing harmony and satisfaction to every bite.
