Introducing my version of the flavour-packed Veg Manchurian that taste even better than your favourite Indian restaurant. Manchurian balls made with mixed vegetables are cooked in a paniyaram pan. I toss these in a sticky Indo Chinese sauce made with soy sauce, chilli sauce and ketchup.
I optionally add soya mince or chunks in the manchurian balls for extra texture and bursts of savoury flavour.
Note – This recipe has been updated from our recipe archives with new images and content. First published on 23 April 2015.
When we originally published this post, the manchurian balls were made with both mixed vegetables and soya mince. Whilst this version is certainly delicious, I've kept it optional in this recipe as it isn't an authentic addition.
I stick to my tried and tested manchurian sauce. I use it for my tofu manchurian and air fryer gobi manchurian too.
The flavours
For me, the best manchurian sauce should be full of flavour but not too spicy. I've eaten manchurian at many restaurants and the one thing I think they all get wrong is the spice level - it's much too high. There are times where the spice is needed for the recipe - this Sakoni style chilli paneer is the perfect example! Therefore, the quantity of chillies and chilli sauce I've provided help give a rounded savoury flavour without being too spicy.
What you will need
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Veg manchurian balls
The vegetables - carrots, cabbage, cauliflower, green beans, green bell pepper, most variations of veg manchurian out there have all these or a combination of these veggies. I highly recommend using them all if you can, as they all contribute to the overall flavour.
My top tip? Squeeze out as much water as possible.
Spring onion and garlic - again all finely chopped. I like to use a food processor.
Soya mince - optional but well worth it. The soy mince needs cooking as per packet instructions and then you need to drain out as much water as possible. Alternatively cook soya chunks then grind down in a food processor.
Salt and freshly cracked black pepper
Cornflour - you need cornflour to help with binding everything together. I've found that adding a little chapati flour for binding prevents you needing too much cornflour.
Manchurian sauce
Aromatics - red onion (helps bring out the darker colour in the sauce compared with brown), garlic, green chillies and ginger. Finely chop everything.
Spring onion - I cook the white part with the other aromatics and reserve the green part for garnishing.
The sauces - soy sauce (I use both light and dark to balance out flavour and rich colour), red chilli sauce, ketchup and sweet chilli sauce. I mix these together separately before adding to the recipe.
Mixing the sauces together hits the wok evenly and prevents one sauce being reduced.
Tip - use a good quality soy sauce for richer colour and flavour. I've used cheaper soy sauces and found they don't give the manchurian the deep colour.
Cornflour - to make a cornflour slurry for thickening.
Sesame oil - my go-to every time for Indo-chinese and Chinese dishes. Toasted sesame oil has a really unique flavour that gives such depth. I highly recommend using it.
Salt and freshly cracked black pepper - you won't need too much salt as the soy sauces are quite salty.
How to cook the manchurian balls
My go-to method to cook the manchurian balls is to use a paniyaram pan, also known as an appam pan. The pan has round dips that are the perfect size to cook the balls without having to deep-fry.
This method is quick and easy but I've learnt a few tips overtime that make the process as smooth as possible.
Serving Ideas
My favourite way to serve vegetable manchurian is with either a fried rice dish or noodle dish. The idea is to keep the side gently seasoned only.
For noodle fans, I recommend these Indo-chinese hakka noodles but for the rice lovers, go for this burnt garlic fried rice.
Complete your Indo-chinese thali with Schezwan chilli mogo.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Veg Manchurian
Ingredients
Vegtable Manchurian Balls
- 75 grams soya granules
- 150 grams white cabbage
- 150 grams cauliflower florets
- 1 medium carrot
- 2 spring onions
- 1 small green capsicum
- 100 grams green beans
- 5-6 green chillies
- 2 tablespoons chopped ginger
- 5-6 cloves garlic
- 5-6 tablespoons wholemeal flour
- 3-4 tablespoons corn starch
- salt to taste
- ground black pepper
- oil
Manchurian Sauce
- 2 large red onions
- 4 to 5 cloves garlic
- 2 tablespoon ginger
- 3 to 4 green chillies
- 5 to 6 tablespoons white parts of spring onions
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons chilli sauce
- 2 tablespoons tomato ketchup
- 2 tablespoons sweet chilli sauce
- 4 tablespoons sesame oil
- 1 to 2 teaspoons red chilli powder
- 1 tablespoon cumin and coriander powder
- 1 teaspoon black pepper powder
- 3 tablespoons corn starch mixed with ¼ cup water
- reserved water from the soya and vegetables plus extra as needed
- 3 to 4 tablespoons spring onion greens for garnish
- 2 to 3 tablespoons vinegar
- salt to taste
Instructions
To make the veg balls
- (Optional) Wash the 75 grams soya granules thoroughly, then discard the water. Cook according to packet instructions.
- Once cooked, strain the granules and reserve the cooking water. Allow them to cool completely, then squeeze out as much excess water as possible.
- Wash and pat dry all the vegetables, then finely chop in a food processor. Avoid turning them into a mushy paste. 150 grams white cabbage, 150 grams cauliflower florets, 1 medium carrot, 2 spring onions, 1 small green capsicum, 100 grams green beans
- Transfer the minced vegetables to a colander and squeeze out as much excess water as possible. Do not discard this liquid.
- Combine the squeezed vegetables and soya granules in a bowl. Add the 5-6 cloves garlic, 5-6 green chillies and 2 tablespoons chopped ginger. Tip in the 5-6 tablespoons wholemeal flour, 3-4 tablespoons corn starch, salt to taste and ground black pepper
- Mix gently to form a dough, then shape into small balls. We made around 30 balls.
- Heat a paniyaram pan and add a few drops of oil into each cavity. Place the balls into each cavity and cook on a low to medium heat, turning regularly and keeping a close eye on them.
- Cook for 6 to 8 minutes or until golden brown, crisp on the outside and cooked inside. Set aside.
To make the Indo-Chinese Manchurian sauce
- Add the 2 large red onions, 4 to 5 cloves garlic, 2 tablespoon ginger and 3 to 4 green chillies to a food processor and chop finely.
- In a small bowl, mix together the 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 2 tablespoons chilli sauce, 2 tablespoons tomato ketchup and 2 tablespoons sweet chilli sauce
- In another bowl mix 3 tablespoons corn starch and some cold water, mix.
- Heat the 4 tablespoons sesame oil in a wok or kadai, then add the chopped onion mixture and sauté for a few minutes.
- Add the white parts of the5 to 6 tablespoons white parts of spring onions and cook briefly.
- Add the 1 to 2 teaspoons red chilli powder and 1 tablespoon cumin and coriander powder, then immediately pour in the prepared sauce mixture.
- Stir well and cook for a few seconds before adding reserved water from the soya and vegetables from the soya and vegetables.
- Let the mixture simmer for 2 to 3 minutes, until it begins to bubble around the edges.
- Add the corn starch slurry and stir continuously, cooking for 4 to 5 minutes until the sauce thickens. If it becomes too thick, add a splash of water to adjust the consistency.
- Season with 1 teaspoon black pepper powder, and salt to taste then add the 2 to 3 tablespoons vinegar and switch off the heat.
- Add the balls and toss gently, allowing them to sit in the sauce for a couple of minutes.
- Garnish with the 3 to 4 tablespoons spring onion greens and serve immediately with fried rice or noodles.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I like making veg manchurian when I want something proper Indo Chinese at home, with those soft veggie balls soaking up all the sauce so well. Goes well with noodles or rice.
veena says
I understand what a parent goes through. Very touching letter. These balls look very appetising. Lovely pics as usual!!
cookingwithsapana says
Oops I meant we take them for granted.
cookingwithsapana says
We never take our parents for granted until we are parents, I learned it when I became mom. Love Soy manchurian balls and the pictures makes it more tempting.
Pavani says
That is such a heart touching letter from your mom Jagruthi. You are right that we don't always think how much our parents miss us -- I guess we take that fact for granted 🙁 You are so lucky to have a such amazing cook as your daughter -- you trained her well 🙂 Soy manchurian look amazing -- will have to try these soon. Pinned!!
sushma says
Looks so delicious
Archana says
Jagruti leaving your parents is difficult time. And when childrenleave to study its more difficult. I now appreciate what my parents went through. Thanks for making me aware I am not alone feeling like this.
Love the recipe will love to try it
Mayuri Patel says
Jagruti, its hard when we leave our parents home and its even more difficult when our kids leave the nest. However life has to go on and we wait patiently to be together again to enjoy and cherish precious moments. I like the idea of adding soya granules to hold everything together. I've tried making veg Manchurian but haven't perfected the recipe as yet... either they crumble, become too oily or too hard.
jcookingodyssey says
You are so right mayuri, In hindi they say 'Duniya Ka Dastur Hai' 🙂 I only make veg manchurian this way.
jayashree says
That's a good way to make the Manchurian, loved it totally. I will try this version.
jcookingodyssey says
Thanks Jaya, I hope you like my version too 🙂
Unknown says
This is such a brilliant idea and the manchurian balls look so good!
jcookingodyssey says
Thanks nandita..!
Priya Suresh says
Omg, while reading your intro i couldnt stop myself crying as i went through almost like yours before 24years, when i left India with my hubby i was very young,obviously i looked upon for fone calls and letter from my parents as much as you have written. Life seems very easy now with those gadgets and internet.
Soya veg manchurian rocks, and am in love with this low fat version.
jcookingodyssey says
Awwwwwwwwwww...I know that feeling!
Anonymous says
Loved the manchurian... Your write up bought tears in my eyes as missing my parents badly since morning. Beautiful photography...
jcookingodyssey says
Awwwww..call them 🙂
Culinary Adventuress Piyali Sekhar Mutha says
Beautifully captured. Love this appe pan version. The pictures are simply gorgeous and makes me want to grab the plate off the screen.
jcookingodyssey says
Thanks Piyali. We just love this recipe 🙂
great-secret-of-life says
I love this Manchurian.. I have tasted recently 🙂 really nice
jcookingodyssey says
Thank you 🙂