How to make Mixed Vegetable Manchurian - Deep fried mixed vegetable balls cooked in a gravy made with oriental sauces – an Indo-Chinese street food staple.

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Cabbage (बंदगोभी), Carrot (गाजर)

Cuisine : Indo-Chinese

Course : Main Course Vegetarian

Mixed Vegetable Manchurian

This one is a favourite for people who like Indo-Chinese food. Deep-fried mixed vegetable dumplings in a spicy gravy, the consistency of which you can adjust depending on if you want to enjoy it as a starter or main course. You can easily find veg Manchurian on restaurant menus across India but you ought to try out this Manchurian recipe in your home kitchen too. It uses very simple ingredients, does involve a bit of chopping and prep but the final dish is well worth the effort! This vegetarian Manchurian is one of the best examples of fusion food.

For more recipes related to Mixed Vegetable Manchurian checkout Cabbage Chana Dal, Jain Manchurian, Cabbage and Rice Rolls, Muttakos Kootu . You can also find more Main Course Vegetarian recipes like Bhindi Masala, Aloo Anardana, Pepper Bhindi Fry, Continental Vegetable.

Mixed Vegetable Manchurian Recipe Card

Mixed Vegetable Manchurian
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mixed Vegetable Manchurian Recipe

  • Cabbage grated 1 medium

  • Carrot grated 1 medium

  • French beans finely chopped 8-10

  • Spring onions with greens finely chopped 3 medium

  • Green capsicum finely chopped 1 medium

  • Salt to taste

  • Refined flour (maida) 1/4 cup

  • Cornflour/ corn starch 1/4 cup

  • Oil to deep fry

  • Sauce

  • Oil 2 tablespoons

  • Ginger finely chopped 4-6 cloves

  • Celery finely chopped 2 inch stick

  • Green chillies finely chopped 3

  • Soy sauce 2 tablespoons

  • Sugar 1 teaspoon

  • MSG 1/4 teaspoon

  • Salt to taste

  • Vegetable stock 2 1/2 cups

  • Cornflour/ corn starch 3 tablespoon

  • Vinegar 1 tablespoon

Method

Step 1

Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.

Step 2

Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls.

Step 3

Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper.

Step 4

Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the celery, green chillies and stir-fry for half a minute more.

Step 5

Add soy sauce, sugar, MSG and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously.

Step 6

Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens

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MasterChef Sanjeev Kapoor

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