Dry Vegetable Manchurian

Mixed vegetable balls deep fried and tossed in a delicious base of chillies, ginger, garlic and basic Chinese sauces – a perfect starter. With this dry manchurian recipe, you will be able to make best restaurant like chinese manchurian right at home. This recipe is from FoodFood TV channel

New Update
Dry Vegetable Manchurian
Main Ingredients Cabbage
Cuisine Indo-Chinese
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Dry Vegetable Manchurian

  • 1 medium Cabbage grated


  1. Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well.
  2. Shape into small balls, roll in cornflour and deep fry till golden and crisp.
  3. Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté.
  4. Dissolve cornflour in 2 tbsps water. Add vegetable stock to the pan and simmer for 1-2 minutes.
  5. Add cornflour mixture, pepper powder, vinegar and sugar and mix well.
  6. Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.
  7. Add half the spring onion greens and mix.
  8. Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

Nutrition Info

Calories 335
Carbohydrates 18
Protein 6
Fat 25
Other Fiber 2.8