How to make Veg Manchurian Dry - SK Khazana -

An excellent starter, it has the goodness of a number of vegetables

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indo-Chinese

Course : Snacks and Starters

Veg Manchurian Dry - SK Khazana

Veg Manchurian Dry - SK Khazana Recipe Card


Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Veg Manchurian Dry - SK Khazana Recipe

  • Carrots grated 1/2 cup

  • Cabbage shredded 1/2 cup

  • Large green capsicum finely chopped 1

  • Button mushrooms finely chopped 8-10

  • French beans finely chopped 6-8

  • Oil 1 tablespo for deep-frying

  • Ginger finely chopped 3 teaspoons

  • Garlic finely chopped 3 teaspoons

  • Green chillies finely chopped 1 1/4 teaspoons

  • Spring onions with greens finely chopped 5-7 tablespoons

  • Salt to taste

  • Cornflour 3-4 clove

  • Celery finely chopped 1 tablespoon

  • Soy sauce 1 1/2 teaspoons

  • Vinegar 1 tablespoon

  • Spring onion greens diagonally sliced for garnish


Step 1

Heat sufficient oil in a kadai.

Step 2

Squeeze out excess water from carrot and cabbage and put in a mixing bowl. Add capsicum, mushrooms, French beans, 2 teaspoons ginger, 2 teaspoons garlic, 1 teaspoons green chillies, 2-3 tablespoons spring onions, salt and cornflour and mix well.

Step 3

Divide the vegetable mixture into equal portions and shape into balls.

Step 4

Put the Manchurian balls on hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 5

Heat 1 tablespoon oil in a non-stick pan, add celery, remaining garlic, remaining ginger and remaining green chillies and sauté for 1 minute.

Step 6

Add remaining spring onions and sauté for 30 seconds. Add soy sauce, salt, vinegar and fried Manchurian balls, mix and cook for 1-2 minutes.

Step 7

Transfer into a serving platter and serve hot garnished with spring onion greens.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.