How to make Dry Manchurian -

Deep fried mixed vegetable dumplings cooked the way in munchurian sauce is ideal as a starter.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indo-Chinese

Course : Snacks and Starters

For more recipes related to Dry Manchurian checkout Dry Vegetable Manchurian, Sichuan Pakoda, Cabbage Jowar Muthias, Cabbage Wrapped Dim Sums . You can also find more Snacks and Starters recipes like Spinach Feta Spirals Mushroom toast Lemon Pepper Chicken Bhakarwadi Chaat

Dry Manchurian

Dry Manchurian Recipe Card


Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Dry Manchurian Recipe

  • Cabbage grated 1 small

  • Carrots chopped 2 medium

  • Cauliflower grated 1/2 medium

  • Spring onion with greens chopped 1

  • Celery stalks chopped 2 inch

  • Oil 1 tablespoon + for deep-frying

  • Ginger chopped 1 tablespoon

  • Garlic chopped 2 tablespoons

  • Green chillies chopped 1-2

  • Red chilli flakes 1 tablespoon

  • Salt to taste

  • Crushed black peppercorns to taste

  • Vegetable stock 4 tablespoons

  • Soy sauce 2 tablespoons

  • Green chilli sauce 1 tablespoon

  • Cornstarch 3 tablespoons

  • Sugar 1/2 tablespoon

  • Refined flour (maida) 1 tablespoon

  • Vinegar 1 1/2 tablespoons


Step 1

Heat sufficient oil in a kadai.

Step 2

Combine cabbage, carrot, cauliflower, spring onion, half the celery, ¾ tablespoon ginger, 1 tablespoon garlic, half the green chillies, chilli flakes, salt and crushed peppercorns in a bowl, mix well and set aside.

Step 3

To prepare sauce, heat 1 tablespoon oil in a non-stick pan. Add remaining celery, remaining ginger and remaining green chillies and mix well.

Step 4

Add remaining garlic, mix and sauté for 30 seconds. Add 2 tablespoons vegetable stock, 1 tablespoon soy sauce, green chilli sauce and salt and mix well.

Step 5

Dissolve 1 tablespoon cornstarch in some water to make a smooth slurry. Add this to the pan and mix well.

Step 6

Add crushed peppercorns and sugar and mix well.

Step 7

Squeeze out the excess water from the prepared vegetable mixture and transfer into another bowl. Add remaining soy sauce, refined flour and remaining cornstarch and mix well.

Step 8

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

Step 9

Deep-fry the vegetable balls in hot oil till cooked and crisp. Drain on absorbent paper.

Step 10

Add remaining vinegar and remaining spring onion with greens in the prepared sauce and mix. Add fried vegetable balls and mix well.

Step 11

Serve hot garnished with red bell pepper, yellow bell pepper and green capsicum juliennes.

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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.