Veg Manchurian

“Crispy veggie balls in a bold, tangy Indo-Chinese sauce — pure flavor magic!”

Ingredients

For the Veg Balls:

👉1 cup cabbage (finely grated)

👉1 medium chopped onion

👉1/2 cup carrot (finely grated)

👉1/2 tsp black pepper powder

👉1 tsp soya sauce

👉1 tsp ginger-garlic paste

👉2 tbsp cornflour

👉2 tbsp all-purpose flour (maida)

👉Salt to taste

👉Oil (for deep frying)

For the Manchurian Sauce:

👉1 tbsp oil

👉1 tbsp finely chopped garlic

👉1/2 tbsp finely chopped ginger

👉1 medium diced onion

👉2–3 green chilies (sliced)

👉1/4 cup spring onions (white part)

👉1 diced capsicum

👉1 tbsp soy sauce

👉1 tbsp chili sauce

👉1 tbsp tomato ketchup

👉1 tsp vinegar

👉1 tsp cornflour mixed with 1/4 cup water (slurry)

👉Salt to taste

👉Spring onion greens for garnish

Method

1. To Make the Veg Balls:

👉Mix all the veggies, flour, cornflour, ginger-garlic paste, salt, and pepper,soy sauce in a bowl.

👉Squeeze gently to release some moisture and form small balls.

👉Deep-fry or air-fry until golden and crisp. Drain on paper towels.

2. Prepare the Sauce:

👉Heat oil in a wok or pan.Add garlic, ginger, and chilies; sauté for a few seconds.

👉Add spring onion whites,diced onion and capsicum cook for 1-2 minutes.

👉Add soy sauce, chili sauce, ketchup, vinegar; stir well.

👉Add cornflour slurry and cook until the sauce thickens slightly.Toss in the fried veg balls and coat evenly.Sprinkle spring onion greens on top.

Serving Suggestions

Serve hot with fried rice, noodles, or as an appetizer.