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street style vegetable manchurian in Indo-Chinese sauce

Vegetable Manchurian

Delicious and crispy street style vegetable meatballs in lip-smacking Indo_Chinese sauce.
5 from 6 votes
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Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Veg meatballs:

  • 2 cups finely chopped cabbage
  • 2 cups grated carrot
  • 1 cup chopped spring onions (scallions)
  • 2 tablespoons chopped coriander (cilantro) leaves
  • 1 garlic chopped
  • 1 cm fresh ginger chopped
  • 1 tablespoon chopped green chilies
  • ½ teaspoon ground white pepper
  • ½ teaspoon red chili powder
  • ¼ cup cornstarch (corn flour)
  • 2 tablespoons all purpose (plain) flour
  • Salt to taste

Cornstarch (corn flour) slurry:

  • 1 tablespoon cornstarch (corn flour)
  • 1 tablespoon water

Veg manchurian:

  • 2 tablespoons oil
  • 1 teaspoon chopped fresh ginger
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped green chilies
  • ½ cup sliced onions
  • 1 small bell pepper (capsicum) sliced
  • 1 tablespoon soy sauce
  • ½ teaspoon red chili sauce (sriracha sauce)
  • 1 tablespoon tomato sauce (ketchup)
  • 1 teaspoon white vinegar
  • ½ teaspoon ground white pepper
  • Chopped spring onions (scallions) to garnish

Instructions

Make veg meatballs:

  • Place cabbage, carrots, spring onions (scallions) and coriander (cilantro) leaves in a large bowl. Season with salt. Set aside for 15 minutes.
  • Squeeze out excess water from the veggies and discard.
  • To the veggies, add garlic, ginger, green chilies ground white pepper, red chili powder, cornstarch (corn flour) and all purpose (plain) flour.
  • Stir to combine. Roll out small balls.
  • You can bake or deep fry the veggie balls.
  • To bake, arrange balls on a baking tray in a single layer. Spray with cooking oil.
  • Bake in a preheated oven at 200 C or 400 F and bake for about 20-25 minutes or until golden.
  • To deep fry, heat oil in a large saucepan. Add meatballs and deep fry until golden. Drain on an absorbent towel.

Make veg manchurian:

  • Heat oil in a large frying pan over medium-high heat.
  • Add ginger, garlic and green chilies. Saute, stirring, for about 1-2 minutes or until aromatic.
  • Add onions and bell pepper (capsicum). Saute, stirring occasionally, for about 3-4 minutes or until tender.
  • Add soy sauce, red chili sauce (sriracha sauce), ketchup (tomato sauce), vinegar, cornstarch (corn flour) slurry and ground white pepper. Season with salt.
  • Bring to a boil. Simmer for about 5 minutes.
  • Add vegetable meatballs. Heat through.
  • Garnish with chopped spring onions (scallions).

Video

Notes

  • Vegetables - Add seasonal vegetables like zucchini, cauliflower, broccoli, green peas and green beans to the recipe. Cabbage and carrot are the classic options.
  • Deep fry meatballs - Deep frying is the traditional method used in manchurian.

Nutrition

Calories: 68kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 259mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg