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Vegetable Manchurian

Vegetable Manchurian features crispy-fried vegetable balls coated in a glossy, spicy, and tangy sauce. Made primarily with chopped cabbage, carrots, garlic, and soy sauce, the dish combines crunchy textures with bold flavors. The final presentation showcases golden-brown bites smothered in a vibrant, saucy glaze, perfect for enjoying as a street food-inspired treat at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup finely chopped cabbage firm and bright green
  • 1 cup grated carrots preferably finely grated
  • 3 cloves garlic fresh and pungent, minced
  • 2 tablespoons soy sauce dark soy preferred for depth
  • 1/2 cup cornstarch for batter coating
  • 1 cup all-purpose flour to help bind the batter
  • 1/2 cup water to adjust batter consistency
  • 2 tablespoons vegetable oil for frying
  • 1/4 cup chili sauce adjust spice level as needed
  • 1 tablespoon vinegar apple cider or rice vinegar
  • 2 green onions chopped green onions for garnish

Equipment

  • Deep-fryer or large pot
  • Slotted spoon
  • Mixing Bowl
  • Wok or large skillet

Method
 

  1. In a mixing bowl, combine the chopped cabbage and grated carrots. Mince the garlic and add to the vegetables, mixing well to distribute evenly.
  2. In a separate bowl, whisk together cornstarch, flour, water, and a pinch of salt to create a thick, smooth batter. The batter should be pourable but thick enough to coat the vegetables.
  3. Heat vegetable oil in a deep-fryer or large pot until it reaches about 180°C (356°F). Dip spoonfuls of the vegetable mixture into the batter, then carefully slide them into the hot oil.
  4. Fry the vegetable balls in batches, turning occasionally, until they are golden brown and crispy—about 4-5 minutes. Use a slotted spoon to remove and drain on paper towels.
  5. In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in chili sauce, soy sauce, and vinegar, stirring to combine.
  6. Let the sauce simmer for 2-3 minutes until slightly thickened and glossy. Adjust seasoning if needed.
  7. Add the fried vegetable balls to the sauce and toss gently to coat evenly. Cook together for another minute so the flavors meld.
  8. Transfer the coated vegetable Manchurian to a serving plate. Garnish with chopped green onions for freshness and color.
  9. Serve hot, ideally with steamed rice or noodles for a complete meal. Enjoy the crispy, spicy, tangy bites that bring street food magic to your home kitchen.

Notes

Keep batter chilled for extra crispiness. Fry in small batches to maintain oil temperature. Toss the fried balls quickly in the sauce to prevent sogginess. Garnish generously with green onions for a fresh finish.