🥢 Veg Manchurian Recipe – Indo-Chinese Street Style Dry & Gravy Version

Veg Manchurian is one of the most popular dishes in Indo-Chinese cuisine, loved for its crispy texture, spicy-tangy flavor, and irresistible aroma. Whether served dry as a starter or with gravy as a main course, this delicious vegetarian Manchurian recipe is a favorite across Indian households and restaurants alike.

This post covers both the dry Manchurian recipe and Veg Manchurian gravy recipe, making it a complete guide to help you make a restaurant-style dish right at home!

🧾 Ingredients – Veg Manchurian

For Manchurian Balls:

For Manchurian Sauce (Gravy or Dry):

👨‍🍳 Make Veg Manchurian (Step-by-Step)

🧆 Step 1: Prepare the Manchurian Balls

1. In a large mixing bowl, combine grated cabbage, carrot, capsicum, and spring onions.

2. Add maida, cornflour, soy sauce, salt, and pepper. Mix well until the mixture binds.

3. Shape into small equal-sized balls. Don’t add water; moisture from veggies is enough.

4. Heat oil in a deep pan. Fry the balls on medium heat until crispy and golden brown.

5. Drain on tissue paper. Set aside.

✅ Tip: For a healthier version, you can air fry or bake the balls at 200°C for 15–18 mins.

🔥 Step 2: Make the Manchurian Sauce

For Dry Manchurian: Use less water.
For Gravy Manchurian: Use 1 to 1.5 cups water.

1. Heat 2 tbsp oil in a wok. Add chopped garlic, ginger, and green chilies. Sauté until aromatic.

2. Add onions and capsicum. Sauté on high flame for 2 minutes.

3. Stir in soy sauce, chili sauce, ketchup, and vinegar. Mix well.

4. Add salt and pepper as per taste.

5. For gravy version, add water and bring it to a boil.

6. Add cornflour slurry and stir continuously till it thickens to desired consistency.

🌿 Step 3: Combine and Serve

1. Add the fried Manchurian balls to the sauce just before serving.

2. Toss gently to coat the balls with the sauce.

3. Garnish with chopped spring onion greens.

✅ Tip: Don’t add the balls too early if you’re serving later—they may turn soggy.

🍽️ Best Occasions to Serve Veg Manchurian

This dish is perfect for:

• House parties

• Festive celebrations

• Weekend dinners

• Starter at Indo-Chinese meals

• Pairing with fried rice or Hakka noodles

• Birthday menus

• Potlucks and kitty parties

📊 Nutrition Facts (Per Serving – Approximate)

Note: Deep frying adds extra calories. Opt for air-frying to reduce fat.

❓ Frequently Asked Questions

Q1. Can I make Veg Manchurian ahead of time?
Yes. Keep the sauce and balls separate. Combine and reheat before serving.

Q2. Is Veg Manchurian vegan?
Yes, it is 100% plant-based.

Q3. How to avoid soggy Manchurian balls?
Add balls just before serving, and don’t over-moisten the mixture.

Q4. What can I serve with Veg Manchurian?
It pairs beautifully with fried rice, Hakka noodles, or schezwan rice.

❤️ Why You’ll Love This Veg Manchurian

• Street-style taste at home

• No MSG or artificial flavors

• Crunchy yet soft Manchurian balls

• Fully vegetarian and customizable

• Perfect for Indo-Chinese fusion dinners

• Easy to make in both dry and gravy styles

📌 Interesting Facts

This homemade Veg Manchurian recipe brings restaurant-style flavor to your kitchen without additives or MSG. Whether you’re craving a crispy dry Manchurian snack or a hearty gravy Manchurian for dinner, this guide has got you covered. It’s simple, delicious, and sure to be loved by kids and adults alike.

So the next time you search for how to make Veg Manchurian at home, bookmark this page for a foolproof, flavorful result!