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Classic Vegetable Manchurian
Traditional dish · Indo-Chinese
A beloved Indo-Chinese dish featuring deep-fried vegetable balls tossed in a savory, tangy, and slightly spicy Manchurian sauce. This classic version emphasizes authentic flavors and textures.
Ingredients
- Mixed vegetables (cabbage, carrots, beans, bell peppers, finely chopped)2 cups
- All-purpose flour1/2 cup
- Cornstarch1/4 cup
- Ginger, finely chopped1 tbsp
- Garlic, finely chopped1 tbsp
- Green chilies, finely chopped1 tsp
- Soy sauce3 tbsp
- Vinegar1 tbsp
- Chili sauce1 tbsp
- Tomato ketchup2 tbsp
- Sugar1 tsp
- Oil for deep fryingAs needed
- Spring onions, chopped (for garnish)2 tbsp
- Saltto taste
- Wateras needed
Steps
- 1
In a bowl, combine the finely chopped mixed vegetables, all-purpose flour, cornstarch, salt, and a little water to form a thick batter. Mix well.
- 2
Heat oil in a wok or deep pan for deep frying. Carefully drop small portions of the vegetable mixture into the hot oil and deep-fry until golden brown and crispy. Drain on paper towels.
- 3
In a separate pan, heat 2 tbsp of oil. Add chopped ginger, garlic, and green chilies. Sauté for a minute until fragrant.
- 4
Add soy sauce, vinegar, chili sauce, tomato ketchup, and sugar. Mix well and bring to a simmer.
- 5
Add the fried vegetable balls to the sauce. Toss gently to coat them evenly. Cook for 2-3 minutes until the sauce thickens slightly and coats the balls.
- 6
Garnish with chopped spring onions and serve hot.
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