Veg Manchurian Recipe 2 ways | Veg Manchurian Gravy And Dry| How to make vegetarian Manchurian at home | Indo Chinese veg Manchurian with gravy and dry recipe with step by step instructions

Veg Manchurian Recipe 2 ways | Veg Manchurian Gravy And Dry is a tasty Indo Chinese version recipe made of  fried vegetable balls that are dunked in a spicy, sweet and tangy saucy curry to be eaten with Veg fried rice.

There are 2 popular versions of making veg manchurian. First one is Veg Manchurian dry, that is a hugely popular starter/snack. This can be served as a side dish.

Veg Manchurian gravy from Chinese cuisine makes for a delectable main course. This pairs well with any rice like steamed rice, Veg fried rice or Schezwan rice.

Both the recipes shared are excellent on their own or you can serve them as per your choice according to the menu course.

What exactly is Veg Manchurian Recipe 2 ways | Veg Manchurian Gravy And Dry

It is said to have originated in Calcutta by Chinese immigrants, who were seeking employment in India.

To replicate the taste of their home food, they used soy sauce, vinegar, noodles, cornstarch, and many spices of their new homeland, taking flavor to a whole new level in a place, where flavor always play a key role.

Here in India we embraced Chinese food with open arms. We Indians love Chinese made our way. In other words it’s known as Indo-Chinese. And the most delicious and much loved amongst all is doubtlessly the manchurian.

Making Manchurian 2 ways is pretty easy as this can be served in both ways, as a starter/snack and another is to dunk it in glossy, tangy, sweet, spicy dark brown saucy gravy.

What to serve with Veg Manchurian Recipe 2 ways | Veg Manchurian Gravy And Dry

The perfect pairing for a Veg Manchurian gravy is, undoubtedly, Vegetable Fried Rice, I have shared earlier on the blog. Or you could serve it with veg hakka noodles.

For dry veg manchurian (Chinese pakoda), serve it with Schezwan sauce or tomato ketchup.

Step by step instructions and pictorial presentation to make veg manchurian 2 ways

To make Manchurian balls

First prepare veg Manchurian balls. Chop very finely all the veggies.

Add all the ingredients listed under Manchurian balls except salt and water, mix and add water little by little.

The consistency of batter shouldn’t be very thick nor too runny.

Add salt just before you make and mix, this will prevent batter from being runny.

Heat enough oil in a deep pan.  Make lemon size balls, flatten it a bit and deep fry in hot oil. It will eventually fluff up once fried. Cook on medium flame to ensure even cooking.

Do not make the balls too big or else from inside it wont get cooked properly. Deep fry it until it turns in to dark golden colour.

Drain on paper towel, keep aside.

Serve these Chinese pakoda/Manchurian balls as snack or starter with tomato sauce or Schezwan sauce.

To make Manchurian gravy

To make Manchurian gravy, assemble all the ingredients and keep everything ready.

In a bowl mix soy sauce, red chilli sauce, vinegar, pepper powder, sugar, tomato sauce and give it a mix. Keep it aside.

To begin with take a wok/deep thick bottom pan, add oil. Once hot add chopped garlic, ginger, chillies, finely chopped onion, sliced spring onion whites and fry for a minute in high flame.

To this add mix of all sauces( soy sauce, red chilli sauce, vinegar, pepper powder, sugar, tomato sauce) and give it a gentle mix.

Dissolve the corn flour in water and pour it in the gravy. Keep stirring until the mixture starts boiling and the colour bchanges dark brown. Keep stirring the gravy constantly so that no lumps are formed.

Once the gravy is thick and shiny, add the fried manchurian balls and chopped green part of spring onion and mix well.

Switch off the flame and transfer this to the serving bowl.

Enjoy it hot with hakka noodles or fried rice as we did!  Tangy, hot, sweet, soft, juicy, garlicky, delicious manchurian gravy is ready!

Serve this way to make it more appealing and convenient to eat.

Please have a look at the pictorial description of making the fried rice bowl shown below.

Enjoy …..

Notes

1. When making Chinese food, keep your all Ingredients ready hand.  That’s because the Chinese food needs to be cooked at really hot temperature.

So If you haven’t prepped before, you might end up with burnt food.

2. Adjust water quantity if the gravy is too thick, as the water quantity may vary according to cornflour used.

3. You can mix and match vegetables for the manchurian. I prefer to use cabbage, cauliflower, carrots, french beans and capsicum. Please feel free to omit any of these and go ahead with your choice of combination.

4. I always prey to deep-fry the manchurian balls. Fry them on high heat and it won’t soak much of oil.

I have tried my hands making it in appe pan/ Aebleskiver pan, but honestly we liked the deep fried ones the best. The key is to eat it in moderation and enjoy it.

5. As we like our Manchurian gravy to be little hot, sweet and sour, the sauces used here make sense. You might want to tweak them slightly according to your taste.

So follow your tastebuds and let them lead you into a delightful,  tasty, adventurous journey.

Recipe card 🔽

Print Recipe

Veg Manchurian Recipe 2 ways | Veg Manchurian Gravy And Dry

Veg Manchurian Recipe 2 ways | Veg Manchurian Gravy And Dry is a tasty Indo Chinese version recipe made of  fried vegetable balls that are dunked in a spicy, sweet and tangy saucy curry to be eaten with Veg fried rice.This can be served in 2 ways, deep fried Manchurian balls [chinese pakoda] as a starter and machurian in gravy as main course.

Prep Time25 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Chinese, Indo Chinese

Keyword: veg manchurian, vegetable Manchurian gravy

Servings: 3

Author: Lata Lala

Ingredients

For Manchurian balls

• Cabbage finely chopped -1/2 cup
• Carrot finely chopped -1/4 cup
• French Beans finely chopped-1/4 cup
• Spring onion greens-1/8 cup
• Fresh coriander leaves- 1/8 cup
• All purpose flour/ maida -1/2 cup heaped
• Corn flour -2 tbsp heaped
• Black Pepper powder -3/4 tsp
• Dark Soya sauce -1 tsp
• Salt & water -As needed

For gravy

• Spring onion whites, sliced - 4 heads
• Spring onion greens - 4 sprigs
• Onion, finely chopped - 1/2
• Garlic - 6 flakes finely chopped
• Ginger - 1 tsp
• Fresh red chilli/ green chilli optional - 2 tsp
• Pepper powder - 1 tsp
• Dark Soya sauce - 1 & 1/2 tbsp
• Red Chilli sauce - 1/4 cup
• Vinegar 1/2 tsp
• Sugar 1/2 tsp
• Tomato sauce 1 tsp
• Corn flour - 1 & 1/2 tbsp
• Water - 1 cup
• Oil - 2 tbsp
• Salt - As needed

Instructions

To make Manchurian balls

• First prepare veg Manchurian balls. Chop very finely all the veggies.
• Add all the ingredients listed under Manchurian balls except salt and water, mix and add water little by little.
• The consistency of batter shouldn't be very thick nor too runny.
• Add salt just before you make and mix, this will prevent batter from being runny.
• Heat enough oil in a deep pan.  Make lemon size balls, flatten it a bit and deep fry in hot oil. It will eventually fluff up once fried. Cook on medium flame to ensure even cooking.
• Do not make the balls too big or else from inside it wont get cooked properly. Deep fry it until it turns in to dark golden colour.
• Drain on paper towel, keep aside.
• Serve these Chinese pakoda/Manchurian balls as snack or starter with tomato sauce or Schezwan sauce.

To make Manchurian gravy

• To make Manchurian gravy, assemble all the ingredients and keep everything ready.
• In a bowl mix soy sauce, red chilli sauce, vinegar, pepper powder, sugar, tomato sauce and give it a mix. Keep it aside.
• To begin with take a wok/deep thick bottom pan, add oil. Once hot add chopped garlic, ginger, chillies, finely chopped onion, sliced spring onion whites and fry for a minute in high flame.
• To this add mix of all sauces( soy sauce, red chilli sauce, vinegar, pepper powder, sugar, tomato sauce) and give it a gentle mix.
• Dissolve the corn flour in water and pour it in the gravy. Keep stirring until the mixture starts boiling and the colour bchanges dark brown. Keep stirring the gravy constantly so that no lumps are formed.
• Once the gravy is thick and shiny, add the fried manchurian balls and chopped green part of spring onion and mix well.
• Switch off the flame and transfer this to the serving bowl.
• Enjoy it hot with hakka noodles or fried rice as we did!  Tangy, hot, sweet, soft, juicy, garlicky, delicious manchurian gravy is ready!
• Serve this way to make it more appealing and convenient to eat.
• Please have a look at the pictorial discription of making the fried rice bowl shown below.
• Enjoy .....

Notes

1. When making Chinese food, keep your all Ingredients ready hand.  That's because the Chinese food needs to be cooked at really hot temperature.

So If you haven't prepped before, you might end up with burnt food.

2. Adjust water quantity if the gravy is too thick, as the water quantity may vary according to cornflour used.

3. You can mix and match vegetables for the manchurian. I prefer to use cabbage, cauliflower, carrots, french beans and capsicum. Please feel free to omit any of these and go ahead with your choice of combination.

4. I always prey to deep-fry the manchurian balls. Fry them on high heat and it won't soak much of oil.

I have tried my hands making it in appe pan/ Aebleskiver pan, but honestly we liked the deep fried ones the best. The key is to eat it in moderation and enjoy it.

5. As we like our Manchurian gravy to be little hot, sweet and sour, the sauces used here make sense. You might want to tweak them slightly according to your taste.

So follow your tastebuds and let them lead you into a delightful,  tasty, adventurous journey.

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