Mixed Vegetables Manchurian recipe

Delicious, Crispy Veg Starter/Appetizer Recipe

5 stars from 2 ratings of Veg Manchurian

Cook Time

Prep time: 25 min
Cook time: 20 min
Ready in: 45 min
Yields: Serves 4 people


  • 1 1/4 cup cabbage, chopped
  • 1/4 cup french beans, finely cut
  • 1/4 cup carrot, finely cut
  • 1/4 cup capsicum, cut lengthwise
  • 1/4 cup onion, chopped
  • 1/4 cup all purpose flour
  • 1/4 cup corn flour
  • 1/2 tsp pepper powder
  • salt to taste
  • oil for deep frying
  • 2 green chilli, chopped
  • 1 inch ginger, chopped
  • 1/4 cup onion, chopped
  • 8-10 cloves garlic, chopped
  • 1 tbsp soya sauce
  • 1 1/2 tbsp corn flour
  • 1/6 cup cilantro, chopped
  • 1 tsp vinegar/lemon juice, optional
  • 1 tbsp oil
  • salt to taste

Step-By-Step Photos of Cooking Mixed Veg Manchurian

Chopped vegetables and herbs
Chopped vegetables and herbs
Veggies combined with flours and spice powders
Veggies combined with flours and spice powders
Veg balls preparation
Veg balls preparation
Deep fried veg balls
Deep fried veg balls
Fried balls mixed with gravy masala to get delicious Veg Manchurian
Fried balls mixed with gravy masala to get delicious Veg Manchurian

Preparation and Cooking Method

  1. Cut vegetables as directed. Combine all the ingredients in a mixing bowl, except oil. For balls, use ingredients listed before "oil for deep frying." (All other ingredients shown below in the ingredients list are for making the gravy.) Mix well to form medium-firm dough. Don't press too hard. If the dough becomes loose, add some more all purpose flour/maida and adjust the consistency. Prepare small, lemon-size balls.
  2. Heat oil in a kadai/pan for deep frying. When the oil becomes hot, drop the balls into the oil. Don't overcrowd them. Fry until the balls turn golden brown and crispy. It may take 5-6 minutes, on medium-low heat. Remove them and place on an absorbent paper sheet. Repeat the process for all of the dough.

Gravy Preparation

Place corn flour (for gravy) in a small bowl. Add some water and mix well. Let it be thin and flowing.

Now, let us prepare the manchurian gravy.

Heat 1 tbsp oil in a kadai/deep pan. Throw onion, chopped green chilli, garlic, and ginger into it. Saute until onion becomes transparent. Add soya sauce. Let the content boil for 1/2 minute.

Now, drop the fried balls. Pour the corn flour liquid to the kadai. Add vinegar or lemon juice (optional) and salt. Be careful adding salt because soya sauce and manchurian balls already have salt in them. Let the heat be very low and mix thoroughly. See that the manchurian balls are evenly coated with the gravy. Add some chopped coriander. Take off the stove, and mix once.

Transfer the veg. manchurian to a serving bowl. Garnish with chopped coriander/cilantro.

Enjoy eating hot manchurian with tomato sauce.

Extremely healthy and nutrient rich, due to multiple veggies used. Also note that MSG (taste maker) is not used.

Nutrition Facts
Serving size: 4
Calories 190
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 2 g10%
Unsaturated fat 1 g
Carbohydrates 14 g5%
Sugar 1 g
Fiber 5 g20%
Protein 3 g6%
Cholesterol 2 mg1%
Sodium 323 mg13%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Comments 3 comments

ShailaSheshadri profile image

ShailaSheshadri 2 months ago from Bengaluru Author

Very healthy and delicious appetizer. It is a great starter snack for parties.

peachpurple profile image

peachpurple 2 months ago from Home Sweet Home

this recipe looks very easy to follow and I will definitely try this out for sure.

Do you need to dip the balls into beaten eggs or just coat with plain flour before deep frying?

ShailaSheshadri profile image

ShailaSheshadri 2 months ago from Bengaluru Author

Eggs are not used in this recipe. The balls contain corn flour and plain flour in it. Hence, fry the balls straight away in hot oil.

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