Introduction
Veg Manchurian Dry is one of the most popular Indo-Chinese recipes loved by foodies all over India. It is crispy, spicy, tangy, and absolutely addictive. Perfect for parties, evening snacks, or as a starter, this dish combines the crunch of deep-fried vegetable balls with the bold flavors of Manchurian sauce.
Veg Manchurian Dry Ingredients
For Veg Manchurian Dry Manchurian Balls:
- 1 cup grated cabbage
- ½ cup grated carrot
- ¼ cup finely chopped capsicum
- 2 tbsp spring onions (green & white parts)
- 2-3 finely chopped green chilies
- 1 tsp ginger-garlic paste
- 4 tbsp corn flour
- 2 tbsp all-purpose flour (Maida)
- Salt to taste
- Oil for deep frying
For Veg Manchurian Dry Sauce:
- 2 tbsp oil
- chopped garlic
- 1 tbsp finely chopped ginger
- 1 medium onion, chopped into cubes
- ½ cup chopped capsicum
- 2-3 green chilies, slit
- soy sauce
- red chili sauce
- tomato ketchup
- vinegar
- ½ tsp black pepper powder
- 1 tsp cornflour mixed with 2 tbsp water (slurry)
- Salt as required
- Spring onions for garnish
Step-by-Step Recipe
Step 1: Prepare the Manchurian Balls
- In a mixing bowl, add cabbage, carrot, capsicum, green chilies, ginger-garlic paste, cornflour, and maida.
- Season with salt and mix well. The moisture from vegetables will bind the mixture.
- Shape the mixture into small balls.
- Remove and set aside
- Heat oil in a wok or pan.
- Add garlic and ginger, saute
- Add onion, capsicum, and green chilies. Stir-fry on high flame for 1-2 minutes to retain crunch.
- Add soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well.
- Add black pepper powder and adjust salt as needed.
- Add fried Manchurian balls into the sauce.
- Garnish with chopped spring onions and serve hot.
Tips for Perfect Veg Manchurian Dry
- Use finely chopped or grated vegetables to form tight balls.
- Do not add water to the Manchurian mixture; the natural moisture is enough.
- Fry on medium flame for even cooking and crispy texture.
- Stir-fry vegetables on high flame to retain crunch and color.
Serving Suggestions
- Serve Veg Manchurian Dry with fried rice or noodles for a complete Indo-Chinese meal.
- Pair it with Schezwan chutney for extra spice.
- Perfect as a party starter with toothpicks for easy serving.
Related Recipes to Try:
FAQ – Veg Manchurian Dry Recipe (With Transition Words)
g Manchurian Dry is made with finely chopped vegetables like cabbage, carrot, and capsicum mixed with flour.
Yes, you can bake the Manchurian balls at 200°C for 20-25 minutes or air fry them for a healthier version.
It pairs perfectly with fried rice, Hakka noodles, or Schezwan rice for a complete Indo-Chinese meal.
Conclusion
Making Veg Manchurian Dry Recipe at home is a simple yet rewarding process. The crunchy vegetable balls paired with spicy and tangy sauce make this dish an all-time favorite. With the right technique and ingredients, you can recreate restaurant-style flavors in your own kitchen.
