Mixed Vegetable Manchurian

It was after my first month of cooking that I woke up one morning and just blurted to my husband that I wanted to cook veg manchurain. I don’t know what happened but I just did! And I had no clue how to do that. Following my routine I started searching the websites and finally got down to preparing the dish. Boy!!! It was my first experiment with  a new dish and what an achievement it was! I realised that this was probably one of the easiest things to cook (though the preparation can take some time). A very healthy way of cooking (if you ignore the consumed in frying) all the vegetables and tasty one too!


  • Vegetables – grated, can also use ither than those mentioned below or can exclude any of them as well.
    • Cabbage / Cauliflower, grated – 1 medium
    • Carrot, grated – 1 medium
    • French beans, chopped – 1 medium
    • Spring onions with greens, chopped – 3 medium (optional)
    • Green capsicum, seeded and chopped – 1
  • Salt  – taste
  • Refined flour (maida) – 1/4 cup
  • Cornflour/ corn starch – 1/4 cup
  • Chopped Green chillies / Red chilli powder
  • Oil – to deep fry

For Sauce:

  • Oil – 2 tablespoons
  • Onions, finely chopped – 1 large
  • Ginger, chopped – 1 inch piece
  • Garlic, chopped – 4-6 cloves
  • Green chillies, chopped – 3
  • Soy sauce – 2 tablespoons
  • Sugar – 1 teaspoon (or to taste)
  • MSG/flavored salt – 1/2 teaspoon (optional but the preferred)
  • Salt – to taste
  • Vegetable stock – 2 1/2 cups (optional)
  • Cornflour/ corn starch – 2 tablespoons
  • Vinegar or lime juice – 1 tsp (optional or as per the desired tangy taste)


  • Mix the grated veggies in a bowl with one teaspoon of salt (to taste), green chillies or red chilli powder, chopped spring onion, capsicum, refined flour and one-fourth cup of cornflour.
  • Mix thoroughly and shape into lemon sized balls.
  • Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown.
  • Drain on absorbent paper.
  • Heat two tablespoons of oil in a wok or a pan and stir-fry chopped onions, ginger, garlic and green chillies.
  • Add soy sauce, salt. sugar and MSG to taste.
  • Stir in vegetable stock and bring to a boil.Ignore this step if vegetable stock is not available.
  • Stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.
  • Add the fried vegetable balls, vinegar and mix well.
  • If you want to serve it dry without the sauce, reduce the stock to one cup and add cornflour in the sauce to one and a half tablespoons only.

Note – Tastes best with fried rice.


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