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Budget Day Special-Vegetable Manchurian

Feb 28, 2013







Make this easy Chinese Veg Manchurian recipe by Arina.


    2 boiled potatoes, mashed
    1 slice bread
    ½ cup finely chopped french beans
    ½ cup finely chopped carrots
    ½ cup finely chopped cabbage
    2 tsp finely chopped ginger
    1 green chilli, finely chopped
    2 tbsp corn flour
    Pepper to taste
    Salt to taste
    2 cloves garlic, finely chopped
    2 tbsp whole-wheat flour
    2-3 cups of water
    2 green chillies, finely chopped
    ½ inch ginger, finely chopped
    4-5 cloves garlic, finely chopped
    Handful of spring onion leaves, for garnish
    4 tbsp light soya sauce
    2 tbsp corn flour
    1 vegetable stock cube, crushed
    Pepper to taste
    Salt to taste
    1 tbsp cooking oil for the sauce, more for deep frying


Set some oil to heat in a deep frying vessel before getting started on the dumplings
Take the mashed potatoes in a mixing bowl
Tip – Dampen and break up the bread slice into little pieces, so that it acts as a good binding agent
Add the french beans
Add chopped carrots
Chopped cabbage
Mix lightly
Add pepper
Salt to taste
A tsp of the chopped ginger
A tsp of chopped green chilli
A tsp of chopped garlic
Add the whole-wheat flour
Mix well
Shape into dumplings and coat in corn flour
Fry the dumplings till crisp and golden brown
Tip – Cook on a slow flame and turn over to cook evenly
Take out the dumplings, drain on blotting paper and set aside
Manchurian Sauce:
Add the remaining chopped garlic, green chillies and ginger
Stir till lightly browned
Add the water
Tip – Add very little or no water to make your dish dry
Add the light soya sauce
A little salt
Some pepper
Once it comes to a boil, add a slurry of corn flour and water
Lower flame and keep stirring
Once the sauce begins to boil add the dumplings
Tip – You can also add cut onions and capsicum to the sauce if you like
Finally add some spring onion leaves, saving some for a granish
Once the dumplings are well coated in sauce, your Vegetable Manchurian is ready to serve

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