Indo Chinese is my all-time favourite cuisine. If not for a whole meal I like to have at least Chinese starters when cooking for some special occasion. Veg Manchurian Dry makes for a delicious starter and I can never say no to a well-made Manchurian.

Chinese cuisine has a different charm in every part of India. Wherever you travel in India, you will surely spot Indo-Chinese vendors tossing desi style chowmein, Veg Fried Rice, Manchurian and other varieties. The aroma and colour are so irresistible.

Although it's easily available on the streets and restaurant, I prefer to make it at home most of the times. The artificial colour and other ingredients like MSG makes it unhealthy and unsafe to eat.

Veg Manchurian Dry

Manchurian is one Chinese starter which is a crowd favourite. It can be paired with any other Chinese dishes like Noodles or Veg Fried Rice to make a complete meal.

It might look overwhelming to make Manchurian but it is super easy though not quick. But the results are worth all the efforts and wait.

All you need is patience while frying and chopping/grating vegetables. The gravy comes out quickly. If you have a pull-out hand chopper or an electric chopper it will make your job easy. The food processor can also do this job for you.

It makes for amazing party snacks or a special dinner or lunch.

Video Recipe -

How to prepare for Veg Manchurian at Home –

For making Veg Manchurian dry all you need is to grate or finely chop (in a food processor to get the perfect texture) all the required vegetables and keep the required sauces and spices ready.

How to make Veg Manchurian Dry -

For making Veg Manchurian, mix all the vegetables in a mixing bowl. Add all-purpose flour (maida) and cornflour/rice flour along with salt and pepper.

Mix well, squeezing vegetables which will help to release its water content. This will make the binding easier. Add flour as required.

It should have a soft dough like consistency. Make balls from the dough and double deep fry them to get the perfect crisp texture. Make the sauce with vegetables and other required ingredients as mentioned.

Mix deep-fried Manchurian balls with the sauce and serve hot.

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How to make perfect Manchurian balls –

Mix all the vegetables together, add salt, pepper and flour. Squeezing vegetables in between palm, along with flour will release its water content, helping it to bind well. Do not add any extra water.

To make perfect Manchurian balls, make sure the dough is soft yet firm. Add more flour if required.

Once the dough is ready to make balls immediately. If the dough is rested, the vegetables will release its water content making it difficult to bind.

In a medium-hot oil, deep fry the balls on a low flame to ensure it is well cooked from inside. Take them out and deep fry all the balls in a similar manner.

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Once all the balls are fried, double deep fry them on a high flame till golden brown, to make them crispier.

Veg Dry Manchurian

Things to keep in mind while making Manchurian –

1. Never rest the dough prepared for Manchurian balls. Use it right after preparing.
2. When frying for the first time, deep fry the balls on a low-flame to ensure its well-cooked from inside.
3. Double deep fry on a high flame to make it crispier.
4. Prepare the base (gravy) and Manchurian balls. Right before serving, double-deep fry the balls and heat the gravy. Mix the balls with gravy and serve immediately.
5. The soy sauce has salt content already so add the salt in gravy (base) accordingly.
6. Adjust sauce as per the taste. Keep tasting before adding the sauces in larger quantity.

How to serve Manchurian Dry –

Dry Manchurian is a complete dish in itself and can be served as a starter or appetizers. Not just kids but adults love it as much. So, this makes for a great party snack as well.
To make a complete Chinese meal serve along with Noodles , Schezwan Fried Rice, Veggies in Hot Garlic Sauce and Stir-Fried Veggies.

Step by Step Recipe to make Veg Manchurian Dry -

For Manchurian Balls-

1. In a mixing bowl add grated cabbage, carrot, all-purpose flour cornflour, spring onion greens, garam masala, salt and pepper. Mix well.

2. Squeeze vegetables in between palms. This will help veggies to leave its water content, which aids in binding well.

3. Taking a lemon sized mixture in hands, make equal balls.

4. Heat oil in a kadai and deep fry Manchurian balls in a medium-hot oil on a low flame. This will ensure balls are cooked perfectly from inside.

5. When cooked well from within, take out the balls and deep fry another batch.

6. Once all the Manchurian balls are cooked, double deep fry them in hot oil on a high flame till golden brown. This will give nice crisp texture to the balls.

7. Drain the excess oil and keep aside.

For sauce-

8. Heat oil in a wok. Add green chilli, garlic and sauté for half a minute.

9. Add sesame seeds.

10. To it, add onion, capsicum and spring onion greens.

Chinese Sauce

11. Cook on a high flame for 2 – 3 minutes.

12. Next, add salt, vinegar, soy sauce, ketchup and red chilli sauce. Mix well.

13. Make a slurry with cornflour and water. Add it to the sauce. Add water if required. Lower the flame at this stage.

14. Mix well. Add Manchurian balls and mix well.

15. Garnish with spring onion greens. Serve hot.

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