Dry Veg Manchurian
Crispy deep-fried vegetable balls tossed in a bold, spicy, and tangy soy-based sauce. This popular Indo-Chinese dish hits all the right notes — crunchy, savory, and slightly sweet — making it an irresistible starter or party snack.
For 4 servings
- prep · ~15 min
Prepare the vegetables for the balls.
1.Finely shred 200g cabbage, grate 100g carrot, and finely chop half a bell pepper and 1 small onion.2.Place all vegetables in a mixing bowl. Sprinkle 0.25 tsp salt and mix well.3.Let the vegetables rest for 10 minutes — they will release water. Squeeze out all the excess moisture with your hands.TIPRemoving the water is crucial — too much moisture will cause the balls to break apart while frying. - mix · ~5 min
Form the vegetable dough.
1.To the squeezed vegetables, add 0.25 cup all-purpose flour, 0.25 cup corn flour, 2 tsp ginger-garlic paste, 2 finely chopped green chilies, and 1 pinch black pepper.2.Mix everything well into a soft, cohesive dough. Do not add any water — the moisture from the vegetables should be enough.3.Grease your palms with a little oil. Divide and shape the mixture into 12-14 equal small balls. - fry · ~8 min
Deep fry the vegetable balls.
1.Heat 2 cups of oil in a wok over medium heat. Drop a tiny speck of dough in — it should rise to the surface steadily, not burn instantly.2.Gently slide 5-6 balls into the hot oil. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crisp.3.Remove with a slotted spoon and drain on paper towels. Repeat with remaining balls.TIPKeep the heat steady at medium — high heat will brown the outside but leave the inside raw. - saute · ~1 min
Blister the sauce aromatics.
1.Heat 1 tbsp oil in a large pan or wok over high heat.2.Add 1 inch finely chopped ginger, 6 chopped garlic cloves, 2 slit green chilies, and the white parts of the spring onion.3.Saute for 30 seconds until fragrant, keeping the vegetables moving so they don't burn. - saute · ~3 min
Build the manchurian sauce.
1.Reduce the heat to medium. Add 2 tbsp finely chopped tomato and cook for 1 minute until soft.2.Pour in 2 tbsp soy sauce, 1 tbsp red chili sauce, 1 tsp vinegar, 0.5 tsp sugar, 1 pinch each of salt and pepper, and 2 tbsp water.3.Stir and let the sauce bubble and thicken slightly for about 1-2 minutes. - assemble · ~1 min
Toss the fried balls in the sauce.
1.Add the fried vegetable balls to the pan with the sauce.2.Quickly toss everything together for about 1 minute on high heat, ensuring each ball is well-coated.3.Switch off the heat. The balls should remain crisp on the outside and the sauce should just cling to them — not make them soggy.TIPToss the balls in the sauce just before serving. If they sit too long, they will soften and lose their crunch. - garnish
Garnish with spring onion greens and serve immediately.
Transfer to a serving plate, scatter the reserved spring onion greens on top, and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the salted vegetables thoroughly until almost dry; excess moisture makes the balls fall apart in hot oil.
- 2Test oil temperature by dropping a tiny bit of dough — it should sizzle and rise steadily without browning instantly.
- 3Fry the balls in small batches (5-6 at a time) to maintain oil temperature and ensure even golden crispness.
- 4Toss the fried balls in the sauce just before serving; letting them sit makes the coating soggy and soft.
- 5For extra crunch, double-fry the balls: fry once until pale, rest 2 minutes, then fry again until deep golden.
- 6Reserve the green spring onion tops for garnish; add them fresh just before serving for a bright, oniony pop.
- 7If the dough feels sticky, lightly oil your palms before shaping the balls — do not add extra flour or water.
Adapt it for your goals.
Baked/Air-Fried Manchurian
Instead of deep-frying, brush the vegetable balls with a little oil and bake at 200°C (400°F) for 20 minutes or air-fry at 180°C for 12-15 minutes. A lighter version with less oil, ideal for everyday cooking.
Gluten Free ManchurianGluten-Free Manchurian
Replace all-purpose flour with rice flour or chickpea flour (besan). The texture remains crisp, and it's suitable for those avoiding gluten.
Schezuan Style Hot & SpicySchezuan-Style Hot & Spicy
Add 1 teaspoon of Schezuan sauce and a pinch of red chili flakes to the sauce for an extra fiery, tongue-tingling flavor. Great for spice lovers.
Paneer Stuffed ManchurianPaneer-Stuffed Manchurian
Press a small cube of crumbled paneer or cheese into the center of each ball before frying. This adds a creamy surprise inside the crisp shell.
Low Oil Pan Fried ManchurianLow-Oil Pan-Fried Manchurian
Shallow-fry the balls in a non-stick pan with just 2-3 tablespoons of oil, turning them frequently, for a lower-oil version that still delivers crunch.
Why this is on our healthy list.
Rich in Vegetables
Each Manchurian ball is packed with cabbage, carrot, bell pepper, and onion, providing dietary fiber, vitamins A and C, and antioxidants.
Source of Dietary Fiber
The vegetable blend offers natural fiber that aids digestion and promotes a feeling of fullness.
Low in Sugar
The only sugar added is a minimal half teaspoon in the sauce, making this a savory snack with very little added sugar.
Contains Ginger and Garlic
Both are known for their anti-inflammatory and immune-supporting properties, adding a natural wellness boost.
Frequently asked questions
Most likely the vegetables weren't squeezed dry enough after salting. Excess moisture prevents the dough from binding, causing cracks. Also ensure the oil is at the right medium heat — too low and the balls absorb oil and disintegrate.
