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Crispy fried vegetable balls tossed in a savory, tangy, and slightly spicy gravy. This Indo-Chinese classic is a crowd-pleaser and pairs perfectly with fried rice or hakka noodles.
For 4 servings
Prepare the Vegetable Balls
Fry the Manchurian Balls
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Crispy fried vegetable balls tossed in a savory, tangy, and slightly spicy gravy. This Indo-Chinese classic is a crowd-pleaser and pairs perfectly with fried rice or hakka noodles.
This indo_chinese recipe takes 50 minutes to prepare and yields 4 servings. At 287 calories per serving with 4.35g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Prepare the Gravy Base
Add Sauces and Thicken the Gravy
Combine and Serve
Bake the Manchurian balls instead of deep-frying. Place them on a baking sheet, spray with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp.
For a dry or semi-dry version, reduce the vegetable broth to 1/2 cup and the cornstarch slurry to 1 tsp mixed with 2 tbsp water. Toss the fried balls in the thickened sauce to coat.
Replace all-purpose flour with rice flour or a gluten-free all-purpose blend. Use tamari instead of soy sauce.
Substitute the mixed vegetable balls with cauliflower florets. Dip the florets in a batter of all-purpose flour, corn starch, ginger-garlic paste, salt, and pepper, then deep fry until golden.
This dish is loaded with vegetables like cabbage, carrots, and capsicum, which provide essential vitamins, minerals, and dietary fiber beneficial for digestion and overall health.
The use of fresh ginger, garlic, and onions provides a good source of antioxidants, which help combat oxidative stress and inflammation in the body.
As a completely vegetarian dish, it serves as a delicious and satisfying plant-based meal option, contributing to a diverse diet.
A typical serving of Veg Manchurian Gravy contains approximately 450-550 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific sauces used.
While it's packed with vegetables, Veg Manchurian is generally considered an indulgent dish due to the deep-fried balls and high sodium content from the sauces. To make it healthier, you can bake the balls instead of frying and use low-sodium soy sauce.
Manchurian balls can become soggy for two main reasons: they were added to the gravy too early, or the vegetable mixture had too much moisture. Always squeeze the vegetables thoroughly and add the balls to the gravy just before serving.
This usually happens if the vegetable mixture is too wet or lacks enough binding agent. Ensure you've squeezed out all excess water and have the right ratio of all-purpose flour and corn starch to bind the vegetables.
Yes, you can fry the balls ahead of time and store them in an airtight container at room temperature for a day, or in the refrigerator for 2-3 days. Reheat them in an air fryer or oven to regain crispiness before adding to the freshly made gravy.
For best results, store the fried balls and the gravy in separate airtight containers in the refrigerator. To reheat, warm the gravy in a pan, and crisp up the balls in an oven or air fryer. Combine them just before serving.