Vegetable Manchurian Dry
Crispy, golden vegetable balls tossed in a sticky, spicy, and slightly tangy Indo-Chinese sauce. This dry version skips the gravy for a snack-style dish that's bursting with garlic, soy, and chili flavors, perfect as a party starter or a side with fried rice.
For 4 servings
- prep · ~5 min
Prepare the vegetable mixture for the balls.
In a large mixing bowl, combine the finely chopped cabbage, grated carrot, chopped bell pepper, and white parts of spring onion. Sprinkle a pinch of salt and let it sit for 5 minutes. Squeeze the vegetables tightly to remove all excess water. Discard the liquid.
- mix
Make the dough for the manchurian balls.
1.Add the all-purpose flour, corn flour, a pinch of black pepper to the squeezed vegetables.2.Mix well with your hands until the vegetables are coated with the flour.3.Sprinkle water little by little and mix to form a stiff dough that can be shaped into balls. Do not over-knead. - prep
Shape the vegetable balls.
Grease your palms with a few drops of oil. Divide the mixture into equal small lemon-sized portions and roll them tightly into smooth, crack-free balls. You should get about 12-14 balls.
- fry · ~8 min
Deep fry the balls until golden.
1.Heat the 2 cups of oil in a wok over medium heat until it is hot enough for frying.2.Test by dropping a small bit of dough; it should sizzle and rise to the top steadily.3.Gently slide the balls into the hot oil in a single layer, frying in batches if needed.4.Fry for 6-8 minutes, turning often, until they are uniformly golden brown and crispy.5.Use a slotted spoon to remove them and drain on paper towels. Set aside.TIPMake sure the oil is medium-hot. If it's too hot, the balls will brown outside but remain uncooked inside. - prep
Prepare the sauce slurry.
In a small bowl, stir together the soy sauce, tomato ketchup, red chili sauce, white vinegar, sugar, and 2 teaspoons of corn flour with the quarter cup of water. Whisk until the corn flour is completely dissolved and the mixture is smooth.
- saute · ~3 min
Stir-fry the aromatic base.
1.Heat the 2 tablespoons of oil in a clean, wide wok or pan over high heat.2.Add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.3.Add the diced onion and large bell pepper chunks. Stir-fry on high heat for 1-2 minutes. The vegetables should stay crisp.TIPKeep the flame on high and the vegetables moving. The goal is a smoky, restaurant-style 'wok-hei' flavor with crisp-tender vegetables. - simmer · ~2 min
Toss the balls in the sauce.
1.Give the prepared sauce a quick stir and pour it into the wok over the vegetables.2.Stir constantly over high heat. The sauce will begin to bubble and thicken into a glossy, sticky glaze within 1-2 minutes.3.Immediately add the fried vegetable balls and toss vigorously for another minute until every ball is evenly coated in the sticky sauce. - garnish
Garnish with spring onion greens and serve.
Turn off the heat. Transfer the dry manchurian to a serving plate, scatter the reserved spring onion greens on top, and serve immediately while the balls are still crispy.
TIPServe immediately. The corn flour coating will start to soften if it sits too long.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure vegetables are squeezed bone-dry after salting to prevent the balls from breaking apart during frying.
- 2Grease palms with oil before shaping balls to prevent sticking and get a smooth, crack-free surface.
- 3Test oil temperature by dropping a tiny piece of dough; it should sizzle and rise steadily without browning too fast.
- 4Stir-fry the aromatics and vegetables on the highest heat for that signature smoky 'wok-hei' flavor.
- 5Pour the sauce slurry only after the vegetables are stir-fried, and toss the balls at the very last minute for maximum crunch.
- 6Serve immediately after tossing — the cornstarch glaze softens the balls if they sit for too long.
Adapt it for your goals.
Air-Fried or Baked
Skip the deep-fry: spray the shaped balls lightly with oil and air-fry at 200°C (400°F) for 12–15 minutes, shaking halfway, or bake at 220°C (425°F) for 20 minutes. Great for a lighter version without sacrificing crunch.
Gluten FreeGluten-Free
Replace all-purpose flour with rice flour (same quantity). Rice flour makes the balls extra crispy and keeps them naturally gluten-free, ideal for those with gluten sensitivity.
VeganVegan
This recipe is already vegan as written — simply confirm your soy sauce and chili sauce are plant-based brands, and use ketchup without added dairy.
Extra SpicyExtra Spicy
Add 1 teaspoon of sambal oelek or crushed red pepper flakes to the sauce slurry, or toss in 2 fresh chopped Thai bird's eye chilies with the garlic and ginger. Perfect for heat lovers.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of cabbage, carrots, and bell peppers provides a good amount of fiber, which supports healthy digestion and helps keep you full.
Low in Saturated Fat
When the balls are deep-fried in vegetable oil and drained well, the dish remains low in saturated fat. For an even lighter option, try air-frying.
Contains Vitamin C
Bell peppers and cabbage are excellent sources of vitamin C, an antioxidant that supports immunity and skin health.
Naturally Free from Dairy
This dish contains no milk, butter, or cheese, making it suitable for lactose-intolerant individuals or those following a dairy-free diet.
Frequently asked questions
The most common reason is excess moisture — make sure you squeeze the salted vegetables very thoroughly until no water drips out. Adding too much water to the dough can also cause breakage.
