Dive into the bold flavors of Vegetable Manchurian Gravy, a beloved Indo-Chinese dish that captures the spirit of Indian street food! Crispy golden veggie balls—packed with carrot, cabbage, spring onions, and fragrant spices—are bathed in a glossy, savory, and slightly spicy Manchurian gravy. Each bite delivers satisfying crunch and irresistible umami, making this recipe a hit whether you serve it as a party appetizer or as a hearty main course with fried rice or noodles.
Born from the fusion of Chinese cooking techniques and vibrant Indian ingredients on the bustling streets of Kolkata, Vegetable Manchurian has evolved into a staple across India. The gravy version, perfect for anyone craving comfort food with an edge, brings warmth to your table in under 30 minutes. This recipe is perfect for family gatherings, casual dinners, or as a star performer for your next get-together—bring a taste of your favorite street vendor right into your kitchen.
Vegetable Manchurian Gravy Recipe
Print RecipeIngredients
- ¼ cup carrot, grated
- ¼ cup cabbage, grated
- ¼ cup spring onion greens, chopped
- 1 tsp soy sauce
- 1 tsp chilli sauce
- ¼ tsp ginger-garlic paste
- ¼ tsp black pepper, crushed
- 2 tbsp maida (plain flour)
- 2 tbsp corn flour
- Oil for deep frying
- 1 tbsp oil
- ½ tsp ginger, finely chopped
- ½ tsp garlic, finely chopped
- 1 spring onion, chopped
- ¼ capsicum, cubed
- 1-2 tsp chilli sauce, adjust to your spice level
- 2-3 tsp soy sauce, adjust to your taste
- 1 cup water
- ¼ tsp black pepper, crushed
- Salt to taste
- 2 tsp corn flour
- ¼ cup water
Instructions
In a large bowl, combine grated carrot, cabbage, and chopped spring onion greens.
Add 1 tsp soy sauce, 1 tsp chilli sauce, ginger-garlic paste, and a sprinkle of black pepper. Mix the vegetables thoroughly and squeeze to release moisture—no extra water needed.
Incorporate maida and corn flour to form a thick dough. Shape the mixture into small balls.
Heat oil for deep frying and fry the balls on medium heat, turning occasionally until they are crisp and golden brown. Remove and drain excess oil on paper towels.
In a separate pan, heat 1 tbsp oil. Sauté chopped ginger and garlic until aromatic.
Add chopped spring onion and cubed capsicum. Stir-fry until the capsicum shows slight charring.
Pour in 1-2 tsp chilli sauce and 2-3 tsp soy sauce, mixing well. Prepare a slurry of 2 tsp corn flour in ¼ cup water and add to the pan.
Pour in 1 cup water, stirring constantly until the sauce thickens.
Adjust seasoning with salt, pepper, and extra sauces if desired.
Add the fried vegetable balls and toss gently to coat them in the gravy.
Garnish with spring onion greens and serve hot with fried rice.
Notes
Tips:
Do not add extra water to the vegetable mixture—the moisture from the veggies binds the dough perfectly., Adjust the amount of soy and chilli sauces to suit your spice and salt preference., Cornflour slurry is the key to a luscious, glossy gravy—add gradually for desired consistency., Fry manchurian balls on medium flame to ensure they cook through and stay crisp., Prepare and serve immediately for maximum crunch and flavor.