Mixed Vegetable Manchurian | How to make Manchurian Balls

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For the second day of making Combo Dishes, I ended up making Fried Rice with Manchurian Balls. I am not sure what made me assume I hadn’t done a mixed vegetable Manchurian. But I ended up thinking I haven’t and went full on making plans for it. Sometime back I had even asked Vaishali about how they make it at her hotel. Because though we make this often at home, the restaurant style is different. She sent in the recipe, I checked and saw that I make it almost the same. She said the oil and ajinomoto makes it all the difference. Even amidst all this discussion, nothing made me check out my own space. I simply went on making it. Only when I sat down writing this, it struck me that I have made all versions of fried rice and Manchurian as well.

Luckily the recipe that I used today is different, so it qualifies as a new recipe. I read somewhere that a recipe becomes new when there are three difference from the original. So this surely does!

I made this for the Sunday lunch and as I said the day was already hectic and I was racing to make it on time. I didn’t even have enough time to make even circles (is there a term like that huh?) Anyway I know you get the draft. The manchurians were so delicious and Konda said she wants the fried ones to be packed for lunch on Monday. I had saved up and fried it for her friends.I knew this was delicious when Chinnu said it was super! Well he never likes anything new and takes lot of efforts to get him taste something. I told him that this is cauliflower Manchurian and he simply loved it after that. Now after a quick click I was off. Back home in the evening, I was curious to know how the elders at home liked it. I was so happy that everybody loved it.

So you have two versions of Manchurian Balls to make!

Manchurian Balls Recipe

To make the Manchurian

Cabbage – 1 cup

Beans, Carrot – 1 cup
Onions, finely chopped – 1/2 cup
Spring Onions leaves – 1/2 cup
All purpose flour / Maida – 2 tsp
Corn flour – 1 tbsp
Green chillies – 3 nos
Pepper powder – 1/2 tsp
Ginger – 2″
Garlic – 4 pods
Salt to taste
Oil for deep frying
Soya Sauce – 1 tsp

Vinegar – 1/2 tsp

To make the sauce

Soya sauce – 1 & 1/2 tbsp
Tomato Sauce – 1 & 1/2 tbsp
Corn flour – 1 tbsp
Salt to taste

Pepper powder as required
Garlic – 4 pods
Spring onions – 1 bunch
Green Chilies / Chili Sauce – 1 – 2 tbsp
Onions – 1 cup
How to make the Manchurian Balls
For Manchurian
Clean and cut the vegetables. Finely chop all the vegetables, mix in salt and squeeze out excess water. You can even pulse it couple of times, ensuring the vegetables are not ground to paste.
Transfer to a bowl, add finely chopped chilis, ginger, garlic. Add soya sauce, vinegar and slowly add the flour and corn flour. Mix to get a tight batter. Make into small balls.
Heat a pan of oil, once it is hot, reduce to medium flame, deep fry these manchurian balls. Cook on both sides and drain to a kitchen towel.
For the sauce.
Heat a non stick pan with 1 tsp oil, add the finely chopped onions from the spring onions, then add finely chopped garlic. Sauté till the onion bulbs turn colour. Keep the green of the spring onions for latter use.
Next add ginger garlic and chilli. Add soya sauce. Followed by tomato sauce
In a small bowl mix the corn flour with little water to form a lump less batter. Once paste is fried, add this to sauce. Adjust salt. Fry on high flame so that the sauce thickens. Just make sure it doesn’t become too thick.
Add fried vegetable balls to the sauce. along the green onions stocks. simmer for 1 min.

If you don’t want the manchurian to be soggy, add just before serving.

I served this with Yellow Pepper, Corn Fried Rice

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46

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Mixed Vegetable Manchurian | How to make Manchurian Balls
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