Veg Manchurian Recipe – Indo-Chinese Street Style Recipe
Veg Manchurian Recipe – Indo-Chinese Street Style Recipe
Veg Manchurian Recipe – Learn how to make Veg Manchurian street-style at home. Crispy vegetable balls tossed in a spicy Indo-Chinese sauce—perfect with fried rice or noodles.
By Amit Kaul
Location: India
Published on: March 16, 2026
Veg Manchurian – Popular Indo-Chinese Street Food
Veg Manchurian is one of the most popular Indo-Chinese dishes loved across India. You’ll often find it served at street food stalls, restaurants, and Chinese food corners in almost every city. This delicious dish consists of crispy vegetable balls cooked in a flavorful, spicy sauce made with soy sauce, garlic, ginger, and other aromatic ingredients.
The combination of crunchy vegetable balls and tangy sauce makes Veg Manchurian incredibly satisfying. It can be served either dry (as a starter) or with gravy (as a main dish), paired with fried rice or noodles.
Indo-Chinese cuisine is famous for blending Chinese cooking techniques with Indian flavors, resulting in bold, spicy, and savory dishes. Veg Manchurian is a perfect example of this fusion.
Ingredients
For Vegetable Balls
- 1 cup finely chopped cabbage
- ½ cup grated carrot
- ½ cup finely chopped capsicum
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour (maida)
- 1 teaspoon ginger-garlic paste
- Salt to taste
- Oil for deep frying
For Manchurian Sauce
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 green chilies (finely chopped)
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon chili sauce
- 1 teaspoon vinegar
- 1 tablespoon cornflour mixed with water
- 1 cup water
- Spring onions for garnish
How to Make Veg Manchurian
Step 1: Prepare the Vegetable Balls
In a mixing bowl, combine chopped cabbage, carrot, capsicum, ginger-garlic paste, cornflour, and all-purpose flour. Add salt and mix well.
The vegetables will release moisture, helping the mixture bind together. Shape the mixture into small round balls.
Heat oil in a pan and deep fry the balls until they become golden brown and crispy. Remove and keep aside.
Step 2: Prepare the Manchurian Sauce
Heat oil in a wok or pan. Add chopped garlic, ginger, and green chilies. Sauté for about 30 seconds until fragrant.
Add soy sauce, tomato ketchup, chili sauce, and vinegar. Stir well.
Pour in water and bring the sauce to a gentle boil.
Step 3: Thicken the Sauce
Add the cornflour slurry slowly while stirring continuously. The sauce will start thickening into a glossy gravy.
Step 4: Add the Vegetable Balls
Add the fried vegetable balls into the sauce and toss gently so they are coated evenly.
To let the flavors meld, cook for two to three minutes.
Serving Suggestions
Veg Manchurian can be served in two ways:
Dry Version
Perfect as a starter or snack.
Gravy Version
Serve with:
- Veg Fried Rice
- Hakka Noodles
- Schezwan Rice
- Garnish with fresh spring onions before serving.
Tips for Perfect Veg Manchurian
- Finely chop vegetables so the balls hold their shape.
- Do not add water while making the vegetable mixture.
- Fry balls on medium heat for a crispy texture.
- For a healthier option, you can air fry or bake the vegetable balls.
Conclusion
Veg Manchurian is a delicious Indo-Chinese dish that combines crispy vegetable balls with a flavorful sauce. Whether served as a starter or with fried rice and noodles, this recipe is always a crowd favorite.
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With its spicy, tangy taste and crunchy texture, Veg Manchurian brings the authentic flavors of Indian street food right into your kitchen.
Enjoy this easy homemade recipe and impress your family with a restaurant-style Indo-Chinese meal.
About the Author
Amit Kaul is a food content writer and digital publisher based in India. He specializes in creating original, experience-driven recipes and home-cooking guides. All recipes published on this website are personally researched, tested, and written by him, following Google’s E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) guidelines.