Meal Prep · Chinese
Manchurian (Vegetable)
Savor the vibrant flavors of this classic Indo-Chinese street food, featuring crispy vegetable balls in a tangy, spicy sauce.
Ingredients
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Step-by-step- **Prepare the Vegetable Balls:** In a large bowl, combine grated cabbage, carrots, bell peppers (if using), spring onion whites, ginger, garlic, black pepper, and salt. Mix well.
- Add all-purpose flour and cornflour to the vegetable mixture. Mix gently until a dough-like consistency forms. Do not add water; the vegetables will release moisture.
- Heat oil for deep frying in a wok or deep pan over medium heat. Once hot, take small portions of the mixture and gently roll them into smooth, bite-sized balls.
- Carefully drop the balls into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy on all sides, about 5-7 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Set aside.
- **Prepare the Manchurian Gravy:** In a separate wok or large pan, heat 2 tbsp oil over medium-high heat. Add minced garlic, grated ginger, and slit green chilies. Sauté for 30 seconds until fragrant.
- Add chopped onions, bell peppers, and spring onion whites. Sauté for 2-3 minutes until the vegetables are slightly tender-crisp.
- Add soy sauce, chili sauce, vinegar, tomato ketchup, sugar, and black pepper powder. Mix well and cook for 1 minute.
- Pour in the vegetable broth or water. Bring the sauce to a gentle simmer. Taste and adjust salt if needed (soy sauce is salty).
- Stir the cornflour slurry well and slowly pour it into the simmering sauce while continuously stirring to prevent lumps. Cook for 2-3 minutes, or until the sauce thickens to your desired consistency.
- Add the fried vegetable balls to the thickened gravy. Toss gently to coat all the balls evenly.
- Garnish with fresh spring onion greens and serve hot with fried rice or noodles.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 10 g |
| Carbohydrates | 45 g |
| Fat | 20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Manchurian (balls and gravy together or separate) in an airtight container. The balls might soften slightly upon reheating.
Freezer Up to 1 month
For best results, freeze the fried vegetable balls and the gravy separately. Store them in airtight freezer-safe containers. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of water if the gravy is too thick. Microwave in short bursts, stirring in between.
Chef’s Corner
- **Squeeze Excess Moisture:** For crispy balls, lightly squeeze out excess water from grated cabbage and carrots before mixing with flour. This prevents soggy balls.
- **Perfect Ball Consistency:** The mixture for the balls should be firm enough to shape without being too dry. If it’s too wet, add a little more cornflour/maida; if too dry, a tiny splash of water or a bit more grated veggie.
- **Adjust Spice Levels:** Customize the heat by adjusting the amount of green chilies and chili sauce according to your preference.
- **Fresh Ingredients:** Always use fresh ginger, garlic, and spring onions for the best authentic flavor.
