Meal Prep · Indian
Veg Manchurian
A popular Indo-Chinese fusion dish featuring crispy vegetable dumplings in a savory, spicy sauce.
Ingredients
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Step-by-step- **Prepare the Manchurian Balls**: In a large bowl, combine grated cabbage, carrots, bell peppers, 2 tbsp spring onion greens, maida, 2 tbsp cornflour, ginger-garlic paste, black pepper, and salt. Mix well until a dough-like consistency forms. If the mixture is too wet, add a little more maida/cornflour.
- **Form and Fry Balls**: Divide the mixture into small, equal-sized balls (about 1-inch diameter). Heat oil in a deep pan or wok for frying. Once the oil is hot (around 350°F/175°C), carefully drop the balls in batches and deep-fry them on medium heat until golden brown and crispy on all sides. Remove with a slotted spoon and drain excess oil on paper towels.
- **Prepare the Gravy Base**: In a separate wok or large pan, heat 2 tbsp oil over medium-high heat. Add chopped garlic, ginger, and spring onion whites. Sauté for 30 seconds until fragrant.
- **Add Vegetables and Sauces**: Add chopped onion and bell peppers to the wok and stir-fry on high heat for 1-2 minutes until they are slightly tender-crisp.
- **Build the Flavor**: Add soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and salt to taste. Mix well and cook for another minute, allowing the flavors to combine.
- **Thicken the Gravy**: Pour in the water or vegetable broth and bring it to a boil. Slowly add the cornflour slurry (cornflour mixed with water), stirring continuously to prevent lumps, until the gravy thickens to your desired consistency.
- **Combine and Serve**: Add the fried Manchurian balls to the gravy. Toss gently to coat them evenly. Cook for 1-2 minutes to allow the balls to absorb some of the gravy’s flavors and heat through.
- **Garnish and Enjoy**: Garnish generously with fresh spring onion greens and serve hot immediately with fried rice, noodles, or as an appetizer.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 10 g |
| Carbohydrates | 50 g |
| Fat | 25 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Manchurian balls and gravy separately in airtight containers. This helps the balls retain their texture better. Reheat them together when ready to serve.
Freezer Up to 1 month
Freeze fried Manchurian balls in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Freeze gravy separately in an airtight container. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
For stovetop, reheat gravy over medium heat, adding a splash of water if too thick. Add thawed balls and simmer for a few minutes until heated through. For microwave, heat gravy and balls in a microwave-safe dish until hot, stirring halfway.
Chef’s Corner
- **Squeeze Excess Water**: After grating cabbage and carrots, lightly squeeze out any excess water. This prevents the Manchurian balls from becoming soggy and helps them bind better.
- **Perfect Frying**: Ensure the oil is hot enough before frying (a small piece of dough should sizzle and float up immediately). Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy balls.
- **Adjust Spice and Sweetness**: Customize the gravy’s flavor by adjusting the amount of red chili sauce for spice and sugar for sweetness according to your preference.
- **Crispy vs. Soft**: For crispier Manchurian, add the balls to the gravy just before serving. If you prefer softer balls that have absorbed more sauce, let them simmer in the gravy for a few minutes longer.
