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Vegetable Manchurian

Vegetable Manchurian is a vibrant Indian-Chinese street food-inspired dish featuring crispy vegetable balls tossed in a tangy, spicy sauce. The dish combines chopped cabbage, carrots, and green beans with a crunchy coating, fried until golden, and coated in a glossy, flavorful sauce that offers a perfect balance of heat, sweetness, and umami. It’s a messy, flavorful dish with a crispy exterior and a tender, colorful vegetable interior, served hot and ready to devour.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cabbage, finely chopped or kale for a different crunch
  • 1 cup carrots, grated bright and sweet
  • 1/2 cup green beans, chopped snap for texture
  • 3 tablespoons cornflour for coating and crispiness
  • 1 teaspoon salt
  • 1/2 cup water to help bind the batter
  • 2 cups vegetable oil for frying
  • 2 tablespoons soy sauce smoky, umami backbone
  • 2 tablespoons ketchup adds tang and sweetness
  • 1 teaspoon chili sauce optional for heat
  • 2 cloves garlic, minced fragrant and pungent
  • 1 inch ginger, grated aromatic and pungent

Equipment

  • Large mixing bowl
  • Sharp knife
  • Deep frying pan or wok
  • Slotted spoon

Method
 

  1. Finely chop the cabbage, grate the carrots, and chop the green beans into small, uniform pieces. Mix all the vegetables together in a large bowl.
  2. Add the cornstarch, salt, and water to the vegetable mixture. Stir well until the mixture becomes sticky and holds together—this helps form the vegetable balls.
  3. Heat the vegetable oil in a deep-frying pan or wok over medium-high heat until it reaches about 180°C (356°F). Test the oil by dropping a small spoonful of batter—if it sizzles and rises quickly, the oil is ready.
  4. Using a spoon, scoop small portions of the vegetable batter and gently drop them into the hot oil. Fry in small batches to prevent overcrowding, turning occasionally for even browning. Fry until the balls are golden and crispy, about 4-5 minutes per batch.
  5. Remove the fried vegetable balls with a slotted spoon and drain on paper towels to remove excess oil. Keep warm while you prepare the sauce.
  6. In a separate pan, heat a tablespoon of oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant and slightly golden, about 30 seconds.
  7. Stir in soy sauce, ketchup, and chili sauce (if using). Add a splash of water and let the sauce simmer for 2 minutes until it becomes glossy and slightly thickened.
  8. Gently toss the crispy vegetable balls into the sauce, stirring to coat evenly. Continue cooking for another minute until the sauce clings to the balls and the flavors meld.
  9. Serve the Vegetable Manchurian hot, garnished with chopped green onions or coriander if desired. Pair it with steamed rice or noodles for a complete meal.

Notes

For extra crunch, double fry the vegetable balls: fry once until golden, then rest briefly, and fry again for extra crispiness. Adjust chili sauce for heat preference, and keep an eye on the sauce to prevent burning. Reheat leftovers in the oven or air fryer for best texture.