📝 About This Recipe
A quintessential masterpiece of Indo-Chinese street food, these Veg Manchurian balls are a harmonious marriage of crunchy, colorful vegetables and a bold, umami-rich gravy. Born in the bustling kitchens of Kolkata, this dish features deep-fried vegetable dumplings tossed in a glossy, spicy, and tangy sauce that perfectly captures the 'Desi-Chinese' spirit. It is an addictive explosion of textures and flavors that brings the vibrant energy of Indian street food right to your dining table.
🥗 Ingredients
For the Veggie Balls
- 2 cups Cabbage (very finely shredded)
- 1 cup Carrots (grated and squeezed of excess moisture)
- 1/4 cup French Beans (finely chopped)
- 1/4 cup Spring Onion Greens (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 4 tablespoons All-purpose Flour (Maida) (for binding)
- 3 tablespoons Cornstarch (for crispiness)
- 1/2 teaspoon Black Pepper (cracked)
- 1/2 teaspoon Salt (to taste)
- 2 cups Oil (for deep frying)
For the Manchurian Sauce
- 2 tablespoons Garlic (finely minced)
- 1 tablespoon Ginger (finely minced)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1/2 cup Onion (finely chopped)
- 2 tablespoons Soy Sauce (dark soy sauce preferred)
- 1 tablespoon Red Chili Sauce (adjust for heat)
- 1 tablespoon Tomato Ketchup (for balance)
- 1 teaspoon Vinegar (white or rice vinegar)
- 1 tablespoon Cornstarch Slurry (mixed with 1/4 cup water)
For Garnish
- 2 tablespoons Spring Onion Greens (chopped)
👨🍳 Instructions
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1
Prepare the vegetables: Shred the cabbage and grate the carrots. Place them in a bowl with a pinch of salt for 5 minutes, then squeeze them tightly between your palms to remove excess water. This ensures the balls don't fall apart during frying.
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2
In a large mixing bowl, combine the squeezed cabbage, carrots, beans, spring onions, ginger-garlic paste, black pepper, and salt.
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3
Add the all-purpose flour and cornstarch to the vegetables. Mix well without adding any water; the remaining moisture from the veggies should be enough to form a soft dough.
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4
Grease your palms with a little oil and roll the mixture into small, bite-sized balls (about 1 inch in diameter). You should get approximately 15-18 balls.
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5
Heat oil in a deep pan or wok over medium heat. To test, drop a small piece of dough; it should sizzle and rise to the surface immediately.
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6
Carefully drop the balls into the hot oil in batches. Fry them on medium-low heat for 4-5 minutes until they are golden brown and crispy on the outside. Drain on paper towels.
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7
Start the sauce: Heat 1 tablespoon of oil in a clean wok or large skillet over high heat until slightly smoking.
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8
Add the minced garlic, ginger, and green chilies. Sauté for 30 seconds until the garlic is fragrant but not burnt.
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9
Add the chopped onions and sauté for 1-2 minutes on high heat until they turn translucent but still retain a crunch.
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10
Lower the heat slightly and stir in the soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well for 30 seconds.
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11
Pour in 1/2 cup of water (or 1 cup if you prefer more gravy) and bring to a gentle simmer.
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12
Whisk the cornstarch slurry one last time and slowly pour it into the simmering sauce while stirring constantly. The sauce will begin to thicken and turn glossy.
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13
Once the sauce reaches your desired consistency, add the fried vegetable balls. Toss quickly to coat every ball in the glossy glaze.
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14
Turn off the heat immediately to prevent the balls from becoming soggy. Garnish generously with fresh spring onion greens.
💡 Chef's Tips
Squeeze the vegetables thoroughly to remove water, otherwise you'll need too much flour which makes the balls chewy rather than light. Always fry the balls on medium heat; high heat will brown the outside while leaving the inside raw. For an extra crunch, you can double-fry the balls: fry once until pale, then fry again on high heat for 1 minute just before adding to the sauce. Don't skip the celery if you have it! Finely chopped celery added with the garlic provides that authentic 'restaurant' aroma. If you prefer a 'Dry Manchurian' appetizer, use less water and more cornstarch slurry for a thick glaze.
🍽️ Serving Suggestions
Serve piping hot as an appetizer with toothpicks for easy snacking. Pair with classic Vegetable Fried Rice for a comforting, complete Indo-Chinese meal. Serve alongside Hakka Noodles for a 'Combo' plate experience. Accompanied by a side of spicy Schezwan chutney for those who love an extra kick. A cold glass of lemon soda or ginger ale balances the spicy, salty flavors perfectly.