If there’s one Indo-Chinese dish that has stolen hearts across India, it’s Vegetable Manchurian — crispy veggie balls tossed in a flavorful, tangy sauce. Whether served dry as a starter or with gravy alongside fried rice or noodles, Manchurian is the perfect blend of crunch, spice, and saucy goodness.
The best part? You can easily make restaurant-style Manchurian at home with a few fresh ingredients and some smart cooking steps. Here’s a 7-step guide to cooking Manchurian — both dry and gravy style — with detailed instructions, pro tips, and variations to suit your taste.
Step 1: Gather Your Ingredients
Before you begin, organize everything you’ll need. Manchurian has two main parts — the vegetable balls and the sauce.
For the Veg Balls:
- 1 cup finely chopped cabbage
- ½ cup finely chopped carrots
- ¼ cup finely chopped capsicum (bell pepper)
- 2 tablespoons finely chopped spring onions
- 1–2 green chilies (optional, finely chopped)
- 2 tablespoons corn flour
- 2 tablespoons all-purpose flour (maida)
- Salt and pepper to taste
- Oil for deep frying
For the Sauce (Dry or Gravy):
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1–2 green chilies, slit
- 2 tablespoons finely chopped spring onions (white part for cooking, green part for garnish)
- 1 small onion, finely chopped
- ½ capsicum, finely chopped
Sauces & Seasonings:
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- ½ teaspoon black pepper powder
- 1 teaspoon corn flour mixed with ½ cup water (for gravy style)
- Salt to taste
Tip: For the best results, chop all vegetables finely using a food processor or by hand. Uniform pieces help bind the balls evenly and cook perfectly.
Step 2: Make the Vegetable Manchurian Balls
This is the foundation of your dish. The balls should be firm enough to hold shape but soft inside.
- In a large bowl, combine cabbage, carrot, capsicum, spring onions, and green chilies.
- Add salt and mix well. Let it sit for 5 minutes — the salt will release water from the veggies.
- Now, add all-purpose flour and corn flour. Mix until the vegetables come together in a sticky dough.
- If the mixture is too wet, add a bit more flour.
- If it’s too dry, sprinkle a little water.
- Shape the mixture into small, even-sized balls (about the size of a lime).
Pro Tip: Avoid adding too much flour — it can make the balls dense and hard. The goal is to let the veggies shine while keeping them crisp and light.
Step 3: Fry the Manchurian Balls
Frying gives the Manchurian balls their signature crispness — the perfect contrast to the tangy sauce.
- Heat enough oil in a deep frying pan over medium heat.
- Drop a small piece of the mixture to test — if it rises slowly to the top, the oil is ready.
- Gently slide in a few balls at a time (don’t overcrowd the pan).
- Fry until they turn golden brown and crisp on all sides.
- Remove and drain on paper towels.
Air fryer option: Brush the balls lightly with oil and air fry at 180°C (350°F) for 12–15 minutes, flipping halfway for an even golden color.
Pro Tip: Keep the heat medium. High heat can brown the outside too quickly while leaving the inside raw.
Step 4: Prepare the Base Sauce
Now it’s time to build those bold Indo-Chinese flavors — spicy, garlicky, and umami-rich.
- Heat 2 tablespoons of oil in a wok or large pan.
- Add chopped garlic, ginger, and green chilies. Stir-fry for 30 seconds on high flame until fragrant.
- Add onions and white parts of spring onions, and sauté for another minute.
- Toss in capsicum and stir-fry for 2–3 minutes until slightly tender but still crunchy.
For authentic taste: Always cook on high flame while stirring continuously — it brings out that signature smoky wok flavor!
Step 5: Add the Sauces and Seasoning
This is where the dish comes alive with flavors.
- Add:
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- Salt and black pepper to taste
- Mix everything well and sauté for a minute until the sauces coat the veggies.
For Dry Manchurian:
Skip adding water or cornflour slurry. Toss the fried Manchurian balls directly in this sauce, mix well, and serve immediately.
For Gravy Manchurian:
Add 1 cup of water or vegetable broth, and bring it to a gentle boil. Then pour in the cornflour slurry (1 tsp cornflour mixed with ½ cup water) while stirring continuously. Cook for 2–3 minutes until the gravy thickens.
Step 6: Combine the Manchurian Balls and Sauce
Once your sauce is ready (dry or gravy), it’s time to bring everything together.
- Add the fried Manchurian balls to the wok.
- Toss gently to coat them evenly with the sauce.
- Cook for 2–3 minutes so the flavors infuse into the balls.
- Add chopped spring onion greens on top for freshness and color.
If you’re making gravy Manchurian, let the balls simmer briefly in the sauce — this helps them absorb flavor without turning soggy.
Step 7: Garnish and Serve
Your homemade Vegetable Manchurian is ready to serve!
- For Dry Manchurian: Serve it as an appetizer or snack with toothpicks or small plates. Sprinkle spring onion greens on top and serve with a side of Schezwan sauce or chili vinegar.
- For Gravy Manchurian: Serve hot with Veg Fried Rice, Hakka Noodles, or Steamed Rice. The thick, flavorful sauce complements the noodles and rice perfectly.
Optional Garnish: Add sesame seeds, chili flakes, or a few drops of toasted sesame oil for a more aromatic touch.
Tips for Perfect Manchurian Every Time
- Chop veggies finely: Large chunks make the balls fall apart. Fine chopping ensures smooth binding.
- Right consistency: The mixture should hold shape — not too dry or sticky.
- Control moisture: Salt draws water from vegetables, so add it just before shaping the balls.
- Use high flame for stir-fry: It keeps veggies crisp and gives that signature smoky wok aroma.
- Don’t overcook gravy: Once thickened, remove from heat — overcooking can make it too sticky.
- Serve immediately: Manchurian tastes best when served fresh and hot, especially the dry version.
- Adjust sauces: You can customize the flavor — add more chili sauce for spice, ketchup for sweetness, or soy sauce for saltiness.
Serving Ideas
- Dry Manchurian:
Perfect as a party starter or snack. Serve with toothpicks or skewers. You can also stuff it into wraps, sandwiches, or rolls for a fusion twist. - Gravy Manchurian:
A comforting main course. Pair it with Veg Fried Rice, Schezwan Rice, or Hakka Noodles for a complete Indo-Chinese feast.
Variations to Try
- Paneer Manchurian: Replace veggies with grated paneer for a rich, creamy version.
- Gobi Manchurian: Use cauliflower florets instead of mixed veggies for a crispy, restaurant-style favorite.
- Tofu Manchurian: A vegan-friendly version using firm tofu cubes.
- Chicken Manchurian (non-veg): Replace vegetable balls with minced chicken balls — same sauce, different texture.
Final Thoughts
Making Vegetable Manchurian at home is easier than you might think — and infinitely more rewarding than takeout. With this 7-step guide, you can master both Dry and Gravy-style Manchurian, adjusting spice, texture, and flavor to your liking.
The magic lies in the balance — crisp veggie balls, bold sauces, and that irresistible Indo-Chinese aroma that fills your kitchen.
Whether you’re hosting guests, planning a cozy dinner, or craving a street-style snack, this dish fits every occasion. So grab your wok, toss in those veggies, and treat yourself to the ultimate homemade Manchurian delight — dry, saucy, or both!