Introduction
If you are someone who enjoying Indo-Chinese food, you have probably wondered at some point, “Manchurian kaise banate he?” (How to make Manchurian?) This is a popular fast food dish has become a staple in Indian street food, restaurants, and even home kitchens. Whether it is veg Manchurian, Gobi Manchurian, or chicken Manchurian, it is a spicy, tangy flavor makes it a crowd favorite. In this blog, you’ll learn a step-by-step method to make restaurant-style Manchurian at home.
About Manchurian
This is a Manchurian recipe is the gravy variation and is the most preferred choice of fast food dish, when you want to have something saucy, sweet, spicy and tangy with a basic Veg Fried Rice, Schezwan Fried Rice or even just the good oil’ steamed rice. So, this is Veg Manchurian Gravy basically has a spicy and sweet umami sauce, in which fried mixed vegetable balls are dunked. The sauce has a mix of eclectic flavors like sweet, savory, spicy and sour. This particular recipe is also vegan.
Types of Manchurian
Before we dive into the recipe, let’s look at the different types of Manchurian that people love:
Veg Manchurian
Make using finely chopped fresh vegetables like cabbage, carrot, onion, capsicum, etc. It is a the most popular variety and is available in both dry and gravy versions.
Gobi Manchurian
Preparing with cauliflower florets, this version is a crispier and is often served as a starter.
Chicken Manchurian
For non-vegetarians, chicken Manchurian is a delicious option. Boneless chicken is marinated, fried, and tossed in flavorful sauces.
Dry vs Gravy Manchurian
Dry Manchurian: Served as an appetizer or starter.
Gravy Manchurian: Served with fried rice or noodles as a main course.
Ingredients Required
Here’s a complete tips list of ingredients to make veg Manchurian at home.
For Manchurian Balls:
1 cup grated cabbage
½ cup grated carrot
¼ cup chopped capsicum
2 tbsp chopped spring onions
1 tsp ginger-garlic paste
Salt – as per taste
½ tsp black pepper powder
2 tbsp corn flour
2 tbsp all-purpose flour (maida)
Oil – for deep frying
For Manchurian Sauce:
2 tbsp oil
1 tbsp chopped garlic
1 tsp chopped ginger
2 chopped green chilies
¼ cup chopped onion
¼ cup chopped capsicum
1 tbsp soy sauce
2 tbsp tomato ketchup
1 tsp chili sauce
1 tsp vinegar
Salt and pepper – as per taste
1 tbsp corn flour mixed in 3 tbsp water (for thickening)
½ cup water (for gravy version)
Chopped spring onions – for garnish
Manchurian Kaise Banate He – Step-by-Step Recipe
Prepare the Veggie Balls
In a large mixing bowl, add grated cabbage, carrot, capsicum, and chopped spring onions. Add salt, pepper, corn flour, and maida. Mix well to form a thick mixture. Form small round balls using your hands. If the mixture feels too wet, add a little more flour.
Fry the Balls
Heat oil in a deep pan on medium flame. Once hot, gently drop the balls and deep fry them until golden brown. Remove on a tissue paper to soak excess oil.
Make the Sauce
In another pan or wok, heat 2 tablespoons of oil. Add chopped garlic, ginger, and green chilies. Sauté for 30 seconds. Add chopped onions and capsicum. Stir-fry for 1-2 minutes. Now add soy sauce, tomato ketchup, chili sauce, vinegar, salt, and pepper. Mix well.
Thicken the Sauce
Add the corn flour slurry (corn flour mixed with water) to the sauce. Stir continuously to avoid lumps. Let it simmer until the sauce thickens. If you are making gravy Manchurian, add more water to adjust consistency.
Mix and Serve
Add the fried balls to the prepared sauce and toss them gently so they are well coated. Garnish with chopped spring onions. Your homemade veg Manchurian is a ready to serve!
Tips to Make Perfect Manchurian
Always squeeze out excess water from grated vegetables to help the balls bind better.
For crispier balls, double fry them.
Use freshly chopped garlic and ginger for a more authentic flavor.
Adjust the quantity of sauces as per your taste preference.
Use high flame while stir-frying to get that “wok-tossed” restaurant feel.
What to Serve with Manchurian?
Manchurian tastes best when paired with other Indo-Chinese dishes. Here are some great combinations:
Fried Rice – A classic pairing that never fails.
Hakka Noodles – Spicy noodles with Manchurian make a complete meal.
Schezwan Rice – For those who love spicy food.
Hot and Sour Soup – Great as a starter before Manchurian.
Conclusion
Now that you know “Manchurian Kaise Banate He”, it is a time to try this easy and delicious recipe in your kitchen. Whether you prefer dry or gravy version, making Manchurian at home is a healthy, customizable, and super satisfying. With simple ingredients and a bit of patience, you can recreate the magic of your favorite Indo-Chinese fast food dish right at home. So what are you waiting for? Put on your apron and start cooking!