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My husband is OBSESSED with Indo-chinese food. Indo-Chinese cuisine is basically Chinese food thats been adapted to suit the taste buds of Indians. It’s spicy, sweet, sour, and nothing like curry. Vegetable manchurian takes a Chinese inspired sauce and pairs it with Indian-inspired vegetable koftas. Manchurian is purely made up by Indians and is really not THAT close to Chinese cuisine, but it is the most popular among Indians. If you’re a huge nerd like me then check out this CNN article that explains the cuisine’s history. This dish is great served as an entree or appetizer. It’s also super quick to whip up and very flavorful!
Vegetable Manchurian
- Yield: 12 Manchurian balls 1x
Ingredients
Scale
Manchurian
- 1 cup carrot, shredded
- 1 cup cabbage,shredded
- 1/2 red onion, shredded
- 1 serrano chile, shredded
- 3 tbsp all purpose flour
- 1 tbsp cornstarch
- 2 tsp sesame seeds
- 1/2 tsp cumin powder
- 1/2 tsp red chili powder
- salt + pepper to taste
Sauce
- 2 tbsp oil
- 1/2 onion, diced
- 3 garlic cloves,minced
- 1 inch ginger, minced
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- Sriracha, to taste
- 1 tbsp cornstarch
- 1 cup water
- salt + pepper to taste
- 2 scallions, sliced
- cilantro (optional)
Instructions
Manchurian
- In a large bowl, mix together the shredded carrot, cabbage, onion, and spices. Sprinkle in the all purpose flour and cornstarch and bring together. Add in additional flour if needed. You want to be able to roll the mixture into loose balls.
- Het oil in a large frying pan (I used my deep fryer) to 375 F. Roll the mixture into 1 inch loose balls and deep fry for 2-3 minutes. Remove and drain excess oil on paper towels.
Sauce
- Heat oil in a skillet on medium high heat. Add onion and sweat for 1 minute. Add in ginger and garlic and stir for another minute. Stir in ketchup, soy sauce, vinegar and Sriracha. Cook for another minute.
- Dissolve cornstarch into 1 cup of water. Add this to the skillet and stir well. Keep stirring until the sauce is nice, thick and glossy. Add salt and pepper to taste.
- Add the Manchurian balls to the sauce and toss to cover. Serve immediately while nice and hot! Garnish with scallions and cilantro.
Nutrition
- Serving Size: 2-3 servings
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6 Responses
Oh man, as soon as I saw Manchurian I knew I had to check this out. This looks so delicious! I wonder if you can bake these instead of frying them? Either way, I’ll definitely have to try this out!
I’ve never tried baking them! Give it try and let me know how it works!
Another great dish! I almost can feel its amazing smell! My husband also loves Indian cuisine. 🙂
thanks!
How did you get your veggies shredded like that and your balls so round? Mine ended up chunky and falling apart even using a grater. 🙁
I used a box grater. You might need to add additional cornflour to yours. When you roll it just be super gentle with it as well! Hope that helps 🙂
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