Manchurian recipe simple and delicious

 Here's a simple and delicious Vegetable Manchurian recipe — an Indo-Chinese classic. You can make it dry (as an appetizer) or with gravy (as a main dish). This version includes both styles.

🥦 Vegetable Manchurian (Dry & Gravy)

🔸 Ingredients:

For Manchurian Balls:

1 cup cabbage (finely shredded)

½ cup carrot (grated)

¼ cup capsicum/bell pepper (finely chopped)

2 tbsp spring onion (finely chopped)

1–2 green chilies (finely chopped)

1-inch ginger (grated)

2–3 garlic cloves (minced)

¼ cup all-purpose flour (maida)

2 tbsp cornflour

Salt & pepper to taste

Oil for frying

For Manchurian Sauce:

1 tbsp oil

1 tbsp garlic (finely chopped)

1 tsp ginger (finely chopped)

2–3 green chilies (sliced)

¼ cup spring onion 

1 small onion (finely chopped)

¼ cup capsicum (chopped)

1 tbsp soy sauce

1 tbsp red chili sauce

1 tbsp tomato ketchup

1 tsp vinegar

1 tsp cornflour mixed in ¼ cup water (only for gravy version)

Salt & pepper to taste

¼ cup water (for gravy version)

Spring onion greens (for garnish)

🔹 Instructions:

Step 1: Make the Manchurian Balls

1. Mix all chopped vegetables in a bowl.

2. Add flour, cornflour, salt, and pepper. Mix well. If too dry, let it sit for 10 mins to release moisture.

3. Form small balls (do not add water).

4. Deep or shallow fry on medium flame until golden brown. Drain on paper towels.

Step 2: Prepare the Sauce

For Dry Manchurian:

1. Heat 1 tbsp oil in a pan or wok.

2. Add garlic, ginger, green chilies. Sauté for 30 secs.

3. Add onion, capsicum, and spring onion whites. Sauté for 2–3 minutes.

4. Add soy sauce, chili sauce, ketchup, and vinegar. Mix well.

5. Add fried Manchurian balls. Toss to coat well.

6. Garnish with spring onion greens. Serve hot.

For Gravy Manchurian:

1. Follow steps 1–4 above.

2. Add ¼ cup water and bring to a boil.

3. Stir in cornflour slurry. Simmer until sauce thickens slightly.

4. Add Manchurian balls and coat well in sauce.

5. Garnish wit

h spring onions. Serve with fried rice or noodles.