Veg pakoda manchurian

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • For pakodas:
  • 2 cups - besan
  • 1 - small onion, chopped finely
  • 2 - green chillies, chopped finely
  • Fresh dhania leaves, finely chopped
  • A pinch of cooking soda
  • Salt, to taste
  • Water to mix
  • Oil, for deep frying
  • For Manchurian Sauce:
  • 1 - large onion, chopped finely
  • 1 tbsp - oil
  • 2 - green chillies, chopped finely
  • 2 tbsp - ginger-garlic paste
  • 2 to 3 tbsp - tomato ketchup
  • 1 tsp - chilli sauce (increase for more spice)
  • 1 tsp - soy sauce
  • A few drops of vinegar
  • Spring onion, for garnishing

How to Make Veg pakoda manchurian

  • Pakodas:
  • Mix all the ingredients for pakoda. Mix enough water so that batter is medium consistency (not too thin and not too thick).
  • Heat oil in a kadai.
  • Drop in the besan mixture the size of a small ball. Put few at a time. Turn the pakodas after a couple mins.
  • Half fry the pakodas, until it's cooked inside. Do not fry till golden brown.
  • Remove, drain and cool. Then break the pakodas into smaller pieces and deep-fry them again until crisp and gold brown.
  • For the manchurian:
  • Heat oil in a pan, add the chopped onions and fry till they start to turn golden.
  • Add the ginger garlic and green chilli. Stir fry for couple of mins until the raw smell from ginger garlic is gone.
  • In a bowl, mix all the sauces: tomato ketchup, chilli sauce, soy sauce, vinegar.
  • Add the pakodas to the onion, put in the sauces and mix well till the mixture is well coated.
  • Sprinkle a little water and cover and cook for 4-5 mins. Keep stirring in between.
  • Serve hot garnished with spring onion. Enjoy with hot rotis.