Vegetable Manchurian

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

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

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  • 2 cups - grated cabbage
  • 2 cups - grated carrots
  • 1 - chopped spring onion
  • 2 - chopped green chillies
  • 3 to 4 - crushed garlic flakes
  • 2 tbsp - corn starch or flour
  • 1 tbsp - soya sauce
  • 1 tsp - pepper powder
  • A pinch of ajinomoto
  • Oil for deep frying
  • 1 tsp - sugar
  • Salt to taste
  • 2 tbsp - oil

How to Make Vegetable Manchurian

  • Mix grated cabbage and carrots, squeeze the water out from them.
  • Now, in a bowl take the squeezed cabbage and carrots and mix 1 tbsp corn starch.
  • Add a few chopped chillies and a little salt to it.
  • Make small balls (like koftas) of the mixture.
  • Heat the oil in a kadai or wok and deep-fry the balls till golden brown. Drain and keep aside.
  • Now in a separate pan, heat 2 tbsp oil.
  • Sautee garlic, green chillies and spring onions.
  • Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
  • Mix 1 tbsp corn flour with half of a cup of cold water and stir into it.
  • Gently add the fried balls to the gravy.
  • Cook the vegetable Manchurian for 3-4 mins and serve hot garnished with chopped coriander.