Tuesday, June 26, 2012

Vegetable Manchurian | Indo Chinese Kitchen

Our city is cosmopolitan in character and this is reflected the wide food choices available in restaurants here. Thai, Vietnamese, Malaysian, Indian, Caribbean, Peruvian, Afghan, Lebanese, Fusion, Korean, Vegan, Deli, French Bakeries, you name it and its available. But did you notice I left out Chinese cuisine. This is because this is possibly the one city in country that does not have a single Chinese restaurant with good food. Not even a a cheap and cheerful variety. This has become so obvious that people actually discuss it and not many send out for Chinese take-out, a staple of many other cities!

I rarely make Chinese food at home but off late I have been craving some! Really craving!! But just don't have the heart to eat out as one is always left disappointed. Finally I decided to make some at home, not just Chinese, but nice and spicy Indo Chinese, a rather unique variety of of Chinese cuisine developed to suit the Indian palate! Weird what?? Well, no matter, its tasty, its nutritious, and it satisfies that craving. And oh, for the naysayers, there is no garam masala in it! What more can you ask for?

1/2 cup red cabbage, shredded
1/3 cup carrots, grated
1/3 cup green peppers, chopped fine
1/2 cup potato, grated
1 tbsp green chilies, minced
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp light soy sauce
1/2 tsp black pepper 
2 tbsp oat flour
2 tbsp All Purpose flour
2 tbsp cornflour
Oil for frying

For the Sauce:
1/2 cup spring onions, chopped
1/4 cup white onions, chopped fine
11/2 tbsp garlic, chopped fine
1 tbsp ginger, chopped fine
1 green chili, chopped fine
1 tbsp chili sauce
1 tbsp tomato sauce/ ketchup
1 tbsp soy sauce
1-2 tsp vinegar
1/2 tsp black pepper
Salt to taste
1 tsp brown sugar
1 tbsp toasted sesame oil
1 tbsp cornflour
Finely chopped cilantro, as needed

  1. To make the vegetable manchurian balls, place all the chopped and shredded vegetables in a bowl.
  2. Add the seasonings and the flours. Bring all the ingredients together. Knead well.
  3.  ake a couple of tablespoons of the mix in the palm of your hand, and roll into a ball.
  4. Repeat for the entire mix.
  5. Heat oil in a wok, and fry the balls on a medium high heat until they are cooked and evenly browned.
  6. Remove, and allow the excess oil to drain out by placing them on some kitchen towels.
  7. To make the sauce: pour the sesame oil into a saucepan.
  8. Add the ginger, garlic, and then the onions. Fry on a medium heat till the onions become transparent.
  9. Now add the green chili and reduce the heat.
  10. Mix the cornflour in a quarter cup of water. Set aside. 
  11. In a separate bowl, mix together, the chili sauce, ketchup, soy sauce, vinegar, black pepper, and brown sugar. Add two cups of water to this mix.
  12. Pour into the saucepan. Stir well to mix with the ginger garlic mix. Bring to a boil.
  13. Now add the cornflour water into the saucepan. Stir continuously till the sauce begin to turn translucent and thicken.
  14. Reduce heat and continue cooking for 5 minutes. Adjust seasoning and chilies to taste.
  15. Add the vegetable manchurian balls. Turn off the heat. Cover and allow the dish to sit on the stove for 10 minutes.
  16. Serve hot with rice or noodles.
Good to Know
  • Soy sauce is very salty so I found that there was no need to add extra salt to the vegetable mixture for the vegetable manchurian balls.
  • I did not put any salt in the sauce either as all the sauces that were added to it already had salt. Alter as needed.
  • You can add a quarter teaspoon of red chili powder to the sauce if you like it really hot.
  • Alternatively adjust the chili as per taste.
Vegan Recipe

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  1. Looks super delicious. I love Indo-Chinese version.

  2. Wat a fantastic,super delicious and mouthwatering manchurian.

  3. this exactly look like restaurant.. lovely color of sauce.

  4. Nice pics! :) Would you like to send this to "Let's Party - Fusion Food" Event ongoing in my space till July 14th? Thanks!


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