Vegetable Manchurian-Restaurant style

Name: Vegetable Manchurian-Restaurant style
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Indo-Chinese
Ingredients: 2 cups Cabbage (finely chopped); 0.5 cup Carrot (finely chopped); 0.33 cup Capsicum (finely chopped); 1 tsp Ginger (finely chopped); 1 tsp Garlic (finely chopped); 3 tbsp All-Purpose Flour; 3 tbsp Cornflour; 0.5 tsp Black pepper powder; 0.5 tsp Salt; Oil (for frying); 3 tbsp Tomato Sauce; 1 tbsp Chilli Sauce; 1 tbsp Soy Sauce; 1 tsp Vinegar; 1 tbsp Cornflour; 3 tbsp Water; 2 tbsp Oil; 1 tbsp Garlic (finely chopped); 0.25 cup Onion (finely chopped); 0.25 cup Capsicum (finely chopped); 1 tsp Green Chillies (finely chopped); 1 cup Water; 0.5 tsp White pepper powder (optional); 0.5 tsp Salt (to taste); 1 tsp Sugar; 2 tbsp Spring onions (chopped, for garnish)

Flavorful Vegetable Manchurian – Make Restaurant-Style Indo-Chinese at Home!

If you're a fan of Indo-Chinese food, Vegetable Manchurian is a must-try! This dish features vegetable balls made from finely chopped cabbage, carrots, and capsicum, tossed in a spicy, tangy, and slightly sweet Manchurian sauce. Whether served as an appetizer or paired with fried rice or noodles, it’s a crowd-pleaser that never disappoints.

I’ve always loved restaurant-style Vegetable Manchurian, but making it at home lets you control the...

Cabbage (finely chopped)

Carrot (finely chopped)

Capsicum (finely chopped)

Ginger (finely chopped)

Garlic (finely chopped)

Onion (finely chopped)

Capsicum (finely chopped)

Green Chillies (finely chopped)

White pepper powder (optional)

Spring onions (chopped, for garnish)

Calories

95.0kcal (4.75%)

Protein

2.4g (4.76%)

Step 1

In a mixing bowl, combine cabbage, carrot, capsicum, ginger, and garlic.

Step 2

Add all-purpose flour, cornflour, black pepper, and salt. Mix well, adding a little water if needed to form a dough-like mixture.

Step 3

Grease your palms with oil and shape the mixture into small balls, pressing firmly to bind.

Step 4

Heat oil in a deep pan over medium heat and fry the balls until golden brown. Remove and place on a paper towel.

Step 1

In a bowl, mix tomato sauce, chilli sauce, soy sauce, and vinegar. Stir well and set aside.

Step 1

In a small bowl, mix cornflour with water. Set aside.

Step 1

Heat oil in a pan over medium-high heat.

Step 2

Add garlic and sauté for a minute until aromatic.

Step 3

Add onions and sauté until translucent.

Step 4

Stir in capsicum and green chillies, stir-frying for 1-2 minutes until slightly softened but still crisp.

Step 5

Add the prepared sauce and mix well.

Step 6

Pour in water, white pepper (if using), salt, and sugar. Bring to a boil.

Step 7

Slowly add the slurry while stirring continuously to prevent lumps.

Step 8

Cook for 1-2 minutes until the sauce thickens and turns glossy.

Step 9

Add the fried vegetable balls and toss gently to coat them evenly. Simmer for a few minutes to allow flavours to blend.

Step 10

Garnish with chopped spring onions.