Desi Manchurian couldn’t get easier or tastier! With Ching’s instant Manchurian masala, the gravy turns perfectly thick, glossy and full of street-style flavours. Just sauté your veggies, mix the masala with water, and watch it transform into a rich, spicy gravy in minutes. Add your Manchurian balls, give it a quick simmer and you’re done. It’s the ultimate shortcut to that dhaba-style Indo-Chinese taste we all love. Perfect for sudden cravings, busy days or a...
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Ingredients
For the Manchurian balls
cabbage250g
carrot1
string of spring onion1
salt1tsp
handful coriander1
ginger1in
garlic7clove
green chillies3
black pepper powder1tsp
corn flour starch1/2cup
oil for deep frying
For the gravy
- packets Ching's Manchurian masala mix2
water400mL- leftover squeezed water from vegetables
For garnish
- chopped coriander leaves
sesame seeds- spring onion
Nutrition (per serving)
Calories
32.6kcal (1.63%)
Protein
1.1g (2.26%)
Carbs
7.5g (2.71%)
Sugars
1.6g (3.26%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Quick Desi Manchurian Gravy
Prepare the Manchurian balls
- Step 1
Grate the cabbage and carrot, and chop the spring onion.
- Step 2
Add salt to the vegetables and mix well. Cover and let it rest for 10-15 minutes to release excess water.
- Step 3
Make a coarse paste of coriander, ginger, garlic, and green chillies.
- Step 4
Squeeze the rested vegetables to remove excess water and transfer them to a large bowl. Reserve the squeezed water for the gravy.
- Step 5
Add the coarse paste, black pepper powder, and salt to taste to the vegetables. Mix well. Add corn flour starch to the mixture and combine thoroughly.
- Step 6
Heat oil in a pan for deep frying. Shape the mixture into small or medium-sized balls and deep fry until golden brown. Set aside.
- Step 7
Deep fry from medium to low so that the manchurian balls are properly fried inside out. Keep aside.
Prepare the gravy
- Step 1
Mix Ching's Manchurian masala mix with the reserved squeezed water and additional water.
- Step 2
Bring the mixture to a boil and cook until it thickens.
- Step 3
Add the fried Manchurian balls and chopped spring onion to the gravy and cook for a minute.
Garnish and serve
- Step 1
Plate the Manchurian gravy, then garnish with chopped coriander leaves, sesame seeds, and spring onion. Serve hot with fried rice or noodles.
Nutrition (per serving)
Nutrition (per serving)
Calories
32.6kcal (1.63%)
Protein
1.1g (2.26%)
Carbs
7.5g (2.71%)
Sugars
1.6g (3.26%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use fresh vegetables for the best taste and texture.
Rest the manchurian balls mixture for 10 minutes so veggies release moisture naturally.
FAQS
Can I bake the Manchurian balls instead of deep frying?
Yes, you can bake them at 375°F (190°C) until golden brown, but the texture may differ slightly.
Can I make this recipe gluten-free?
Yes, replace the corn flour starch with a gluten-free alternative like rice flour.
How do I store leftover Manchurian?
Store the Manchurian balls and gravy separately in airtight containers in the refrigerator for up to 2 days. Reheat before serving.
Can I add other vegetables to the Manchurian balls?
Yes, you can add finely chopped or grated vegetables like capsicum, beans, or zucchini for added flavor and texture.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia