Perfect Indo-Chinese comfort food — crispy, saucy, and ready in minutes!
Craving that irresistible restaurant-style Manchurian but short on time? You’re in luck! This quick and tasty Manchurian recipe brings the bold flavors of Indo-Chinese cuisine straight to your kitchen — no fancy ingredients or long prep required.
Whether you love veg Manchurian, chicken Manchurian, or a street-style spicy version, this easy recipe gives you crisp golden balls coated in a tangy, garlicky sauce that’s pure flavor heaven. 🍽️
Let’s dive in and make the best Manchurian recipe for busy days!
🥢 What Is Manchurian?
Manchurian is a beloved Indo-Chinese dish that combines deep-fried vegetable or meat balls with a savory-sweet sauce made from soy sauce, garlic, ginger, and chili.
You can serve it:
Dry-style as an appetizer 🍘
With gravy as a main dish with fried rice or noodles 🍚
It’s spicy, tangy, crunchy, and absolutely addictive — no wonder it’s a favorite at Indian-Chinese restaurants!
🍽️ Ingredients You’ll Need
Here’s everything you’ll need to make Veg Manchurian (serves 3–4):
For the Manchurian Balls:
1 cup finely grated cabbage 🥬
½ cup grated carrot 🥕
¼ cup finely chopped capsicum (bell pepper)
2 tablespoons all-purpose flour (maida)
2 tablespoons cornflour (cornstarch)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon soy sauce
Oil for deep frying
For the Manchurian Sauce:
2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 green chili, chopped
¼ cup finely chopped spring onions (white part for cooking, green part for garnish)
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chili sauce (adjust to spice level)
1 teaspoon vinegar
1 tablespoon cornflour mixed with ¼ cup water (for thickening)
1 cup water or vegetable stock
Salt and pepper to taste
🧂 Optional: Add a teaspoon of sugar to balance the tangy flavors.
👩🍳 Step-by-Step Instructions
Step 1: Make the Veg Balls
In a mixing bowl, combine cabbage, carrot, and capsicum.
Add flour, cornflour, salt, pepper, and soy sauce. Mix well until the mixture holds together. (If it’s too dry, add a spoon of water.)
Shape into small balls (about 1 inch each).
💡 Pro Tip: Keep the balls compact — they’ll fry evenly and stay crispy.
Step 2: Fry Until Golden
Heat oil in a deep pan over medium flame. Fry the balls in batches until golden brown and crisp.
Remove with a slotted spoon and drain on paper towels. Set aside.
Step 3: Prepare the Manchurian Sauce
In a wok or pan, heat 2 tablespoons oil.
Add garlic, ginger, and green chili — sauté for 30 seconds until aromatic.
Add spring onion whites, then stir in soy sauce, chili sauce, ketchup, and vinegar.
Pour in water or stock and bring to a gentle boil.
Stir in the cornflour slurry to thicken the sauce.
Taste and adjust salt, spice, or sweetness as desired.
🍜 Quick Hack: For dry Manchurian, add only 2–3 tablespoons water and skip the cornflour slurry.
Step 4: Combine & Toss
Add the fried Manchurian balls into the hot sauce.
Toss gently until the sauce coats each ball evenly.
Garnish with spring onion greens and serve hot! 🌿
🍚 Serving Suggestions
This quick & tasty Manchurian recipe goes perfectly with:
Fried rice (veg or egg)
Hakka noodles
Plain steamed rice
As a party appetizer with toothpicks and chili dip
🥢 Pro Tip: Serve immediately for the best texture — crispy outside, saucy inside!
🌶️ Customization Ideas
🥦 Veg Manchurian Variations:
Add chopped mushrooms, cauliflower, or beans to the veg mixture.
Replace flour with rice flour for extra crunch.
🍗 Chicken Manchurian:
Substitute grated veggies with minced chicken.
Follow the same method — fry the chicken balls until golden, then toss in sauce.
🍤 Paneer Manchurian:
Cube paneer, lightly coat with cornflour, and fry until golden before adding to sauce.
🍅 Gravy-Style Manchurian:
Double the sauce ingredients and add more stock for a rich, pourable gravy.
🧂 Tips for Perfect Manchurian Every Time
✅ Drain veggies well: Too much moisture makes soggy balls.
✅ Don’t over-fry: Cook on medium heat for golden crispness without burning.
✅ Sauce consistency: Keep it glossy and just thick enough to cling.
✅ Serve fresh: The magic fades if the balls sit too long in sauce!
🥄 Quick 10-Minute Shortcut
If you’re really pressed for time:
Use frozen veggie meatballs or pre-fried pakoras.
Make just the sauce, toss in the ready-made balls, and serve hot!
You’ll get the same tangy, satisfying flavor in a fraction of the time.
🧊 Storage & Reheating
Store: Keep leftover Manchurian (sauce and balls separate) in airtight containers in the fridge for up to 2 days.
Reheat: Warm the sauce in a pan, add a splash of water, then toss in the balls before serving.
🌸 Conclusion: Flavor in Every Bite
And there you have it — a quick & tasty Manchurian recipe that fits right into your busy day! Whether you’re cooking for your family or satisfying late-night cravings, this Indo-Chinese favorite guarantees bold flavor, rich texture, and pure comfort in every bite.
Serve it hot, enjoy it fresh, and watch everyone go back for seconds. Because when crispy meets saucy — Manchurian magic happens! 🍜✨
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