Veg Manchurian Recipe

Prepare and drain vegetables

Place shredded cabbage and grated carrot into a large bowl. Add a pinch of salt and toss. Let sit 5 minutes to draw out moisture. After 5 minutes, squeeze the vegetables firmly in a clean kitchen towel or between your hands to remove excess water. Transfer squeezed vegetables to a bowl.

Combine ingredients

To the squeezed vegetables add chopped bell pepper, chopped onion, spring onion greens, minced garlic, minced ginger, chopped green chili (if using), soy sauce, black pepper and 1 tsp salt. Mix well.

Bind the mixture

Add the all-purpose flour and cornstarch to the vegetable mixture and combine until the mixture holds together when pressed. If mixture is too wet, add up to 1–2 tablespoons more flour; if too dry, wet hands slightly or add a tablespoon of water. Let the mixture rest 3–4 minutes so the flours hydrate.

Form balls

With slightly oiled or damp hands, shape the mixture into small balls about 1 to 1.25 inches (2.5–3 cm) diameter. This recipe should yield about 16–20 balls depending on size.

Shallow-fry until golden

Heat 4 tablespoons oil in a nonstick or heavy skillet over medium heat. Add the balls in a single layer without crowding. Shallow-fry 3–4 minutes per side, turning gently so all sides are golden brown and crisp. Remove to a plate lined with paper towel to drain. Alternatively, you can deep-fry at 350°F / 175°C for 3–4 minutes until crisp.

Prepare sauce base

In a small bowl whisk together soy sauce, tomato ketchup, chili sauce, vinegar and 3/4 cup water (or vegetable stock). Set aside.

Saute aromatics and vegetables

Heat 1 tablespoon oil in a wide skillet or wok over medium-high heat. Add minced garlic and ginger and saute 20–30 seconds until fragrant but not browned. Add sliced spring onion whites and diced green bell pepper; stir-fry 1–2 minutes until bell pepper is slightly tender but still crisp.

Add sauces and simmer

Pour the prepared sauce mixture into the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook 1–2 minutes to allow flavors to meld.

Thicken the sauce

Mix 1 teaspoon cornstarch with 2 tablespoons cold water to form a smooth slurry. Stir the slurry into the simmering sauce in a steady stream while stirring. The sauce will thicken within 30–60 seconds to a glossy coating. If it's too thick, add 1–2 tablespoons water; if too thin, mix another 1/2 tsp cornstarch with 1 tbsp cold water and add.

Coat the Manchurian balls

Carefully add the fried Manchurian balls to the skillet and toss gently to coat them evenly with the sauce. Cook together for 1 minute to heat the balls through and let them absorb some sauce. Be gentle to avoid breaking the balls.

Finish and garnish

Turn off heat. Stir in sliced spring onion greens and 1/2 teaspoon sesame oil (if using) for aroma. Taste and adjust seasoning (salt, soy or chili) as needed. Serve immediately so the balls remain crisp-tender.