A plate of crisp vegetable balls glazed in a tangy, garlicky sauce is one of the fastest ways to satisfy an Indo-Chinese craving at home. I am going to show you the fuss-free a nd very simple method that delivers restaurant-style flavours that can satisfy your midnight cravings of having something spicy and tangy at your home only. Check out the recipe now.
Check out other recipes:
Dry Veg Manchurian Recipe
A plate of crisp vegetable balls glazed in a tangy, garlicky sauce is one of the fastest ways to satisfy an Indo-Chinese craving at home. Follow the streamlined steps below, and you’ll have street-style dry Manchurian on the table in about 30 minutes—no fancy gadgets, no complicated prep.
Ingredients List
For Manchurian Balls:
- shredded cabbage
- carrot
- chopped capsicum
- chopped spring onions
- ginger-garlic paste
- all-purpose flour
- cornflour
- salt
- black pepper powder
- Oil
For Manchurian Sauce:
- oil
- finely chopped garlic
- finely chopped ginger
- chopped green chilli
- diced onion
- diced capsicum
- soy sauce
- tomato ketchup
- red chilli sauce
- vinegar
- water
- Cornflour mixed with water
- Pinch of sugar
- Salt
- chopped spring onion greens (for garnish)
Super-Simple Steps
- Mix 1 cup finely shredded cabbage, ½ cup grated carrot, 1 TSP minced spring-onion greens, 1 tsp ginger-garlic paste, ½ tsp salt, and ¼ tsp pepper in a bowl.
- Sprinkle in 2 TSP cornflour and 2 TSP all-purpose flour; squeeze everything together to form a loose, slightly sticky dough.
- Shape walnut-sized balls, put oil in a deep vessel on a slow flame and deep-fry on medium heat until evenly golden and crisp, about 4 minutes per batch. Take them on tissue paper so it will absorb all the excessive oil.
- In a hot wok, add 2 TSP oil, 1 TSP each chopped garlic and ginger, 1 finely chopped green chilli, and 2 TSP diced onion; stir-fry 30 seconds.
- Add ¼ cup diced capsicum, 1 TSP soy sauce, 1 TSP ketchup, 1 tsp red chilli sauce, 1 tsp vinegar, and a pinch of sugar; cook 1 minute.
- Pour in ¼ cup water plus a slurry of 1 tsp cornflour mixed with 1 TSP water; simmer until the sauce thickly coats the spoon (40–50 seconds).
- Toss in the fried balls; stir just until glossy and well-coated, then shower with chopped spring-onion greens and serve sizzling hot.
FAQs
Can I air-fry instead of deep-fry?
Yes—spray the shaped balls with oil and air-fry at 200 °C for 7–10 minutes, turning halfway.
How do I keep the balls crisp?
Fry on medium heat so the inside cooks through without absorbing excess oil; add them to the sauce only at the last minute.
Dry vs. gravy Manchurian—what’s the difference?
Dry uses just enough sauce to coat the balls, while gravy versions add extra stock to create a pourable curry.
Can I make it gluten-free?
Swap the all-purpose flour for oat or other gluten-free flour; the recipe works the same.
Storage and reheating tips?
Refrigerate leftovers up to 24 hours; reheat in an air-fryer or hot oven for 5 minutes to regain crispness, then toss in a teaspoon of freshly warmed sauce.
