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Veg Manchurian Gravy

  • Veg Manchurian Gravy

    The vegetarian gravy Manchurian is a deep-fried mix vegetable balls poured into a sweet-sour and spicy sauce. This gravy Manchurian is very tasty to eat with plain rice, fried rice, steamed  rice and even chapati or roti. Delicious vegetarian  Manchurian recipe with a sweet-sour and spicy gravy from the Indian Chinese cuisine divided in to 2 steps.

      • Meal Type :
      • Vegetarian


    veg manchurian gravy Ingredients

    Ingredients of veg manchurian gravy

    Vegetarian Balls

    Carrot Finely Grated1/2 CupCabbage Finely Grated1/2 Cup
    Capsicum Finely Chopped1/4 CupGreen Onion1/4 Cup
    Black Pepper Powder1/2 TeaspoonRefined Flour (Maida)2 Tablespoon
    Corn Flour2 TablespoonSalt1/2 Teaspoon or As Per Taste
    Red Chilli PowderA Pinch or As Per TasteChaat Masala1/2 Teaspoon
    Ghee or OilAs Required for Deep Frying  

    For Gravy

    Corn Flour1 TablespoonGhee or Oil2 Tablespoon
    Onion or Green Onion(White Chunk) Finely Chopped1/4 CupGinger Finely Chopped1 Tablespoon
    Garlic Finely Chopped1 TablespoonGreen Chillies Finely Chopped2
    Celery1 TablespoonSoy Sauce1/2 Tablespoon
    Tomato Ketchup1 TablespoonRed Chilli Sauce2 - 3 Tablespoon
    White Vinegar1 TeaspoonWater1 1/4 Cup
    Black Pepper Powder1/2 TeaspoonSalt1/2 Teaspoon or As Per Taste
    Sugar1/4 Teaspoon or As Per TasteChaat Masala1/2 Teaspoon
    Coriander LeavesFor Garnish  

    Making Vegetarian Balls

    In a large bowl mix all veggies (finely grated carrots, cabbage, capsicum, green onions) and dry ingredients black pepper powder, corn flour, salt, red chilli powder and chaat masala.

    Mix and knead them well so that the vegetables release water and you will get the dough. Add some ghee and mix well. Do not add extra water as water from the veggies is sufficient to form balls. If you find it difficult to make balls, then add some water and mix well.

    Make small balls with this veggie mixture and keep aside.

    Heat the ghee for frying the balls in a pan on medium heat. When the ghee gets hot enough to fry, fry 4 - 5 balls until the balls turns crispy and golden brown.

    When fried, take the balls out of the ghee and keep them on a paper napkin for some time to soak up the excess ghee. Fry all the balls in this way.

    Manchurian Gravy

    Take a bowl and add all three sauces (tomato ketchup, soy sauce and red chilli sauce) and mix them well.

    Take another bowl and add 1 tablespoon corn flour and 2 tablespoons water to it and mix them well to remove all the lumps.

    Put 2 tablespoons of ghee in a pan and heat it on medium heat. When ghee is hot enough add chopped green onions, finely chopped ginger, garlic and green chillies and fry them while stirring continuously.

    Add sauce mixture and mix well. Add 1 1/4 cup of water and allow it to boil. Then add the corn floor mixture and mix well.

    Stir continuously while cooking the Manchurian gravy. Boil the gravy and sauce until thickened. Taste the gravy so that the cornflour does not have a raw taste. The gravy is ready in about 3 to 4 minutes on medium heat. If the gravy is too thick, add some water and if it is too thin add some cornflour, mix well and boil for a minute.

    Mix pepper powder and a little salt, as soy sauce, tomato ketchup and chilli sauce already have salt. So add salt as per your choice. Add sugar and mix well.

    Add fried Manchurian balls and 1 teaspoon vinegar. Stir gently and coat the balls with gravy. 

    Switch off the heat. Manchurian gravy is ready. Garnish with freshly chopped coriander and serve hot with plain rice, fried rice or chappati.

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