Vegetable Manchurian

Posted: May 19, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , ,

Vegetable Manchurian 

We use to have Manchurian in India whenever we got Chinese takeout food. The Chinese food that you get in Indian restaurants are adapted to Indian taste and sentiments. So you can see a vegetarian dish like Gobi Manchurian. 

I got this recipe from my sister-in-law who is a great cook. 





For Manchurian/Pakora’s: 

  • 2 cups grated cabbage
  • 1/4 cup grated carrots
  • 2 green chillies, finely chopped
  • 1 tablespoon corn starch
  • 1/4 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • Oil for deep-frying
  • salt to taste

For the sauce: 

  • 1 green bell pepper, sliced
  • 1/2  carrot, cut in Julienne
  • 1/2 cup spring onions
  • 1 small white onion, chopped
  • 2 garlic cloves, crushed
  • 1/3 cup cabbage, cut in long strips
  • 1 teaspoon hot sauce
  • 2 tablespoon Worcestershire sauce
  • 3 tablespoon tomato sauce/ketchup
  • 1 teaspoon corn flour


For Making Pakora’s 

  • Mix together grated cabbage and carrots in a bowl with green chillies, black pepper and salt to taste.
  • Add corn starch and all-purpose flour to the veggie mixture and mix well. You do not need to add water coz cabbage will release moisture so combine it with the flour to make batter for pakora’s.
  • Heat oil in a deep skillet over high heat. Make small balls using your hands and fry them until golden brown and crispy from outside and cooked throughly inside.
  • Repeat to complete the mixture and keep it aside.

For Sauce: 

  • Heat oil in a separate pan over medium heat, add chopped onions followed by garlic and cook for 2-3 minutes.
  • Add green bell pepper, carrots, scallions, cabbage and cook for 2-3 minutes more.
  • Add Worcestershire sauce, hot sauce and tomato sauce with some water to increase the consistency of the sauce.
  • In a small bowl mix together corn starch with 1 tablespoon of water and pour it in the sauce to thicken the gravy.
  • At this point of water, taste the sauce and add salt if needed coz Worcestershire sauce is salty so you may not need to add salt.
  • Now add the pakora’s to the sauce, stir well and cook for 3-4 minutes more.
  • Sprinkle chopped spring onions on top and enjoy.
  1. Suman, superb….my sis in law used to make this….:)

  2. sayantani says:

    Wow Suman, love manchurian and you made it so delicious…my mouth is watering. would love to have with my evening cuppa. please send me some.

  3. Sridevi says:

    Tempting manchurian…Liked the picture..

  4. Mallika says:

    Lovely looking Manchurian. Who wouldn’t love to take a bite into this?

  5. This is so yummy and adding pakora to this dish is quite new to me….

  6. Jagruti says:

    Lovely and tempting dish…

  7. Hema says:

    Lovely Manchurian,need a fried rice to have. Worcestershire sauce is very new to me.

  8. I too love vegetable Manchurian…nice pictures…looks yum 🙂

  9. Namitha says:

    Luscious….looks pretty

  10. Priya says:

    Yumm!!! my all time favourite…makes me hungry..

  11. Priti says:

    Looks yummy…nice pic

  12. I love indo-chinese fusion food…and the manchurian looks yumm 🙂

  13. Thanks for this recipe Suma…will try it and let you know hw it came out 🙂

  14. I love chinese and i have eaten this in my restaurants but havent tried it out by myself, yours look just like restaurant style one, too good and mouthwatering..

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