Veg Manchurian
Veg Manchurian is a popular Indo-Chinese dish made with mixed vegetables, coated in a batter, and deep-fried until golden brown. It is typically served with a sweet and sour sauce. Our version of Veg Manchurian is made with a variety of vegetables, including carrots, celery, green bell pepper, and red bell pepper, which are coated in a cornstarch and flour batter and fried until crispy. The sauce is made with a combination of soy sauce, rice vinegar, sesame oil, and ginger, which gives it a sweet and tangy flavor.
Veg Manchurian is a dish that originated in India, but it has become popular all over the world. It is thought to have been invented by a chef in Mumbai in the 1970s, who was inspired by the popular Chinese dish, Manchurian chicken. Veg Manchurian is a vegetarian version of Manchurian chicken, and it is made with a variety of vegetables instead of chicken. The dish is typically served with a sweet and sour sauce, and it is a popular appetizer or main course.
Veg Manchurian Veg Manchurian Veg Manchurian Veg Manchurian
Prep time: 30 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup mixed vegetables (such as carrots, celery, green bell pepper, red bell pepper)
  • 1/2 cup chopped onion
  • 1/2 cup chopped green chili pepper
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
Instructions
  1. In a large bowl, combine the mixed vegetables, onion, green chili pepper, cornstarch, flour, soy sauce, rice vinegar, sesame oil, and ginger.
  2. Mix well to combine.
  3. Form the mixture into 1-inch balls.
  4. Heat a large skillet over medium heat.
  5. Add the vegetable balls to the skillet and cook until golden brown on all sides.
  6. Remove the vegetable balls from the skillet and set aside.
  7. In a small saucepan, combine the sauce ingredients.
  8. Bring to a simmer over medium heat.
Why It Works
  • The cornstarch and flour batter helps to create a crispy exterior on the vegetable balls.
  • The combination of soy sauce, rice vinegar, sesame oil, and ginger gives the sauce a sweet and tangy flavor.
  • The vegetables are cooked until they are tender, but still have a slight crunch.