Crispy Veg Manchurian with Perfect Sauce

The Secret to "Crispy" Manchurian Balls

The biggest mistake people make is adding water to the batter. You do NOT need water. Vegetables release their own moisture when mixed with salt. If you add water, the batter becomes loose, absorbs too much oil, and the balls become soggy.

🛒 Ingredients List

For the Vegetable Balls:

• Cabbage: 2 cups (Finely grated or processed).
• Carrot: ½ cup (Grated).
• Onion: 1 medium (Finely chopped).
• Spring Onion (Greens): ¼ cup.
• Ginger-Garlic Paste: 1 tsp.
• Cornflour: 2 tbsp (For crispiness).
• Maida (All-Purpose Flour): 2 tbsp (For binding).
• Black Pepper & Salt: To taste.
• Oil: For deep frying.

For the Sauce (Gravy):

• Garlic: 1 tbsp (Finely chopped - essential!).
• Ginger: 1 tsp (Finely chopped).
• Green Chilies: 2-3 (Slit or chopped).
• Onion: ½ cup (Cubed).
• Capsicum (Bell Pepper): ½ cup (Cubed).
• Soy Sauce: 1 tbsp.
• Red Chili Sauce: 1 tbsp.
• Tomato Ketchup: 1 tbsp (For balance).
• Vinegar: 1 tsp.
• Cornflour Slurry: 1 tsp cornflour mixed in 2 tbsp water.

👩‍🍳 Step-by-Step Instructions

Step 1: Prep the Veggies (The Water Hack)

Grate the cabbage and carrots. Sprinkle ½ tsp salt over them and let them sit for 10 minutes.
Crucial Step: Squeeze the grated veggies tightly with your hands to remove excess water. This ensures your Manchurian balls stay crispy and don't break in the oil.

Step 2: Make the Dough

In a mixing bowl, take the squeezed veggies. Add chopped onions, spring onions, ginger-garlic paste, black pepper, cornflour, and maida.
Mix well by hand. Do not add water. The moisture from the veggies is enough to form a dough-like consistency. If it feels too sticky, add another sprinkle of maida.

Step 3: Fry the Balls

Heat oil in a deep pan (kadhai) on medium flame. Shape the mixture into small, round balls (about the size of a lime).
Drop them into the hot oil. Fry on medium heat until they are golden brown and crispy. If the oil is too hot, they will burn outside and stay raw inside.

Step 4: The Aromatics

Now, let's make the sauce. Heat 2 tbsp oil in a wok or wide pan on high heat.

Add the chopped garlic, ginger, and green chilies. Sauté for 30 seconds until the garlic turns slightly golden. The aroma should be strong!

Step 5: The Veggie Crunch

Add the cubed onions and capsicum. Toss on high flame for 1 minute. We want them to remain crunchy, so do not overcook them.

Step 6: The Sauce Mix

Lower the flame slightly. Add Soy Sauce, Red Chili Sauce, Tomato Ketchup, and Vinegar. Mix well.
Add ½ cup of water (or vegetable stock) and bring it to a boil. Add salt and black pepper (be careful with salt, soy sauce is already salty).

Step 7: The Glossy Finish

Stir the cornflour slurry (cornflour + water) and pour it slowly into the boiling sauce while stirring continuously. The sauce will instantly thicken and become glossy.

Once the sauce reaches your desired consistency, turn off the heat.

Step 8: Final Toss

Add the fried Manchurian balls only when you are ready to serve. Toss them in the hot sauce for 30 seconds so they get coated but stay crispy. Garnish generously with chopped spring onion greens.

Common Mistakes to Avoid

• Too much Maida: If you add too much flour, the balls will taste doughy and hard. Use just enough to bind.
• Frying on Low Heat: The balls will absorb oil and become greasy. Always fry on medium heat.
• Soaking too long: If you leave the fried balls in the gravy for 20 minutes before serving, they will turn into mush. Serve immediately!

Dry vs. Gravy Manchurian

For Dry Manchurian (Starters): Follow the exact recipe but use only 2-3 tbsp of water instead of ½ cup. This creates just enough sauce to coat the balls without making them swim in gravy.

For Gravy Manchurian (Main Course): Increase the water to 1.5 cups and double the cornflour slurry quantity. This pairs perfectly with Fried Rice or Hakka Noodles.

Serve hot with Schezwan Fried Rice and enjoy the crunch!