Crispy Veg Manchurian Dry Recipe

Indo-Chinese cuisine has a way of stealing the show at any meal, and veg manchurian dry is no exception. 

These crispy vegetable balls coated in a flavorful sauce are a family favorite and perfect for sharing with loved ones. 

Whether served as a starter or paired with rice or noodles for a satisfying main course, this dish is always a hit.

This recipe focuses on the dry version of veg manchurian. Unlike its gravy counterpart, this dish highlights the crispy texture of the vegetable balls while still delivering plenty of flavor. 

Let’s get started on making this crowd-pleasing dish, perfect for any occasion!

Why Veg Manchurian Dry Is a Must-Try

Veg Manchurian dry is the ultimate blend of crisp textures and bold, tangy flavors, making it a standout addition to any meal. Here’s why you’ll love it:

• Crispy Perfection: Each bite has a crunchy exterior and a tender vegetable-packed interior.
• Vegan-Friendly: Completely plant-based, making it suitable for everyone at the table.
• Customizable: Adjust the spice level and sauce to suit your taste preferences.
• Perfect for Sharing: Great as a snack, appetizer, or main course.

Ingredients for Veg Manchurian Dry

Here’s everything you’ll need to recreate this classic Indo-Chinese dish:

For the Veggie Balls

• 1 cup cabbage, finely minced
• 1 cup carrots, finely minced
• 1 green bell pepper, finely chopped
• 2 tablespoons plain flour (all-purpose flour)
• Salt and black pepper, to taste
• Oil for frying

For the Sauce

• 2 tablespoons sesame oil
• 2 teaspoons garlic, minced
• 2 teaspoons ginger, grated
• 2 green chilies, finely chopped
• 1 red onion, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon white vinegar
• 1 tablespoon ketchup
• 1 teaspoon chili sauce
• ¼ teaspoon cornflour mixed with 2 tablespoons water
• Spring onions, chopped, for garnish

Step-by-Step Instructions To Make This Crispy Veg Manchurian Dry

Ready to get started? Follow these simple steps:

1. Prepare the Veggie Balls

1. Chop or Process the Veggies: Finely chop the cabbage, carrots, and bell pepper, or pulse them in a food processor until minced. Avoid over-processing as it can make the mixture too watery.
2. Mix the Ingredients: In a large mixing bowl, combine the minced vegetables, plain flour, salt, and pepper. Mix thoroughly until the vegetables bind together. If the mixture feels dry, add a small splash of water to help it hold.
3. Shape the Balls: Take small portions of the mixture and roll them into even-sized balls. This recipe makes about 10–12 balls, but you can adjust the size to your preference.

2. Fry the Veggie Balls

1. Heat oil in a deep frying pan over medium-high heat.
2. Carefully drop the veggie balls into the hot oil and fry until golden brown and crispy on all sides.
3. Use a slotted spoon to remove the balls and place them on a plate lined with paper towels to absorb excess oil.

3. Make the Sauce

1. Heat the Oil: In a large wok or skillet, heat sesame oil over medium heat.
2. Sauté the Aromatics: Add the garlic, ginger, and green chilies. Sauté for 1–2 minutes until fragrant. Be careful not to burn the garlic.
3. Cook the Onion: Add the red onion and cook until it becomes soft and translucent.
4. Add the Sauces: Stir in the soy sauce, vinegar, ketchup, and chili sauce. Mix well to combine all the flavors.

4. Assemble the Dish

1. Thicken the Sauce: Add the cornflour slurry (cornflour mixed with water) to the sauce. Stir continuously until the mixture thickens slightly.
2. Coat the Veggie Balls: Toss the fried veggie balls in the sauce, ensuring they are evenly coated.
3. Garnish and Serve: Sprinkle chopped spring onions on top and serve hot.

Our Top Tips for Success

To ensure your veg manchurian turns out perfectly every time, keep these handy tips in mind:

• Chop Vegetables Finely: The finer the vegetables, the easier it will be to shape the balls. Using a food processor can save time.
• Test Fry One Ball: Fry one ball first to check if it holds together. If it crumbles, add a bit more flour to the mixture.
• Serve Immediately: Veg manchurian tastes best when served fresh and hot for maximum crispiness.

Variations to Try

Looking to add a unique twist to your veg manchurian? Here are some fun and delicious variations to experiment with:

• Spicy Manchurian: Add extra green chilies or a dash of chili powder to increase the heat.
• Gravy Version: For a saucier dish, double the sauce ingredients and add ½ cup water or vegetable stock. Simmer until thickened.
• Gluten-Free Option: Replace plain flour with chickpea flour or rice flour for a gluten-free alternative.

How to Serve Veg Manchurian Dry

Not sure how to serve this crispy delight? Here are a few ideas to make your veg manchurian the star of the table:

• As an Appetizer: Serve on a platter with a side of chili sauce or soy sauce for dipping.
• With Rice or Noodles: Pair with vegetable fried rice or hakka noodles for a complete meal.
• Family-Style Sharing: Arrange the manchurian balls in a bowl and let everyone dig in!

Storage and Reheating

Got leftovers? Follow these simple tips to store and reheat your veg manchurian while keeping its flavor and texture intact:

• Refrigerate: Store leftover veggie balls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore their crispiness.
• Freeze: Place the fried balls in a freezer-safe container or bag. Freeze for up to 3 months. Thaw and reheat before serving.
• Avoid Sogginess: If reheating in a microwave, use a damp paper towel to cover the balls and retain moisture.

Final Thoughts

Veg manchurian dry is a dish that brings bold flavors and crunchy textures together in one delightful bite. 

Perfect for parties, family dinners, or anytime you’re craving something crispy and flavorful, this recipe is a must-try for any fan of Indo-Chinese cuisine.

Gather your ingredients, fire up your wok, and treat yourself and your loved ones to this incredible dish.