Dry Vegetable Manchurian Recipe

Dry Vegetable Manchurian
Dry Vegetable Manchurian

Dry Vegetable Manchurian Recipe

Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Snacks
Calories 500 kcal


  • 2 cups Cabbage / Patta Gobi grated
  • ½ tsp Garam Masala
  • 1 tsp Lal Mirch Powder
  • 1 tsp Salt 
  • 1 tsp Ginger Garlic Paste
  • 3 tbsp Corn Flour
  • 3 tbsp Maida
  • 2 tbsp Oil
  • 2 tbsp Garlic Chopped
  • 2 tbsp Onion chopped
  • 2 qty Green Chilli
  • ½ qty Capsicum
  • ½ tsp Black Pepper
  • ½ tsp Salt
  • 1 tbsp Ketchup
  • 2 tbsp Red Chilli Sauce
  • 1 tsp Soy Sauce
  • ½ cup Water
  • 1 tsp Corn Flour
  • 2 tbsp Water
  • Spring onion (handful)


  • Grate cabbage , add ginger garlic paste cornflour do not add altogether add 1 and half tbsp and maida.
  • Also 1 and half tbsp and add the remaining maida and cornflour till it becomes a dough type consistency add salt and black pepper as well.
  • Make small balls of it and deep fry till nice golden.
  • Now in a wok or Chinese kadai or any utensil which you are taking make sure you heat the utensil nicely  now add 1 tbsp oil add garlic chopped, green chilli, shimla mirchi, pyaaz chopped, tomato sauce, red chilli sauce and soy sauce.
  • You can adjust the sauce as per your taste and preferences.
  • Now dissolve cornflour in water and add it gradually and add the fried Manchurian balls in it lastly add chopped spring onion.
Keyword Dry Vegetable Manchurian Recipe, manchurian, vegetable

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