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Course Main Course
Cuisine Indo-chinese
Servings 4 people


  • Cabbage- 1 cup
  • Carrots – 2 to 3 (medium sized)
  • Capsicum- 1 cup
  • French beans- 1 cup (finely chopped)
  • Onions- 2 (finely diced)
  • Tomato ketchup- 6 to 7 tablespoon
  • Soy sauce- 2 tablespoon
  • Red chilli sauce- 1 tablespoon
  • Garlic- 8 to 10 cloves
  • Ginger- 1 tablespoon
  • Green chillies- 3 to 4 or as per taste
  • Vinegar- 1 tablespoon
  • Sugar- 1 tablespoon
  • Refined flour- 1 cup
  • Cornflour- 1 tablespoon
  • Water- as per requirements
  • Black pepper- 1/2 tablespoon
  • Oil- for frying and tossing


Making the Manchurian balls:

  • Firstly grate the carrots and finely chop the capsicum and French beans and cabbage in a bowl.
  • Now add the veggies in the mixing pot. Mix them well.
  • Now add 2 to 3 tablespoon of tomato ketchup in the veggies.
  • Add 1 tablespoon of soy sauce in the mixture.
  • Add 1 tablespoon of ginger, garlic and chilli mixture.
  • Add 1/2 tablespoon of black pepper in it.
  • Add salt as per taste.
  • Finally add 3/4 cup of refined flour in the mixture.
  • Mix them all together and finally add 1 to 2 tablespoon of water to bind them all together in a soft dough.
  •  Now using your hands, make small sized balls and roll them using your palms.
  • Repeat the same with the leftover dough or mixture.
  • Now coat the balls well with refined flour.
  • Your balls are ready for frying.

Frying the Manchurian:

  • Firstly heat a pan with 2 to 3 cups of refined oil.
  • Add a pinch of mixture to see if the oil is ready for frying or not. If the mixture comes up then the oil is perfectly ready.
  • Now turn the flame to low and slowly add the Manchurian balls in the oil one by one.
  • Now turn the flame to high and fry the balls for 2 to 3 minutes, so that the other coat hardens and the balls do not break.
  •  Now turn the flame to low and cook the balls for another 5 minutes until it turn golden brown and crisp.
  •  Your Manchurian balls are ready. Transfer them to a bowl and repeat the same with the remaining batches.

Final step, Tossing:

  • Firstly dice 1 onion and 1 capsicum.
  •  Now heat a pan with 4 to 5 tablespoon of refined oil.
  • Turn the flame to medium high and slowly add 1 tablespoon of crushed chilli, garlic and ginger. Saute it for a minute or so till it turns golden and aromatic.
  •  Now add the diced capsicum and onion to it and stir well for 2 minutes.
  •  Add a tablespoon of vinegar to it.
  • Add a tablespoon of sugar and mix well.
  • Now add salt as per taste.
  • Add 1 tablespoon of soy sauce to the veggies.
  • Add 4 tablespoon of tomato sauce to the mixture.
  •  Now add 1 tablespoon of red chilli sauce and give them a good stir. Turn the flame to low.
  • Now add 1 tablespoon of cornflour in a glass of water and mix well.
  • Add the cornflour slurry to the veggies and keep on stirring it to avoid lumps.
  •  Cook it for 2 to 3 minutes until it thickens and glossy.
  •  Add the balls in the greavy and toss well.
  • Add 1/2 tablespoon black pepper.
  • Stir well and turn the flame off.
  • Your Manchurian is ready to be served. Tastes best when served hot.