Vegetable Manchurian

Indulge in the irresistible fusion flavors of Vegetable Manchurian, a quintessential Indo-Chinese dish that combines crispy vegetable dumplings with a tangy, savory sauce. This crowd-pleaser features a medley of crunchy shredded cabbage, grated carrots, and chopped green beans, bound together with all-purpose flour and cornstarch before being deep-fried to a golden perfection. The flavorful sauce, crafted with soy sauce, vinegar, tomato ketchup, and just the right hint of garlic and green chili, perfectly coats the dumplings for an explosion of umami in every bite. Ready in under an hour, this dish is versatile enough to serve as an appetizer or a delicious accompaniment to fried rice or noodles. Perfect for spice lovers and fans of bold, restaurant-style dishes, Vegetable Manchurian is a must-try for your next dinner party or weekend treat!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup, finely shredded Cabbage
• 1 cup, grated Carrot
• 0.5 cup, finely chopped Green Beans
• 0.5 cup, finely chopped Spring Onions
• 0.5 cup All-purpose flour
• 0.25 cup Cornstarch
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 teaspoon, grated Ginger
• 1.5 teaspoons, minced Garlic
• 1 teaspoon, finely chopped Green Chili
• 2 tablespoons Soy Sauce
• 1 teaspoon Vinegar
• 2 tablespoons Tomato Ketchup
• 1 cup Water
• 2 tablespoons Oil
• 0 as needed Oil for frying

Directions

Step 1

In a large mixing bowl, combine shredded cabbage, grated carrot, chopped green beans, and chopped spring onions. Mix them well.

Step 2

Add all-purpose flour, cornstarch, salt, black pepper, grated ginger, and half the minced garlic to the vegetable mixture. Combine everything until it forms a dough-like consistency. Add a little water if needed.

Step 3

Shape the mixture into small balls of equal size, approximately 1-1.5 inches in diameter.

Step 4

In a deep frying pan, heat oil over medium flame. Once hot, gently drop in the vegetable balls and fry them until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.

Step 5

In a separate wok or a large frying pan, heat 2 tablespoons of oil on medium heat. Add the remaining minced garlic and chopped green chili, sauté until fragrant.

Step 6

Add the soy sauce, vinegar, tomato ketchup, and give it a quick stir. Pour in the water and bring the mixture to a boil.

Step 7

In a small bowl, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Add this slurry to the boiling sauce, stirring continuously until the sauce thickens.

Step 8

Add the fried vegetable balls to the sauce and gently toss them to coat evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Step 9

Garnish with finely chopped spring onions before serving. Serve hot as a starter or with fried rice or noodles.

Nutrition Facts

Serving size	(770.6g)

Amount per serving	% Daily Value*
Calories	822.8

Total Fat 43.3g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4021.8mg	0%
Total Carbohydrate 98.9g	0%
Dietary Fiber 11.5g	0%
Total Sugars 18.9g
Protein 14.1g	0%

Vitamin D 0IU	0%
Calcium 185.6mg	0%
Iron 6.1mg	0%
Potassium 956.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 6.7%

Carbs: 47.0%