Indo - Chinese ~ Vegetable Manchurian

This is a combination of 2 recipes with my own touch!! :))...
I have tried to get perfect manchurian balls, but never have a got perfect ones like this time. The taste and texture also were perfect. This is one recipe which I have worked on for years and now I think I came up with the good combination.

I chose the Veggie manchurian balls recipe from Vahchef of VahRehVah.com. I really enjoy his site, cos he has some really good recipes, both South and North Indian.
He shows how to make the dry balls, but I wanted to make gravy. So for this I chose Ching's Manchurian sauce. Tho I had to make a few adjustments here and there to make it really good, it was worth a try!

This is also 2 step process, making the balls and making the gravy. For this too, I made the balls in the morning and made the gravy in the evening.
The Ching's sauce bottle has different directions, I just didn't follow those directions, I did it my way to get it to my satisfaction. they don't ask to add any vegetables in the sauce, but I do. It gives a nice crunch to the sauce too.

Ingredients: for the veggie balls: (made about 15 medium size balls)

2 cups shredded cabbage
1 carrot, shredded
1/2 cup, fresh cut beans
1/2 cup, cauliflower florets chopped
1/4 piece bell pepper
1 celery stick

3 green chillies
3 garlic
1/2 inch ginger, grated
3/4 cup rice
1-2 tbsp chilli sauce (I used Sriracha, but you can use what ever you have in your pantry, but use only how much you like, mine came out spicy)
3 tbsp corn starch
Salt and pepper to taste

Oil for deep frying

Method for the balls:
Chop the first 6 veggies and cook them down by adding some water if required. Salt them and keep aside to cool down. When cooled, squeeze the water out of the veggies. Do not throw away the water, save it, its vegetable stock.
Mix rest of the ingredients in a bowl and the cooled squeezed veggies, including rice, salt, pepper and hot sauce.
Form into small balls and deep fry to golden brown. Remove onto paper napkin.
You can eat these just like that as a snack or dip into a spicy sauce or make into gravy.

For Sauce:

3/4 cup vegetable stock or water
2 tbsp corn starch in 50 ml water
3 garlic, chopped
2 green chillies, chopped
1/2 cup shredded cabbage

a small piece bell pepper, sliced
1/2 onion, sliced
chopped spring onions for garnish
few drops of oil


1/2 bottle Ching's secret Manchurian sauce (they have different directions of the bottle, I just did not follow those)
1 cup water (more water if it too thick)
salt and pepper to taste
pinch of red pepper flakes or chilli flakes

Method for gravy:

In a few drops of oil, add the green chillies and garlic. Saute for a few seconds before adding the stock or water. Bring this to a boil.
Mix the corn starch in water and add to the stock. The gravy will thicken immediately. If you think its too thick, add water to bring it to your likeness.
When this boils too add the onions, cabbage and bell pepper. Add salt, pepper and chilli flakes and let cook to couple of minutes. You don't want the veggies to over cook.
Now add the balls to the gravy and cook for couple of minutes before removing from heat. For this reason you can always add the balls just before serving too. garnish with chopped spring onions.
Serve warm with Noodles or Rice. Enjoy!!!