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Must Try This Restaurant-Style Veg Dry Manchurian & Get Street Food Taste at Home, Note Recipe

Snehlata Sinha

February 18, 2026 at 4:58 PM IST · 2 min read

Perfect Veg Dry Manchurian Making Tips – Does your evening craving something spicy and tangy? When it comes to Indo-Chinese food, the very mention of “veg Manchurian” makes your mouth water. That street vendor’s smoky flavor and the spiciness of the gravy.

But did you know that you can bring that same hotel-like taste to your kitchen? Without any adulteration and with minimal hygiene. So, let’s make these crispy and mouth-watering veg Manchurian balls today.

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Ingredients List- For Manchurian Balls:

Cabbage: 2 cups (finely grated)

Carrots: 1/2 cup (grated)

Capsicum: 1/2 cup (finely chopped)

Ginger-Garlic Paste: 1 teaspoon

All-purpose flour: 3 tablespoons (for binding)

Cornflour (Ararot): 2 tablespoons (for extra crunch)

Spices: Salt to taste, 1/2 teaspoon black pepper powder, and finely chopped green chilies.

Oil: for frying.

For Special Chinese Sauce:

Garlic: 1 tablespoon (finely chopped – that’s the real flavor!)

Ginger and green chilies: Finely chopped.

Spring onions: White and green parts, chopped separately.

Sausage: 1 teaspoon dark soy sauce, 1 teaspoon red chili sauce, 1 teaspoon tomato ketchup.

Vinegar: 1 teaspoon.

Cornflour Slurry: Dissolve 1 teaspoon cornflour in 2 teaspoons water.

Step-by-Step Recipe

1. The Secret to Making Perfect Balls
First, combine the grated vegetables in a bowl. Add salt, pepper, ginger-garlic paste, flour, and cornflour.

Pro tip: Don’t add any water to the mixture! The vegetables release water upon adding salt, which will help bind. If the mixture feels wet, add a little more flour. Now, form them into small balls and fry them over medium heat until golden brown.

2. Bring ‘Hotel-Wise’ Dum to the Sauce
Heat 2 teaspoons of oil in a pan. Add finely chopped garlic, ginger, and green chilies and fry over high heat. Remember, Chinese cooking is always done over high heat to create that smoky aroma. Now add green onions, soy sauce, chili sauce, and ketchup and mix.

3. Finishing the gravy
Now add the cornflour slurry and stir constantly. Once the sauce thickens and becomes glossy, add the fried Manchurian balls.

4. Toss and serve
Toss the balls with the sauce for just 30 seconds to prevent them from becoming soggy and to maintain their crispness. Sprinkle generously with green onions on top.