Veg Manchurian

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Healthy Veg Manchurian

Healthy Veg Manchurian made with simple vegetables, minimal oil and a light, flavorful gravy. Perfect for a tasty Indo-Chinese meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 3 people
Course: Dinner, lunch
Cuisine: Indian, Indo-Chinese
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup grated cabbage tightly packed
  • 1/2 cup grated carrot
  • 1/4 cup finely chopped capsicum
  • 3 tbsp whole wheat flour or multigrain flour binder
  • 2 tbsp cornflour binder
  • 1 tsp ginger-garlic paste
  • 1/2 tsp black pepper
  • Salt as per taste
For Gravy
  • 1 tbsp oil use minimal
  • 1 small onion, finely chopped
  • 1 green chilli, chopped optional
  • 1 tbsp ginger-garlic paste
  • 2 tbsp soy sauce (low sodium)
  • 1 tbsp tomato ketchup
  • 1 tsp vinegar
  • 1.5 cups water adjust as needed
  • 1 tbsp cornflour mixed with 3 tbsp water slurry

Equipment

  • Mixing bowl
  • grater
  • kadai or pan
  • Tawa or air-fryer (optional)

Method
 

  1. Add cabbage, carrot, capsicum, flour, cornflour, ginger-garlic paste, pepper and salt in a bowl. Mix well.
  2. Shape small balls. Pan-fry with minimal oil or air-fry at 190°C for 12 to 15 minutes until golden.
  3. Heat 1 tbsp oil in a pan. Add onion, green chilli and ginger-garlic paste. Sauté for a minute.
  4. Add soy sauce, ketchup, vinegar and water. Mix well and bring to a gentle boil.
  5. Add cornflour slurry and stir until the gravy thickens.
  6. Drop the manchurian balls into the hot gravy. Coat well and cook for 2 minutes.
  7. Serve hot with brown rice, millet noodles or whole wheat fried rice.

Notes

For extra nutrition, add finely chopped beans, spring onion and mushroom if available. Air-frying keeps the recipe light and healthier.
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