Veg Manchurian is a very popular Indo-Chinese dish that is served as an appetizer or as a side dish. This low fat version is made in an aebleskiver pan.
Manchurian is a quintessential Indo-Chinese dish that is loved by many Indians, including my family. We make it a point to order it every time we are at an Indian restaurant. They are great as an appetizer or as a side dish for fried rice.
Low fat Vegetable Manchurian:
Manchurian can be made with meat or vegetables. Today’s recipe is made with vegetables and is 100% vegetarian. Machurian are basically deep fried fritters that are then cooked in a sauce. But my recipe is low in fat because the manchurian are cooked in a paniyaram/ appe/ aebleskiver pan with much less oil.
This low fat version tastes exactly like the original version with much less calories. It is a guilt-free way to enjoy our favorite Indo-Chinese dish at home.
Ingredients needed to make Manchurian:
Main ingredient(s) to make the fritters part of the recipe is obviously the vegetables. Here are some of the widely used veggies:
- Cabbage
- Carrot
- Green beans
- Scallions
- Peppers
- Mushroom
- Cauliflower
- Baby corn
The first 4 vegetables in the list are definitely used. You can pick and choose one or two from the rest of the list. I like the flavor of mushrooms, so I add them in.
Most important thing to remember is to chop the veggies really fine. I have tried chopping in the food processor and it works great. But make sure not to over-process them into a mush.
If you only have cauliflower, then try this Gobhi Manchurian recipe
Binding agents:
All purpose flour and cornstarch (aka corn flour) act as binding agents in this recipe. They help the veggies to stick together and not fall apart while cooking.
The quantity of flours in the recipe is very little — ratio of veggies to flour is much higher. But if you find that the manchurian balls are not holding their shape while frying, then add more flour to bind them well — add flour 1 tablespoon at a time.
How to make Low fat Veg Manchurian:
Once the veggies are prepped, making veg manchurian does not take too long. Here’s how to make them:
- In a large bowl, combine cabbage, carrot, green beans, mushrooms (if using) and scallions.
- Add the all purpose flour, cornstarch and salt & pepper. Mix well.
- The veggies tend to give out water when salt is added, so there is no need to add any additional water for binding.
- Take a tablespoon of veggie mixture in the palm and press to make a ball. If the mixture is too wet and sticks to the hands, then add 1 tablespoon all purpose flour. Mix well and try again until you can shape them. The mixture will still be sticky but you will be able to from into rounds. Place them on a plate.
- Heat the paniyaram/ aebleskiver pan and add about 1~2tsp oil in each depression. Gently slide in the veggies rounds into the oil.
- Cook them on medium flame, until one side turns golden brown. Gently flip them using a fork or a spoon.
- Cover and cook until the second side is golden and the veggie balls are completely cooked through.
- Remove onto paper towel lined plate and repeat with the remaining veggie mixture.
To make these the traditional way, deep fry the veggie mixture from Step 4 in oil until golden brown on all sides. Proceed with making the sauce as described below.
How to make the Sauce for Veg Manchurian:
Once the veggie fritters/ balls are golden brown are cooked through, they are ready to be sauced. There are 2 ways to serve them: dry (without a gravy) or with a gravy. Generally dry manchurian is served as an appetizer and gravy one is served as a side dish for fried rice or noodles.
The basic ingredients for both the versions is the same. If you want to make the dry version, use less water in the recipe and if you want more sauce/ gravy, then add more water. Here’s how to make the sauce:
- Heat oil in a pan, add ginger and garlic and once they get fragrant, add the chopped scallions, peppers and cook for 3~4 minutes or until tender.
- In the meantime whisk water/ stock with cornstarch and set aside.
- Once the scallions are cooked, stir in the soy sauce, chili sauce, tomato ketchup, salt and pepper. Cook for 1 minute.
- Next add the cornstarch mixture and cook till the gravy thickens, this will take about 2 minutes.
- Garnish with chopped scallions and serve along with Fried Rice.
Vegetable Manchurian (Lower fat version)
Ingredients
For Vegetable Manchurian:
- 2 cups Cabbage, finely chopped
- 1 Medium Carrot, grated (about ½cup)
- ¼ cup Green Beans, finely chopped
- ¼ cup Scallions/ Green Onions, finely chopped
- ¼ cup Mushrooms, finely chopped (optional)
- 2~3 tbsp All purpose flour
- 2 tbsp Corn Starch
- To taste Salt & Pepper
- As needed Oil, for frying
For the Gravy:
- 2 tbsp Oil
- 1" Ginger piece, finely grated
- 2~3 Garlic cloves, finely minced
- 4~5 Scallions, finely chopped (about 1 cup)
- ½ cup Green Pepper, finely chopped
- 1 tbsp Low sodium soy sauce
- 1 tsp Schezwan sauce or Green Chili sauce (adjust as per taste)
- 2 tbsp Tomato Ketchup
- 1 cup Water/ Stock (adjust as per desired consistency)
- 2 tsp Corn Starch
- To taste Salt & Pepper
Instructions
To make Veggie Manchurian:
- In a large bowl, combine cabbage, carrot, green beans, mushrooms (if using) and scallions.
- Add the all purpose flour, cornstarch and salt & pepper. Mix well.
- Take a tablespoon of veggie mixture in the palm and press to make a ball. If the mixture is too wet and sticks to the hands, then add 1 tablespoon all purpose flour. Mix well and try again until you can shape them. The mixture will still be sticky but you will be able to from into rounds. Place them on a plate.
- Heat the paniyaram/ aebleskiver pan and add about 1~2tsp oil in each depression. Gently slide in the veggies rounds into the oil.
- Cook them on medium flame, until one side turns golden brown, about 2~3 minutes. Gently flip them using a fork or a spoon.
- Cover and cook until the second side is golden and the veggie balls are completely cooked through, will take about 2 more minutes.
- Remove onto paper towel lined plate and repeat with the remaining veggie mixture.
To make the Gravy:
- Heat oil in a pan, add ginger and garlic and once they get fragrant, add the chopped scallions, peppers and cook for 3~4 minutes or until tender.
- In the meantime whisk water/ stock with cornstarch and set aside.
- Once the scallions are cooked, stir in the soy sauce, chili sauce, tomato ketchup, salt and pepper. Cook for 1 minute.; Next add the cornstarch mixture and cook till the gravy thickens, this will take about 2 minutes.
- Garnish with chopped scallions and serve along with Fried Rice.
Notes
- Make sure that the veggies are chopped very fine and they are all approximately the same size.
- The quantity of flours in the recipe is very little — ratio of veggies to flour is much higher. But if you find that the manchurian balls are not holding their shape while frying, then add more flour to bind them well — add flour 1tbsp at a time.
- The veggies tend to give out water when salt is added, so there is no need to add any additional water for binding.
- Manchurian balls can be made ahead of time and chilled until ready to serve. Make the sauce/ gravy just before serving and toss in the veggie balls and cook till heated through.
Varadas Kitchen
I am always looking for ideas for the appe pan. I will try this. Awesome pictures.
Nivedhanams Sowmya
u have got the perfect color… just like restaurant style!!
Srividhya Gopalakrishnan
Love this non-frying version
vaishali sabnani
Very well made and I agree its better than the restaurant one:))…look whose talking. .this way I will ruin my business. .but seriously no one can say that your version is home made.
Srivalli
That’s really too much Pavani, making the balls in appay pan..:)..I know it will be so healthy..though I love to munch on the deep fried ones as well..very nicely done!
Priya Suresh
This low fat version of manchurian rocks, cant wait to give a try.
Archana Potdar
Paniyaram pan? Why did I not think of that? Love the manchurian Pavani its loved in my place too.
lavina agarwal
Looks delicious. .I can have these anytime!
sneha datar
An excellent idea to use the appam pan to fry these balls. Great dish.
Usha Rao
Manchurian turned out good though you made them in appe pan. Lat picture is inviting.
Harini-Jaya Rupanagudi
Perfect looking manchurian!
Jayanthi Sindhiya
Yum Yum Yum!! love the idea of paniyaram pan..
Global Tastes & Travels Inc.
seeing all these yummy veggie balls you guys did on this day for this dish is making me so hungry!!!
Global Tastes & Travels Inc.
seeing all these yummy veggie balls you guys did on this day for this dish is making me so hungry!!!
Maha Lakshmi
Looking so delicious, I like this recipe. Thanks for sharing.Catering Services in West Mambalam
Lata Lala
The most loved Indo Chinese food veg Manchurian looks super delicious. The idea to make it low fat by cooking it in paniyaram or appe pan is wonderful.
Thank you for the detailed recipe.
Mayuri Patel
I too make Veg Manchurian in an appe pan. So much healthier. We too cannot resist ordering Manchurian. I prefer the dry version.
Geetanjali
The manchurian looks absolutely delicious! The appe pan is so useful. Always love such less oil versions. Guilt-free and delicious! Great share!
Shailender Sharma
Manchurian is a real treat when coupled with fried rice. Great idea to prepare manchurian balls in appe pan, makes it low fat & more healthy.
Sapna
Never tried making Manchurian balls in appe pan, it’s a nice idea. Looks totally irresistible 😊
Lathiya
The veg Manchurian looks so tempting. Your low-fat version is a great idea to reduce calories.
Geetha
Low fat manchurian looks absolutely irresistible. We love manchurian but I don’t make it often only because it’s a deep fried. Making it healthier in appe pan is definitely a clever idea and now I can make it regularlywithoutany guilt.