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5 from 6 votes

Vegetable Manchurian (Lower fat version)

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.
Prep Time30 mins
Cook Time30 mins
Course: Side Dish
Cuisine: fusion, indo chinese
Servings: 4 Servings
Author: Pavani


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


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.


  • 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.