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Veg Manchurian was born by combining chinese cooking and seasoning techniques to match Indian taste, and is the most common ordered food items while ordering indo – chinese food, in india.

There are two kinds of Veg Manchurian dishes, one is dry and the other is gravy, which also contains of two stages.

The first stage is where you take these vegetables and mix it with some corn flour and make a dough and deep fry them.

And the 2nd stage contains of cooking some sauces with some finely chopped veggies on a high flame and then adding the deep fried manchurian balls. Usually they are garnished with some green onion bulbs.

Ingredients for the manchurian balls

1 ½ cup ‏Cauliflower / Phool Gobi - grated
½ cup ‏Carrot / Gajar - grated
¼ cup ‏Cabbage / Patta gobi - grated
¼ cup ‏Green onion greens / Hare pyaz ke patte- finely chopped
½ cup ‏Capsicum / Shimla mirch - finely chopped
½ tsp ‏Ginger paste / Adrak paste
1 tsp ‏Garlic paste / Lasun paste
3 tbsp ‏Corn flour / Corn starch
3 tbsp ‏All purpose flour / Maida
¼ tsp ‏Black Pepper powder/ Kali mirch powder
For frying ‏OIl
as per your taste ‏Salt
Ingredients for the Dry & Gravy Manchurian

2 tbsp ‏Ginger paste / Adrak paste
4 tbsp ‏Garlic paste / Lasun paste
¼ cup ‏Onions / Pyaz-finely chopped
¼ cup ‏Capsicum / Shimla Mirch-finely chopped
¼ cup ‏Green Onion Bulbs / Hara pyaz-finely chopped
4-5 ‏Mild Green Chillies -finely chopped
½ cup ‏Green onion greens / Hare pyaz ke patte- finely chopped
3 tbsp ‏Soya Sauce
1 ½ tbsp ‏Green Chilli Sauce
1 tbsp ‏Vinegar
2 tbsp ‏Tomato Sauce
3 tbsp ‏Corn Flour
3 tbsp ‏Oil
As per your taste ‏Salt

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