Manchurian gravy recipe| vegetable Manchurian gravy | how to make street style gravy Manchurian

Manchurian gravy

Veg Manchurian gravy is a popular Indo Chinese gravy based appetizer recipe made with deep-fried vegetable balls. It is generally made and served as a side dish to the fried rice or noodles recipe, but can also be served as a party starter. I loved Chinese food, especially Manchurian it’s my favorite. There are many variations in a Manchurian recipes like cabbage Manchurian, aloo Manchurian, etc. This dish of vegetable dumplings in a glossy, rich-brown sauce with the flavor of tangy, sweet, spicy, and salty is impossible to resist. Do try it today.

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Manchurian gravy

Recipe card for manchurian gravy recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine indo Chinese


For Manchurian balls

  • 1.5 cup grated cabbae
  • 1 cup grated carrot
  • ¼ cup spring onion greens
  • ½ cup finely chopped onion
  • ¼ cup chopped French beans
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tsp green chilli paste
  • 1 tbsp red chilli sauce
  • Salt to taste
  • ¼ tsp black pepper
  • 1 tbsp butter
  • 5 tbsp maida
  • 5 tbsp cornflour
  • Oil for frying

For gravy

  • 3 tbsp oil
  • 1 tbsp ginger
  • 4 tbsp garlic
  • ¼ cup chopped onion
  • 2 chopped green chilli
  • 3-4 spring onion bulbs
  • ½ cup capsicum slices
  • ½ tsp sugar
  • 2 tbsp soya sauce
  • 1 tbsp chilli sauce
  • 2 tbsp tomato ketchup
  • Salt to taste
  • ¼ tsp black pepper
  • 3 cup water
  • 2 tbsp corn flour
  • ¼ cup water
  • ¼ cup spring onion greens


Making Manchurian balls

  • in a mixing bowl, add grate cabbage, chopped carrot, spring onion greens, chopped onion, chopped French beans, ginger-garlic and green chilli paste, red chilli sauce, soya sauce, salt to taste, black pepper and butter. Mix well.
  • Now add maida and cornflour and form a soft dough.
  • Make a small size Manchurian balls.
  • deep fry in hot oil keeping the flame on medium. stir occasionally, until the balls turn golden brown. drain off the manchurian balls and keep aside.
  • Now again heat oil on high flame, add all fried Manchurian balls and fry it for 2 minutes for the crispy outer layer.
  • Manchurian balls are ready.

Making gravy

  • In a large wok, add oil, chopped ginger, garlic, green chilli and onion. Sauté for 2 minutes.
  • Now add spring onion bulbs, capsicum slices and stir fry until it shrinks slightly.
  • Then add soya sauce, chilli sauce, tomato ketchup, salt and pepper powder. Mix well.
  • Add 3 cup of water and bring one boil into the gravy.
  • Now add 2 tbsp cornflour+water mixture and mix well.
  • continue to boil until the gravy thickens and turns glossy.
  • add in prepared veg manchurian balls, 2 tbsp spring onion and mix well. serve veg manchurian gravy with fried rice.


  • do not add more flour while binding balls.
  • wet your hand while rolling balls so the mixture will not stick to your hand.
  • fry Manchurian balls on medium heat.
  • Manchurian ball becomes crispier while they fried for the second time on high flame.
  • To make thick gravy, add cornflour + water mixture.



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