HomeChinese RecipesManchurian gravy recipe| vegetable Manchurian gravy | how to make street style...

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

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 manchurian recipes like cabbage Manchurian, aloo Manchurian etc. This dish of vegetable dumplings in a glossy, rich-brown sauce with flavors tangy, sweet, spicy, and salty is impossible to resist. Do try it today.

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Recipe video

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

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4 servings


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 corn flour and form a soft dough.
  • Make 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 them 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, and 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 cups 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 balls become crispier while they are fried for the second time on high flame.
  • To make thick gravy, add corn flour + water mixture.
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