होटल से भी ज्यादा टेस्टी सही तरीका सॉफ्ट मंचूरियन बॉल्स बनाने का पहली बार, Veg Manchurian Fried Rice

Ingredients

• 2 cups Cabbage (finely shredded)
• 1/2 cup Carrot (finely diced)
• 3 tablespoons Spring Onion (finely chopped, green parts only)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Garam Masala
• 1 tablespoon Kashmiri Red Chili Powder (for color and mild heat)
• 1 tablespoon Salt
• 1 cup All‑Purpose Flour (sifted)
• 1 cup Corn Flour (also called corn starch)
• 2 tablespoons Baking Powder
• 2 tablespoons Soy Sauce (light soy sauce)
• 1 tablespoon Red Chili Sauce (store‑bought Indo‑Chinese style)
• 1 tablespoon Vinegar (or lemon juice)
• 2 cups Vegetable Oil (for deep frying (high smoke point))
• 2 tablespoons Oil (for gravy)
• 1 tablespoon Garlic (finely chopped)
• 1 tablespoon Ginger (finely grated)
• 3 tablespoons Tomato Paste
• 2 pieces Green Chili (finely chopped)
• 1 tablespoon Coriander Leaves (chopped)
• 1/2 cup Bell Pepper (diced, optional)
• 1 medium Onion (diced)
• 3 tablespoons Corn Flour Slurry (corn flour mixed with 4‑5 tbsp water, smooth)
• 3 tablespoons Tomato Ketchup
• 1/4 teaspoon Sugar (white granulated)
• 2 cups Cooked Rice (preferably day‑old, chilled)
• 1 tablespoon Sesame Oil (for flavor)
• 2 tablespoons Crushed Garlic (lightly browned)
• 3 tablespoons Ghee
• 1/2 cup White Cream (the white part of a canned cream or heavy cream)
• 2 tablespoons Soy Sauce (for fried rice)
• 1 tablespoon Green Chili Sauce (optional, for extra heat)

Instructions

1. Prepare the Veggie Mix

   Finely shred 2 cups of cabbage, dice 1/2 cup carrot, and chop 3 tbsp spring onion greens. Place in a large mixing bowl.

   Time: PT5M

2. Add Flavor Base

   Add 1 tbsp ginger‑garlic paste, 1/4 tsp ground black pepper, 1/2 tsp garam masala, 1 tbsp Kashmiri red chili powder, and 1 tbsp salt to the veg mix. Toss well.

   Time: PT3M

3. Make the Batter

   In a separate bowl whisk together 1 cup all‑purpose flour, 1 cup corn flour, 2 tbsp baking powder, 2 tbsp soy sauce, 1 tbsp red chili sauce, and 1 tbsp vinegar. Add water gradually, stirring until you obtain a thick but smooth batter that coats a spoon.

   Time: PT5M

4. Combine Veg Mix with Batter

   Add the seasoned veg mixture to the batter and mix gently until every piece is evenly coated. The mixture should be sticky but not watery.

   Time: PT3M

5. Shape the Manchurian Balls

   With oiled hands, take about 10 g of the mixture and roll it between your palms to form smooth, round balls (size of a walnut). Place on a tray lined with parchment.

   Time: PT7M

6. Deep‑Fry the Balls

   Heat 2 cups vegetable oil in a deep pan over high heat until it reaches 180°C (350°F). Gently drop a few balls in; they should sizzle immediately. Fry for 2‑3 minutes until the exterior is golden and the interior is cooked through. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

7. Prepare the Gravy Base

   In a saucepan, heat 2 tbsp oil over medium heat. Add 1 tbsp chopped garlic and 1 tbsp grated ginger; sauté 1‑2 minutes until fragrant and lightly browned.

   Time: PT3M

   Temperature: Medium

8. Build the Gravy

   Stir in 1 tbsp Kashmiri red chili powder, 4 tbsp chopped spring onion greens, and 3 tbsp tomato paste. Cook 2 minutes, then add 1 diced onion, 2 chopped green chilies, and 1/2 cup diced bell pepper (if using). Sauté until vegetables soften.

   Time: PT5M

   Temperature: Medium

9. Season the Gravy

   Add 3 tbsp tomato ketchup, 1 tbsp soy sauce, 1/4 tsp sugar, 1/2 tsp garam masala, and salt to taste. Mix well.

   Time: PT2M

10. Thicken the Gravy

    Create a slurry by mixing 3 tbsp corn flour with 4‑5 tbsp cold water until smooth. Slowly pour the slurry into the simmering gravy while stirring continuously. Cook 2‑3 minutes until the gravy attains a glossy, slightly thick consistency.

    Time: PT4M

    Temperature: Medium

11. Combine Balls with Gravy

    Gently add the fried Manchurian balls to the hot gravy. Simmer on low heat for 2 minutes, allowing the balls to absorb the sauce without becoming soggy.

    Time: PT2M

    Temperature: Low

12. Prepare Garlic Fried Rice

    Heat 1 tbsp sesame oil in a wok over high heat. Add 2 tbsp crushed garlic and sauté until golden brown (about 30 seconds). Add 2 cups cold cooked rice, breaking any clumps.

    Time: PT3M

    Temperature: High

13. Flavor the Rice

    Stir in 1/2 cup white cream, 3 tbsp ghee, 2 tbsp soy sauce, 1 tbsp green chili sauce, 1 tbsp ginger‑garlic paste, 1/4 tsp sugar, 1/2 tsp garam masala, and salt to taste. Cook 2 minutes, tossing continuously until the rice is glossy and heated through.

    Time: PT4M

    Temperature: Medium

14. Finish and Serve

    Transfer the Manchurian balls with gravy to a serving bowl, garnish with chopped coriander leaves and a drizzle of sesame oil. Serve hot alongside the garlic fried rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cabbage: Napa cabbage, Savoy cabbage
• Instead of Carrot: Daikon radish, Bell pepper
• Instead of Spring Onion: Chives, Leeks
• Instead of Ginger‑Garlic Paste: Fresh ginger and garlic minced separately
• Instead of Black Pepper: White pepper
• Instead of Garam Masala: All‑spice blend
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Salt: Sea salt, Kosher salt
• Instead of All‑Purpose Flour: Bread flour
• Instead of Corn Flour: All‑purpose flour (extra 2‑3 tbsp)
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Soy Sauce: Tamari
• Instead of Red Chili Sauce: Sriracha (less sweet)
• Instead of Vinegar: Apple cider vinegar
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Oil: Sesame oil for extra flavor
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ginger paste
• Instead of Tomato Paste: Pureed fresh tomatoes (cooked down)
• Instead of Green Chili: Jalapeño
• Instead of Coriander Leaves: Parsley
• Instead of Bell Pepper: Green capsicum
• Instead of Onion: Shallots
• Instead of Corn Flour Slurry: All‑purpose flour slurry
• Instead of Tomato Ketchup: Tomato puree + sugar
• Instead of Sugar: Honey (reduce other sugar)
• Instead of Cooked Rice: Cooked quinoa for gluten‑free
• Instead of Sesame Oil: Peanut oil
• Instead of Crushed Garlic: Garlic paste
• Instead of Ghee: Unsalted butter
• Instead of White Cream: Full‑fat milk
• Instead of Soy Sauce (for fried rice): Tamari
• Instead of Green Chili Sauce: Sriracha

Equipment Needed

• Mixing Bowl
• Deep Frying Pan or Wok
• Slotted Spoon
• Knife
• Cutting Board
• Grater (optional)
• Measuring Cups and Spoons
• Spatula
• Saucepan

Critical Steps — Do Not Skip

• Achieving the right batter consistency (not too runny, not too thick).
• Frying at the correct oil temperature (180°C) to get a golden crust without absorbing excess oil.
• Adding the corn‑flour slurry gradually to avoid lumps and over‑thickening the gravy.
• Gentle handling of the fried balls when mixing with the gravy to prevent breakage.

Chef Tips from the Video

• Rinse shredded cabbage in cold water and squeeze out excess moisture to avoid a watery batter.
• Add a pinch of baking soda to the batter for extra fluffiness.
• For extra aroma, finish the gravy with a drizzle of toasted sesame oil.

Troubleshooting

Storage

Refrigerator: Store the Manchurian balls and gravy separately in airtight containers for up to 2 days. Reheat gently on low heat.

Freezer: Freeze the fried balls (uncoated) on a tray, then transfer to a zip‑lock bag; they keep for up to 1 month. Thaw and re‑fry before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Fry the Manchurian balls a few hours ahead, let them cool, and store in the fridge. Re‑heat in a hot pan before adding to fresh gravy.
• Gravy can be prepared a day in advance; re‑heat and add the balls just before serving.
• Cooked rice for fried rice works best when chilled overnight.

Frequently Asked Questions