tasty manchurian 🏻 just ₹50/

Ingredients

• 4 Tbsp Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 1 medium Onion (peeled and sliced thin)
• 1 cup Mixed Vegetables (carrot, cabbage, capsicum) (finely chopped into bite‑size pieces)
• 1 Tbsp White Vinegar (adds tanginess)
• 2 Tbsp Schezwan Paste (store‑bought or homemade)
• 1 cup Water (for the gravy base)
• ½ tsp Black Pepper (freshly ground)
• 1 Tbsp Soy Sauce (regular or low‑sodium)
• a few drops Food Colour (Red) (optional, for authentic colour)
• 2 Tbsp Tomato Ketchup (smooth)
• 1 tsp Green Chili Paste (adjust to heat preference)
• 1 tsp Custard Powder (dissolved in 2 Tbsp water, used to thicken gravy)
• ½ tsp Salt (or to taste)

Instructions

1. Prep the Vegetables

   Peel and slice the onion thinly. Finely chop the mixed vegetables (carrot, cabbage, capsicum) into bite‑size pieces; you should have about 1 cup total.

   Time: PT5M

2. Heat Oil and Fry Vegetables

   Add 4 Tbsp oil to the pan and heat over medium‑high heat. Once shimmering, add the sliced onion and fry for 2 minutes, then add the mixed vegetables. Fry until they turn golden and crisp, about 8‑10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: Medium‑high heat

3. Prepare the Gravy Base

   While the veg is frying, combine vinegar, Schezwan paste, water, black pepper, soy sauce, food colour, tomato ketchup, green chili paste, and salt in a mixing bowl. In a separate small cup, dissolve the custard powder in 2 Tbsp water and add to the mixture.

   Time: PT5M

4. Cook the Gravy

   Pour the gravy mixture into the pan with the fried vegetables. Bring to a gentle boil, then reduce to a simmer. Cook for 5‑7 minutes, stirring, until the sauce thickens and coats the veg.

   Time: PT7M

   Temperature: Simmer

5. Combine and Finish

   Stir the fried veg into the thickened gravy, ensuring every piece is well coated. Cook for an additional 2‑3 minutes to let the flavours meld.

   Time: PT3M

   Temperature: Medium heat

6. Serve

   Transfer the Veg Manchurian to a serving dish and serve hot with steamed rice or fried noodles.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

4g

Carbohydrates

20g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Vegetable Oil: peanut oil, sunflower oil
• Instead of Onion: shallot
• Instead of Mixed Vegetables (carrot, cabbage, capsicum): frozen mixed veg
• Instead of White Vinegar: apple cider vinegar
• Instead of Schezwan Paste: hot chili garlic sauce
• Instead of Soy Sauce: tamari
• Instead of Tomato Ketchup: tomato puree with a pinch of sugar
• Instead of Green Chili Paste: finely chopped green chilies
• Instead of Custard Powder: cornstarch (1 tsp)

Equipment Needed

• Frying Pan or Wok
• Mixing Bowl
• Spatula or Slotted Spoon
• Knife
• Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Frying the vegetables until golden‑brown but not burnt
• Dissolving custard powder completely to avoid lumps
• Achieving the right gravy thickness before adding the veg

Chef Tips from the Video

• Use a high smoke‑point oil like canola for a cleaner fry
• Add a squeeze of fresh lemon juice at the end for a bright finish
• For extra depth, toast a pinch of sesame seeds and sprinkle on top before serving

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of fried veg changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Prepare the gravy base a few hours ahead and refrigerate; reheat before adding the fried veg
• Fry the vegetables and keep them separate; combine just before serving for maximum crispness

Frequently Asked Questions