आज बनाया खुद का पसंदीदा खाना
आज बनाया खुद का पसंदीदा खाना is a medium Indo‑Chinese recipe that serves 4. 550 calories per serving. Recipe by Bristi Home Kitchen on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $7.50 total, $1.87 per serving
Ingredients
- 1/2 small head Cabbage (finely shredded; can use a food processor)
- 1 medium Carrot (julienned)
- 1/2 medium Green Bell Pepper (julienned)
- 3 stalks Spring Onions (white and green parts sliced)
- 6 cloves Garlic (minced; 4 for manchurian, 2 for gravy)
- 2 tsp Ginger (minced; 1 tsp for manchurian, 1 tsp for gravy)
- 2 tbsp All-Purpose Flour (sifted)
- 2 tbsp Corn Flour (for crisp coating)
- 1 tsp Rice Flour (optional, adds extra crunch)
- 1.5 tsp Soy Sauce (divided between batter and sauces)
- 1 tsp Salt (divided, adjust to taste)
- 1/4 tsp Black Pepper (ground)
- 2 cups Vegetable Oil (for deep‑frying; medium‑high heat (≈350°F))
- 200 g Chowmein Noodles (dry, break into pieces before cooking)
- 2 tbsp Oil (for stir‑frying chowmein)
- 2 Green Chilies (sliced)
- 2 medium Onion (1 sliced for chowmein, 1 diced for gravy)
- 4 tbsp Tomato Ketchup (2 tbsp for chowmein, 2 tbsp for gravy)
- 1 tbsp Green Chili Sauce (adds mild heat to chowmein)
- 2 tbsp Red Chili Sauce (1 tbsp for chowmein, 1 tbsp for gravy)
- 2 tsp Vinegar (1 tsp for chowmein, 1 tsp for gravy)
- 1 tbsp Corn Flour (for gravy slurry)
- 1/2 cup Water (for gravy slurry)
Instructions
Prepare Vegetables for Manchurian
Finely chop the half small cabbage, julienne the carrot and green bell pepper, slice the spring onions, and mince the garlic and ginger.
Time: PT15M
Make the Manchurian Batter
In a mixing bowl combine all‑purpose flour, corn flour, rice flour (if using), soy sauce, salt, and black pepper. Mix well to form a dry coating mixture.
Time: PT5M
Coat and Shape Manchurian Balls
Add the chopped vegetables to the dry mixture, toss until each piece is lightly coated, then gently press the mixture together and shape into medium‑sized balls (about 2‑3 cm diameter).
Time: PT10M
Deep‑Fry the Manchurian Balls
Heat vegetable oil in a deep‑frying pan to medium (≈350°F). Fry the balls in small batches for 4‑5 minutes, turning gently, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
Time: PT10M
Temperature: 350°F
Prepare Chowmein Noodles
Boil a pot of water, add the chowmein noodles and cook for 2‑3 minutes until just tender. Drain, rinse under cold water, and set aside.
Time: PT10M
Temperature: boiling
Stir‑Fry Chowmein
Heat 2 tbsp oil in a wok over high flame. Add minced garlic and sliced green chilies, sauté 30 seconds. Add sliced onion, then quickly add carrot, bell pepper, and cabbage. Stir‑fry 2 minutes on high heat, then add the noodles, tomato ketchup, green chili sauce, red chili sauce, soy sauce, and vinegar. Toss everything together for another 2‑3 minutes until the noodles are well coated and vegetables stay crisp.
Time: PT10M
Temperature: high flame
Prepare Manchurian Gravy (Optional)
In a small saucepan heat 1 tbsp oil, add diced onion, bell pepper, minced garlic, and ginger. Sauté 30 seconds. Add tomato ketchup, red chili sauce, soy sauce, and vinegar. Stir, then pour in a slurry made from 1 tbsp corn flour mixed with ½ cup water. Cook on medium flame, stirring, until the gravy thickens (about 3‑4 minutes). Season with salt and pepper.
Time: PT10M
Temperature: medium flame
Combine Manchurian Balls with Gravy (If Using)
Add the fried Manchurian balls to the hot gravy, gently toss for 1‑2 minutes so the balls coat without breaking.
Time: PT5M
Temperature: medium flame
Plate and Serve
Arrange the crispy Manchurian (dry or with gravy) on a serving plate alongside the hot chowmein. Garnish with sliced spring onions if desired.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 12 g
- Carbohydrates
- 70 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan, Dairy‑Free, Gluten‑Free option: use gluten‑free flour blend and tamari
Allergens: Wheat (flour), Soy (soy sauce), Potential cross‑contamination with nuts in oil
Ingredient Substitutions
- Instead of Cabbage: Napa cabbage, Bok choy
- Instead of Carrot: Daikon radish
- Instead of Green Bell Pepper: Red bell pepper, Yellow bell pepper
- Instead of Spring Onions: Leeks
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ginger paste
- Instead of All-Purpose Flour: Whole wheat flour (will change texture)
- Instead of Corn Flour: Rice flour
- Instead of Rice Flour: Corn flour
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Chowmein Noodles: Egg noodles, Rice noodles (different texture)
- Instead of Oil: Sesame oil (adds flavor)
- Instead of Green Chilies: Red chilies, Serrano
- Instead of Onion: Shallots
- Instead of Tomato Ketchup: Tomato puree with a pinch of sugar
- Instead of Green Chili Sauce: Sriracha (less green)
- Instead of Red Chili Sauce: Chili garlic sauce
- Instead of Vinegar: Rice vinegar
- Instead of Corn Flour: All‑purpose flour slurry
Equipment Needed
- Food Processor or Sharp Knife
- Mixing Bowl
- Measuring Spoons
- Deep Frying Pan or Wok
- Slotted Spoon
- Paper Towels
- Large Bowl (for drained noodles)
- Wok or Large Skillet (for chowmein)
- Spatula or Wooden Stirrer
- Small Saucepan
- Ladle (optional)
Critical Steps — Do Not Skip
- Ensuring the oil temperature stays around 350°F for crisp frying.
- Coating the vegetable mixture evenly without adding extra water.
- Shaping uniform balls to prevent breakage during frying.
- Stir‑frying chowmein on high heat to keep vegetables crunchy.
- Preparing a smooth corn‑flour slurry for the gravy.
Chef Tips from the Video
- Use a copper‑coated grater (as shown in the video) for extra‑fine chopping of vegetables.
- Add a pinch of sugar to the chowmein sauce for balanced flavor.
- For extra crunch, sprinkle a tiny amount of rice flour onto the Manchurian balls just before frying.
Troubleshooting
Manchurian balls break apart while frying.
Make sure the batter is not too wet; press the balls firmly and keep the oil at medium heat. Fry in small batches to avoid temperature drop.
Chowmein noodles become soggy.
Do not over‑cook the noodles initially and stir‑fry on high heat for a short time. Toss with a little oil after draining to keep them separate.
Gravy is lumpy.
Whisk the corn‑flour slurry thoroughly before adding and stir continuously while the gravy simmers.
Storage
Refrigerator: Store fried Manchurian balls and cooked chowmein in airtight containers for up to 2 days. Reheat in a hot pan or oven to regain crispness.
Freezer: Manchurian balls freeze well for up to 1 month; thaw and re‑fry before serving. Chowmein is not recommended for freezing.
Room temperature: Do not leave at room temperature for more than 2 hours due to the fried components.
Make-Ahead Tips
- Chop all vegetables and store them in sealed bags in the fridge for up to 24 hours.
- Prepare the dry batter mixture ahead of time and keep it covered.
- Fry the Manchurian balls a day before; re‑heat in a hot oven (180°C) for 5 minutes before serving.
- Cook noodles and toss with a little oil; store in a container and stir‑fry when needed.
Frequently Asked Questions
What is the cultural significance and history of Vegetable Manchurian in Indo‑Chinese cuisine?
Vegetable Manchurian is a hallmark of Indo‑Chinese cuisine, created by Chinese immigrants in India who adapted traditional Chinese techniques to local vegetables and Indian spices. It became popular in Indian street food and restaurant menus as a crunchy, sauce‑laden snack that bridges both culinary traditions.
What are the traditional regional variations of Manchurian in Indian cuisine?
In North India, Manchurian is often served dry with a thick soy‑based sauce, while in South India it may be spicier with added curry leaves. Some regions add paneer or mushrooms, and the gravy can be either dry or semi‑wet depending on local preference.
How is Vegetable Manchurian traditionally served in Indian households?
It is typically served as an appetizer or side dish, accompanied by fried rice or noodles. In many homes, it is presented on a platter with a drizzle of soy sauce and a garnish of sliced spring onions, eaten with the fingers or with a spoon.
During which celebrations or occasions is Vegetable Manchurian commonly prepared in Indian culture?
Manchurian appears at festive gatherings such as birthdays, Diwali parties, and family get‑togethers because it is quick to fry and loved by both children and adults. Its vibrant colors and crunchy texture make it a crowd‑pleaser for celebrations.
What other Indo‑Chinese dishes pair well with Vegetable Manchurian and Chowmein?
Classic pairings include Egg Fried Rice, Chili Paneer, Hakka Noodles, and Sweet‑and‑Sour Chicken. A simple cucumber raita or a light soup like Hot and Sour also balances the richness of the fried items.
What makes Vegetable Manchurian special or unique in Indo‑Chinese cuisine?
Its uniqueness lies in the fusion of Chinese deep‑frying technique with Indian spice blends, creating a crunchy exterior while the interior remains moist and flavorful. The use of readily available Indian vegetables makes it adaptable and widely loved.
What are the most common mistakes to avoid when making Vegetable Manchurian at home?
Common errors include using too much water in the batter, frying at too high a temperature which burns the coating, and overcrowding the pan which drops oil temperature. Also, over‑mixing the vegetable mixture can make the balls mushy.
Why does this recipe use a combination of corn flour and all‑purpose flour for the Manchurian coating?
Corn flour provides a light, airy crispness, while all‑purpose flour adds structure. The blend ensures the balls stay crunchy without becoming overly dense, which is why the video’s creator prefers this mix over using only wheat flour.
How do I know when the Chowmein noodles are perfectly cooked?
The noodles should be tender but still firm to the bite (al dente) and should separate easily when tossed. Overcooked noodles become mushy and absorb too much sauce, so a quick 2‑3 minute boil followed by a hot‑wok stir‑fry is ideal.
Can I make the Vegetable Manchurian ahead of time and how should I store it?
Yes, fry the Manchurian balls a day ahead, let them cool completely, then store in an airtight container in the refrigerator. Re‑heat in a pre‑heated oven at 180°C for 5‑7 minutes to restore crispness before serving.
What does the YouTube channel Bristi Home Kitchen specialize in?
The YouTube channel Bristi Home Kitchen specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on everyday recipes, quick meals, and fusion dishes like Indo‑Chinese favorites, all presented in a friendly, step‑by‑step style.
How does the YouTube channel Bristi Home Kitchen's approach to Indo‑Chinese cooking differ from other Indian cooking channels?
Bristi Home Kitchen emphasizes minimal ingredient lists and practical kitchen hacks—such as using a copper grater for fine chopping—to make Indo‑Chinese dishes accessible for busy home cooks, whereas many other channels focus on elaborate preparations or restaurant‑style plating.
Last updated: August 24, 2026
