Manchurian
Manchurian is a popular Indo-Chinese dish that has become a staple in Indian restaurants and street food culture.
✍️ By: Krrish Sona
📅 Published: Oct.28 2025
⏱️ Prep: 15–20 minutes (chopping veggies, mixing)
🔥 Cook: 20-25 minutes (frying + sauce preparation)
⏳ Total: ~40-45 mins (stovetop)
🍽 Serves: 3–4
👉 Jump to Recipe
📚 Table of Contents
- 🏁 Introduction
- 🔄 Variation
- 🍲 Recipe
- ⚖️ Nutritional Value
- 🍽️ Serving Suggestion
- ❓ FAQs
- 📝 Conclusion
Known for its bold flavors and enticing texture, it usually consists of deep-fried vegetable or meat balls tossed in a savory, tangy, and slightly spicy sauce. The dish can be served dry as an appetizer or with gravy as a main course, making it versatile and loved by many. Its appeal lies in the perfect balance of crispiness and the saucy coating, which carries flavors ranging from garlic and ginger to soy sauce and chili, creating a comforting yet flavorful bite every time.
Despite its name, Manchurian does not actually come from Manchuria, China. The dish was invented in India by Chinese immigrants who adapted their traditional cooking to suit Indian tastes, giving birth to the unique Indo-Chinese cuisine. It is widely believed that Nelson Wang, a chef from Kolkata in the 1970s, first created the dish by combining Chinese cooking techniques with Indian spices. Over the years, Manchurian has evolved into multiple variations—vegetable, soya, and even paneer versions—cementing its place as a beloved fusion food that represents the culinary dialogue between India and China.
My First Manchurian Memory
I still vividly remember the incident when I had my first taste of Manchurian. For me, it was truly a case of 'love at first sight.' At that time, I was just a cheerful, carefree six-year-old boy attending a local wedding ceremony with my family.
In an Indian wedding, the dinner is typically an assisted buffet, where guests take their plates and proceed to the food counters, and the stewards present serve the dishes. I noticed an elderly grandmother sitting at a banquet table. Her plate was filled with many varieties of food, but my attention was caught by a dish with two small, red, tennis-ball-like pieces coated in a thick sauce, which she was happily eating with poori (fried bread). It looked unique to me, and I felt a strong urge to know what that dish was. I asked my older sister, who explained that it was made by mixing different vegetables and then adding a sauce.
I immediately insisted that I was hungry and needed to eat, though the real motivation was to try the Manchurian. We took our plates and headed to the food counters, and the steward served us. I quickly sat down at the banquet table and began eating. I took my first bite of the Manchurian, and it was so exceptionally delicious that I instantly fell in love with the dish. It was genuinely well-made that day, and the aroma was fantastic. My heart was filled with joy and I was overjoyed. I don't remember anything else about that wedding—where I went or whose wedding it was—but the Manchurian incident is perfectly clear in my memory.
Even today, when I ask my sister and mother about this, they don't recall it. They often think I'm just making up unnecessary stories. However, some incidents in our lives leave an indelible impression on our hearts and minds. That is why this incident, which happened decades ago, remains with me now and will stay until my last breath. Enough reminiscing; let's move on to the Manchurian recipe.
Why Manchurian Is So Irresistible
Manchurian is a beautiful Indo-Chinese fusion—Chinese-inspired flavors adapted to Indian taste buds. It comes in many varieties:
Veg Manchurian – a comforting mix of finely chopped vegetables, herbs, and spices.
Gobi Manchurian – crunchy cauliflower bites coated in that irresistible sauce.
Paneer Manchurian – soft cubes of paneer in a tangy, slightly spicy glaze.
Soya Manchurian – tender soya chunks in the same signature sauce.
Variation doesn't Matter more , the real thing that matters is truly special combination of texture and flavor: crispy exterior, soft interior, and that glossy, umami-packed sauce that clings to every bite.
Our Other recipes you should try:
Ingredients
For this homemade Manchurian, I like to keep it simple and fresh. Here’s what you’ll need:
For the balls:
- 500 gm finely chopped cabbage 🥬
- 1/2 cup chopped carrots 🥕
- 1/2 cup finely chopped spring onions
- 1/4 cup cornflour
- 1/2 cup all-purpose flour (maida)
- 1 tbsp garlic-ginger paste ( you can also use finely chopped garlic & ginger instead of paste)
- Salt to your taste
- Oil for frying ( Any type of oil you prefer)
For the sauce:
- 2-3 tbsp oil
- 7-8 garlic cloves 🧄- finely chopped
- 2 inch ginger - finely chopped
- 2-3 chopped green chilies 🌶️
- 1 medium onion 🧅 - chopped
- 1/2 Capsicum 🫑 - roughly cut
- 3 tbsp soy sauce
- 2 tbsp tomato 🍅 ketchup
- 2 tsp vinegar
- 500 ml water
- 1 tbsp black pepper powder
- Salt to taste
- Ajinomoto (fully optional)
- Food color (100% optional)
- 1 tbsp cornflour slurry (cornflour + water)
- Chopped Spring onions and fresh coriander leaves for garnish
Tip:
Fresh vegetables and just the right balance of soy sauce and vinegar make all the difference.
Manchurian is better to cook in a Chinese wok than in a regular pan. A Chinese wok is a special type of cooking utensil used to make fast food items like Hakka noodles, Manchurian, and many other Chinese dishes.
Step-by-Step Manchurian Recipe
Making the Manchurian Balls
1. To start, chop the cabbage and carrots into small pieces. (A vegetable chopper works well for this.)
Place the chopped cabbage in a bowl and mix in 1 tablespoon of salt. Leave it for about 20 minutes. (This step helps draw out the excess water from the cabbage.)
After 20 minutes, firmly squeeze a handful of cabbage at a time to remove as much water as possible. Transfer the squeezed cabbage to a new bowl. Continue until all the cabbage is dry.
2. Now, add the chopped carrots, ginger-garlic paste (or chopped ginger and garlic), salt, cornflour, and all-purpose flour to the cabbage. Mix these ingredients to form a dough. You can add 1 to 2 tablespoons of water if needed, but keep the dough soft, as shown in the video 👇 .
3.Next, heat oil in a pan. Once the oil is completely hot, reduce the heat to medium. Roll small balls from the dough with your hands and carefully place them straight into the pan. Fry them for 9–10 minutes on medium heat. Once the Manchurian balls start turning reddish-brown, take them out. Fry all the balls in batches.
The Manchurian balls are now ready! But the dish is incomplete without the sauce, so let's prepare that next.
Manchurian Sauce Preparation
1. In a separate pan or wok, heat 3 tablespoons of oil over high heat. Add the chopped ginger, garlic, and green chilies, and sauté them quickly (flash-fry) for approximately 3–4 seconds.
2. Add the chopped capsicum (bell pepper) and onion. Continue to stir-fry constantly for 30–40 seconds to keep the vegetables crisp.
3. Pour in the soy sauce and vinegar and sauté for another 20 seconds. Next, add water. Incorporate the tomato ketchup, salt, black pepper powder, ajinomoto (monosodium glutamate, which is optional), and food color (if using). Allow the mixture to cook for 2–3 minutes.
4. Gradually pour in the cornflour slurry (cornflour mixed with water) while stirring to ensure smooth thickening. Once the sauce has thickened, add the Manchurian balls and cook for an additional 2–3 minutes to allow them to absorb the sauce.
5. Turn off the heat. Garnish the dish generously with chopped spring onions and coriander leaves. Serve immediately while hot.
This process yields a highly flavorful Manchurian dish that can rival restaurant quality.
Nutritional Value Chart
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe 4
Calories
278
% Daily Value*
| Total Fat | 13.5 g | 17% |
| Saturated Fat | 1.9 g | 9% |
| Trans Fat | 0 g | — |
| Cholesterol | 0 mg | 0% |
| Sodium | 765 mg | 33% |
| Total Carbohydrates | 34.2 g | 12% |
| Dietary Fiber | 3.6 g | 13% |
| Total Sugars | 4.2 g | — |
| Protein | 6.8 g | 13% |
| Vitamin A | 28% | |
| Vitamin C | 32% | |
| Calcium | 4% | |
| Iron | 6% |
*Percent Daily Values are based on a 2,000-calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutritional values are estimates and may vary depending on portion size, preparation method, and ingredients used.
| Calories: | 2,000 | 2,500 | |
|---|---|---|---|
| Total Fat | Less than | 65g | 80g |
| Sat Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g |
This chart is made by using AI and Online tools and may be not accurate. abd also vary according to amount and quality of ingredients used. For more details read our policy- Nutritional Chart Disclosure.
Serving Ideas & Pairings
Manchurian shines best when paired with:
Hakka noodles
Jeera Rice
For a street-style twist, serve it in a shallow bowl with extra sauce poured over the rice.
Tips for Perfect Manchurian Every Time
Making Manchurian is very simple. If you keep a few key things in mind while preparing this dish, it will turn out exceptionally well, even on your first attempt. So, let's look at those important points:
The Manchurian balls should be crispy on the outside and soft inside. When you prepare the dough, use the perfect quantity of ingredients as I described. Always fry the balls on a medium flame.
The taste of the sauce heavily depends on the soy sauce and vinegar. When making the sauce, use only 2 tablespoons of soy sauce and 2 tablespoons of vinegar after you have sautéed the onions. If needed, we can always add more at the end. Adding the soy sauce and vinegar while sautéing the onions gives the whole dish a smoky flavor.
Always keep the flame high when making the sauce. After quickly sautéing the garlic and ginger 2–3 times, immediately add the onion and capsicum. Do not wait for the garlic to turn brown.
Always use fresh vegetables.
Healthier & Vegan Alternatives
Bake or air-fry the Manchurian balls instead of deep-frying.
Swap all-purpose flour with rice flour or gluten-free mix for a lighter bite.
Use low-sodium soy sauce for a healthier version without compromising taste.
FAQ
Q1: Can I make Manchurian without deep-frying?
A: Yes! You can bake or air-fry the balls for a healthier option.
Q2: Which sauce is best for Manchurian?
A: A mix of soy sauce, tomato ketchup, vinegar, garlic, and a little cornflour slurry for thickness.
Q3: How to make restaurant-style Manchurian at home?
A: Use fresh vegetables, fry the balls to golden perfection, and ensure the sauce is glossy and well-balanced.
4. What is the best way to store this?
A: You can use the refrigerator to store it, where it can generally be kept for 2–3 days. However, I recommend only making as much as you can eat. Eating leftovers (stale food) is generally not ideal.
Conclusion
Manchurian is a simple but quite magical dish. When the crispy-outside, soft-inside balls are mixed into the sauce, the delicious spice and aroma that comes out during cooking truly doubles your appetite. Both adults and children love to eat this dish.
Manchurian is a special dish in its own right. You should definitely try making this dish, and tell us how it went.
Try this recipe and share your doubts, suggestions, recommendations, or experiences in the comments.
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