Thursday, June 14, 2012


This is the most popular dish of the Chinese Cuisine and a healthy one too as it has all the vegetables. The dry version can be serves as a snack too. The spice level can be adjusted as per your taste.


For Balls:

Cabbage: 1 cup very finely chopped/grated
Carrot: 1/2 cup grated
Capsicum: 1/4 cup grated/finely chopped
French beans: 1/4 cup finely chopped
Green chillies: 2 finely chopped
Soy Sauce: 2 tsp
Ajinomoto: a pinch
Black Pepper: 1 tsp
Salt to taste
Refined Four: 3-4 tsp
Corn Flour: 3-4 tsp

Manchurian Sauce:

Corn Flour: 2-3 tbsp
Garlic: 5-6 pods, finely chopped
Green chillies: 2 split lengthwise
Spring Onions: 3 with greens [or] Onion : 1 sliced long
Soy Sauce: 2 tbsp
Green chilli sauce: 1 tsp
Tomato Sauce: 1 tsp
Vinegar: 1 tsp
Ajinomoto: a pinch Salt to taste

1. Take cabbage, carrots, beans and capsicum in a frying pan and place the pan on fire, without adding any oil. Stir fry the vegetables briskly for a minute, and keep covered another minute. (This removes the extra moisture from the veggies, and also makes them 1/4 cooked).

2. Remove from fire and transfer to a bowl. Add all the remaining ingredients including the flours and knead to mix them well. There will be enough moisture in the mixture to bind it well. 

3. Now, make little balls (smaller than a lemon), and deep fry them on medium flame until golden brown. Keep aside. (They make a good snack on their own too.)

For the sauce
 Heat 2-3 tsp of oil and add the garlic, onions (save the greens for the garnishing) and green chillies. Meanwhile, make cornflour slurry from 1 & half cups water. When the onions turn translucent, add the corn flour slurry, soy sauce, chilli sauce, tomato sauce, vinegar, ajinomoto and salt to taste. Let the mixture boil until it becomes thick as a sauce.
While serving, assemble the balls in a dish and pour the sauce over them. Alternately, when the sauce thickens, you may add all the veg balls at a time and stir until the sauce coats the balls. Garnish with coriander leaves and onion greens.
This dish goes well as a snack (serve it dry) and also as an accompaniment with Chinese Veg Fried Rice or Egg Fried Rice and any kind of noodles.

Pin for later

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  1. The sauce is so colorful, I would like to grab them and munch. Very interesting recipe

  2. looks yum! have to try this :)

  3. That sauce sounds really tasty. Yum!

  4. Such a lovely looking dish. I love the colour of your sauce.

  5. These manchurian balls sound really delicious and would be perfect to serve with garlic rice.

    1. Yes Nayna .. dry version can be served as a snack too.

  6. One of my favorite dish. I always have some in the freezer. I would love to try your version.

    1. Ok.. never tried freezing them. Good to have them handy for sudden visitors.


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