Veg Manchurian

An Indo-Chinese dish that is extremely popular in India This spicy dish pairs best with basmati rice.

Indo-Chinese cuisine is my absolute favorite! The mixture of desi spices with ingredients like soy, sriracha, and rice vinegar is truly a match made in heaven. This spicy, tangy, and garlicky dish is bursting with mouth-watering flavor. Who said vegan and vegetarian food is boring? This dish sure isn't.

Veg Manchurian Balls:

  1. 2 c shredded cabbage

  2. 1/2 c shredded carrots

  3. 1 tsp salt

  4. 1 tbsp cornstarch

  5. 2 tbsp all purpose flour

  6. 1 tbsp oil


  1. 1 tbsp oil

  2. 3/4 c yellow onions

  3. 1/2 c green onions

  4. 2 tbsp garlic

  5. 2 tbsp soy

  6. 2 tbsp sriracha

  7. 2 tbsp ketchup

  8. 1/2 tbsp vinegar

  9. 1/2 tsp Kashmiri mirch

  10. 1/8 tsp smoked paprika

  11. 1/4 tsp black pepper powder

  12. Pinch of salt

  13. 1 c water

  14. 1/4 c leftover veggie broth

  15. 1 tbsp cornstarch

  16. 1 serrano chili

Veg Manchurian Balls:

  1. Place your shredded cabbage and carrots in a bowl and rub very well with salt.

  2. Set this mixture aside for 5 minutes and then scoop it into either a nut milk bag (I got mine on amazon) or in a muslin cloth, and squeeze out all of the excess liquid

  3. Do not discard the excess liquid; we will use this later as a veggie broth substitute.

  4. Now add cornstarch and all purpose flour to your veggies and mix well with your hands. Form balls with theses veggies, and coat them with oil before popping them into your air fryer at 400 degrees for 20 minutes.


  1. Sauté your yellow onions in oil until translucent and then add in your green onions and garlic

  2. Continue cooking for about another minute, and then add in all of your sauces and spices and simmer for ~3 minutes on low heat.

  3. Add in your cornstarch and mix well with the sauce, and then add your water and leftover veggie broth.

  4. Add in your serrano chili (finely chopped). Note: feel free to sauté the chillies earlier in the recipe after you added the garlic! I tried this method this time for a change and I enjoyed the result, but both methods work well).

  5. Simmer the mixture on low-medium heat for about 10 minutes until the sauce thickens well.

  6. Add in your veg manchurian balls and cook for a couple of minutes in the sauce before serving.

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