How to Make Veg Manchurian by Sanjeev Kapoor?

Manchurian is a popular Indo-Chinese dish which can be made with chicken, lamb or vegetables. Here’s how to make the vegetable version by renowned chef Sanjeev Kapoor. Ingredients:

1 cup chopped cabbage 1 cup chopped carrots 1/2 cup chopped capsicum

1/4 cup spring onions greens 2 tablespoons corn flour Salt to taste

  • In a bowl, combine the grated cabbage, carrots, spring onions, ginger-garlic paste, all-purpose flour, salt and pepper
  • Mix well
  • Shape into small balls and deep-fry in hot oil till golden brown
  • Drain on absorbent paper
  • Heat 2 tablespoons oil in a wok or kadhai over high heat
  • Add the garlic and green chillies and fry for a few seconds till aromatic
  • Add the Manchurian balls and stir-fry for 3 to 4 minutes more till evenly coated with the sauce ingredients
  • 5 Pour in the soy sauce mixture and cook for 1 to 2 minutes more or till the gravy comes to a boil and thickens slightly

What is Veg Manchurian

Manchurian is a popular Indo-Chinese dish where vegetables are coated in a light batter and fried until crisp. They are then tossed in a sweet and sour sauce made with soy sauce, vinegar, and chili peppers. The dish can be made with any number of vegetables, but common ones include cauliflower, carrot, bell pepper, and onion.

How Do You Make Veg Manchurian

Veg Manchurian is a delicious and popular Indo-Chinese dish made with vegetable balls in a spicy, tangy sauce. It is often served as an appetizer or main course. While there are many ways to make Veg Manchurian, the following recipe yields a tasty and authentic dish.

Ingredients: 1 cup chopped cabbage 1 cup grated carrot

1/2 cup finely chopped green bell pepper 1/4 cup finely chopped onion 2 cloves garlic, minced

1 teaspoon grated ginger 1/4 teaspoon salt 1/4 teaspoon black pepper

1/2 cup all-purpose flour 3 tablespoons cornstarch 2 tablespoons water For the Sauce: 2 tablespoons olive oil or vegetable oil 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 1 tablespoon rice vinegar 1 tablespoon sugar 1/2 teaspoon chili paste or hot sauce (optional) 3 cloves garlic, minced 1 small onion, finely chopped 2 teaspoons grated ginger 1 red bell pepper, finely chopped 1 green bell pepper, finely chopped 1 cups chicken broth or vegetable broth Salt and black pepper to taste

Instructions: In a large bowl, combine cabbage, carrot, green bell pepper, onion, garlic, ginger, salt and black pepper. In another bowl whisk together flour cornstarch and water to form a smooth batter.

Add this batter to the vegetables and mix well so that vegetables are coated evenly. Shape mixture into small balls using your hands wetting them if necessary so the mixture does not stick to your hands. Heat oil in a large skillet over medium high heat until hot. Add prepared vegetable balls carefully into the hot oil and cook for about 3 minutes until golden brown on all sides stirring occasionally. Remove cooked balls from pan using a slotted spoon and drain on paper towels. To make the sauce: In the same pan add olive oil or vegetable oil ,soy sauces ,vinegar ,sugar ,chili paste(if desired)and garlic .Stir fry for few seconds until fragrant .Now add onions ,ginger ,bell peppers stir fry for minute more .Add chicken broth or vegetable broth bring it to boil then reduce heat let it simmer for few minutes .Taste test and adjust seasonings as necessary adding more salt ,pepper ,soy sauce or sugar if needed .

Why is Veg Manchurian So Popular

Manchurian is a dish that originates from the Manchuria region in China. It is a popular dish in Indian Chinese cuisine and can be made with either vegetables or meat. The dish is typically made by coating chopped vegetables or meat in a batter, frying them, and then stir-frying them with a variety of sauces.

The most popular sauce to use is a soy-based sauce, but other sauces such as hoisin sauce or chili sauce can also be used. The reason why Veg Manchurian is so popular is because it is a tasty and easy to make dish that can be enjoyed by both vegetarians and meat-eaters alike. The dish can be made as spicy or as mild as you like, making it perfect for those who are looking for something to satisfy their spice cravings.

Additionally, the leftovers (if any) can easily be reheated and eaten the next day, making it an ideal meal for busy weeknights.

What are Some of the Best Ways to Enjoy Veg Manchurian

Manchurian is a popular dish in India that can be made with either chicken, lamb, or vegetables. The dish is typically made by coating the meat or vegetables in a batter and then frying them. The Manchurian sauce is usually a combination of soy sauce, vinegar, and chili peppers.

Veg Manchurian | 10 Best Indo-Chinese Recipes | Chef Anupa | Sanjeev Kapoor Khazana

Veg Manchurian

Manchurian is a dish that originates from China. It typically consists of meat (usually chicken, pork, or beef) that is stir-fried and coated in a thick sauce. The sauce is usually made with soy sauce, rice vinegar, and chili peppers.

Sometimes vegetables are added to the dish, hence the name “veg Manchurian”. There are many different ways to make veg Manchurian. Some recipes call for deep-frying the vegetables before coating them in the sauce, while others simply stir-fry them.

You can also use any type of vegetable you like – common choices include cabbage, carrots, mushrooms, and onions. Whether you’re looking for an easy weeknight dinner or want to impress your guests at a party, veg Manchurian is always a good choice!

Manchurian Recipe

Manchurian is a popular dish in India that originates from the Chinese province of Manchuria. It is typically made with fried rice and vegetables, but can also be made with noodles. The dish gets its name from the fact that it was created by Chinese immigrants who settled in the Indian state of Manipur.

The dish is usually served as a main course, but can also be served as a side dish or appetizer. It is often garnished with green onions and chili peppers, and can be accompanied by soy sauce or vinegar.

Chicken Manchurian

Manchurian cuisine is a style of Chinese cooking originating from the Manchuria region in northeastern China. The cuisine is known for its bold flavors, use of fresh ingredients, and focus on simplicity. Chicken Manchurian is one of the most popular dishes in this cuisine, and consists of chicken that has been marinated in a mixture of soy sauce, rice wine, and spices, then fried until crisp and served with a sweet and sour sauce.

This dish is often served as an appetizer or main course, and can be found on the menus of many Chinese restaurants.

Manchurian Definition

Manchurian refers to a native or inhabitant of the historical region of Manchuria, in Northeast China. The term can also describe things or people associated with Manchuria, such as its culture, cuisine, and art. Manchuria is a region with a long and complex history.

It has been inhabited by various ethnic groups over the centuries, including the Han Chinese, Mongols, Koreans, and Manchus (from whom the name derives). The area was once an important center of trade and power for empires like the Ming and Qing Dynasties. In more recent times, it has been occupied by Japan and Russia before finally being returned to Chinese control after World War II.

The Manchurian people have their own distinct culture which includes traditional music, dance, clothing, architecture, and language. The cuisine is also unique and features dishes like jiaozi dumplings and ganbei alcohol shots. For those interested in learning more about this fascinating culture, there are many resources available online and in libraries.


In his blog post, “How to Make Veg Manchurian by Sanjeev Kapoor?”, the famous Indian chef gives a step-by-step guide on how to make this delicious dish. He starts by explaining what Veg Manchurian is, for those who are not familiar with it. It is a popular Indo-Chinese dish made with vegetables and fried in a batter.

The vegetables are usually chopped into small pieces and can include anything from cabbage to carrots. Chef Kapoor then goes on to give a detailed recipe on how to make the perfect Veg Manchurian. He starts by coating the vegetables in a batter of flour, water and salt.

Then, he fries them in hot oil until they are golden brown. Once the vegetables are fried, he adds them to a sauce of soy sauce, vinegar, garlic and chili peppers. This is cooked for a few minutes until the sauce has thickened.

The final step is to serve the Veg Manchurian with steamed rice or noodles. Chef Kapoor gives some helpful tips on how to garnish the dish with green onions and cilantro before serving.

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