Vegetable Manchurian is one of those iconic Indo-Chinese dishes I could eat every single week and never get tired of. This version is air-fried (so it’s lighter, crispier, and way less work), uses the leftover veggie liquid as broth for extra flavor, and leans into that classic restaurant-style taste while still being easy enough for a weeknight.
And if you love this, definitely check out my gobi manchurian and paneer manchurian too. Clearly, I have a type.
Table of contents
What is Vegetable Manchurian?
Vegetable Manchurian is a popular Indo-Chinese dish made from finely shredded vegetables—usually cabbage and carrots—bound together, shaped into balls, fried or air-fried, and simmered in a savory, tangy, umami-rich gravy. The flavor profile hits all the classics: garlic, soy sauce, vinegar, heat from green chilies, and a slight sweetness from ketchup.
Whether you’re team dry manchurian or gravy manchurian (my favorite), the core of the dish is always the same: crispy veggie balls with a tender inside and a bouncy bite. My version leans toward saucy comfort food, perfect with fried rice or noodles.
Key ingredients for vegetable manchurian
- Cabbage & Carrots: These form the base of the manchurian balls. They shred easily, cook quickly, and create a light yet toothsome texture. Salting them draws out moisture, which is essential for structure.
- Cornstarch & All-Purpose Flour: This duo binds the veggies together. Cornstarch gives crispiness, while flour gives sturdiness. Together, they mimic the texture of restaurant-style vegetable manchurian.
- Garlic, Onions & Green Onions: The aromatic backbone of Indo-Chinese cooking. They add sweetness, depth, and that signature sizzle.
- Soy Sauce, Sriracha & Ketchup: This is your holy trinity—umami, heat, and sweetness. These three build a balanced gravy with layers of flavor.
- Vinegar, Kashmiri Mirch & Black Pepper: Adds tang, color, and warmth. Kashmiri mirch especially gives you that restaurant-style red hue without overpowering spice.
- Veggie Broth + Water: Using the squeezed veggie liquid as broth ensures nothing goes to waste and adds natural flavor back into the sauce.
The full written recipe with measurements is below on the recipe card.
how to shape and fry vegetable manchurian
Making the perfect veggie balls comes down to three things:
1) Squeeze out the moisture.
2) Use the right amount of binder.
3) Cook them hot enough to crisp.
Once you salt the vegetables and let them rest, they’ll release a surprising amount of liquid. Removing this liquid fully creates structure and prevents the balls from falling apart. I prefer air-frying because it gives you the crispiness of frying without the oil, but pan-frying and deep-frying also work.
My Expert Tips
Squeeze hard—like, actually hard.
Any excess moisture will cause your balls to fall apart. This is the #1 reason vegetable manchurian fails. If your mixture feels loose, squeeze again or add 1–2 teaspoons extra flour.
Don’t skip the salt-and-rest step.
Salt draws out water; if you skip it, you’ll never get enough moisture out by squeezing alone.
Avoid over-mixing the batter.
Once the veggies bind, stop. Over-mixing breaks them down too much and leads to mushy balls.
Air fryer too crowded? They won’t crisp.
Give the balls space to breathe. Overcrowding = steaming instead of crisping.
FAQ
You either (1) did not squeeze out enough of the excess moisture from your veggies after rubbing them with salt, or (2) you didn’t use enough starch or flour as a binding agent.
Add the balls to the gravy only when you’re ready to serve. Letting them sit too long in the sauce softens the exterior.
Serving Suggestions
I love serving vegetable manchurian with a big bowl of fried rice or noodles like a bowl of lo mein, because the gravy hugs every grain and bite so perfectly. If you want something lighter, pair it with a simple steamed jasmine rice situation to let the flavors shine.
If you’re making a full spread, it pairs beautifully with my chili oil dumplings or vegetable spring rolls. And if you’re in the mood for a takeout-style feast, round it out with cold spicy peanut noodles, honey chilli potatoes, or any of your favorite vegetarian Indo-Chinese dishes for the coziest dinner vibe.
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you
Vegetable Manchurian
Equipment
- air fryer
Ingredients
Vegetable Manchurian "Meatballs"
- 2 c shredded cabbage
- 1/2 c shredded carrots
- 1 tsp salt
- 1 tbsp cornstarch
- 2 tbsp all purpose flour
- 1 tbsp oil
Sauce
- 1 tbsp oil
- 3/4 c yellow onions
- 1/2 c green onions
- 2 tbsp garlic
- 2 tbsp soy
- 2 tbsp sriracha
- 2 tbsp ketchup
- 1/2 tbsp vinegar
- 1/2 tsp Kashmiri mirch
- 1/8 tsp smoked paprika
- 1/4 tsp black pepper
- salt, to taste, optional
- 1 c water
- 1/4 c veggie broth, left over from the manchurian mixture
- 1 tbsp cornstarch
- 1 serrano chili
Instructions
- Salt the vegetables: Place shredded cabbage and carrots in a bowl, add salt, and massage well so the veggies begin releasing moisture.
- Squeeze out moisture: After 5 minutes, transfer the mixture to a nut-milk bag or muslin cloth and squeeze out as much liquid as possible. Reserve this liquid to use as broth later.
- Form the manchurian mixture: Add cornstarch, all-purpose flour, and a tablespoon of oil to the vegetables. Mix until they come together into a workable dough.
- Shape the balls: Form small, tight balls with your hands. Lightly coat each with oil for even browning.
- Air fry the balls: Place in an air fryer at 400°F for 20 minutes, shaking halfway through. They should be lightly golden and firm.
- Start the gravy: Sauté yellow onions in oil until translucent. Add green onions and garlic, cooking for another minute.
- Add sauces and spices: Mix in soy sauce, sriracha, ketchup, vinegar, Kashmiri mirch, smoked paprika, pepper, and salt. Simmer briefly.
- Build the sauce: Stir in cornstarch, then slowly pour in water and the reserved veggie broth while whisking.
- Add chilies: Mix in finely chopped serrano chili. You can also sauté it earlier with the garlic for a deeper flavor.
- Simmer and thicken: Cook the sauce on low–medium heat for 10 minutes until glossy and thick.
- Coat the manchurian: Add the air-fried veggie balls to the gravy and cook for a couple of minutes to help them absorb the flavors.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this dish so much! I had it for the first time on my trip to Malaysia and it was unlike anything I’ve ever had before. So, I was SO EXCITED to see that you shared this recipe! Thank you!! 🤗