Vegetable Manchurian

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Crispy air-fried vegetable manchurian simmered in a bold, garlicky Indo-Chinese gravy. Light, saucy, flavorful, and perfect with fried rice or noodles.

Prep Time20

Cook Time25

Course: Main Course

Cuisine: fusion, Indian

Servings:

Author: Shreya Walia

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

To prevent your vegetable manchurian balls from falling apart, make sure to squeeze out any excess moisture. This is probably the most critical key step in this recipe. Failure to remove the excess moisture will cause your "meatballs" to disintegrate.

Storage: Keep leftovers in an airtight container for 2–3 days. Store the balls and gravy separately for best texture.

Reheating: Reheat the balls in an air fryer for 3–4 minutes, then toss in warm gravy. This restores crispiness.

Freezing: Freeze the veggie balls (before saucing) for up to 2 months. Re-air-fry before serving.

Substitutions: Replace cabbage with finely shredded zucchini or mushrooms, but make sure to squeeze even more moisture out.

Nutrition