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Vegetable Manchurian

Portion Size: 30g/ea.

Yield: 10 no’s

Ingredients Quantity
Cabbage 250 g
Onion 200 g
Capsicum 150 g
Carrot 150 g
Ginger 25 g
Garlic 25 g
Green Chilies 20 g
Red Chilies 20 g
Spring Onion 40 g
Corn Flour 80 g
Rice Flour 60 g
Soda Water (opt) 80 ml
Water (ice cold) 100 ml
Salt To Taste
Peppercorns Black To Taste
Oil To Fry


  1. Prepare all the vegetables by washing and cleaning them under running water.
  2. Cut the Onions, Capsicum, Carrot and Cabbage lengthwise, into thin strips; Julienne.
  3. Chop the Ginger, Garlic, Green and Red Chilies fine.
  4. In a bowl, mix the dry ingredients: Cornstarch, Rice flour, Salt and Black Pepper Powder. To the same bowl add all the prepared vegetables, mix gently. Make sure the vegetable do not break into small pieces.
  5. In a small bowl mix water and soda together.
  6. Once all the vegetables are coated with the dry flour, mix in the liquid slowly.
  7. Don’t add all the liquid all at once.
  8. Once the consistency of the mixture of vegetables, the flour and the liquid come to a binding state, stop adding the Liquid.
  9. Rest the mixture in the refrigerator for at least 2 hours.
  10. Once rested start forming 30g balls of the mixture, and rest them on side.
  11. Heat the oil in a Kadhai.
  12. Deep fry them, in hot to medium hot oil.
  13. Make sure to deep fry the Manchurian Balls, all the way through, till the center.
  14. Garnish with Chopped Spring Onion and Serve hot with assorted sauces.