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VEG MANCHURIAN IN SCHEZWAN GRAVY | INDO - CHINESE PERFECTION 

Crispy Veg Balls in Schezwan Gravy

Crispy on the outside and soft on the inside, these veggie balls are packed with flavor and texture. They’re tossed in a fiery, tangy, garlicky Schezwan gravy that delivers the perfect balance of heat and zest. Bold, spicy, and irresistibly delicious, this Indo-Chinese classic is comfort food at its best. Skip the takeout and recreate this restaurant-style favorite easily at home for a satisfying, crowd-pleasing meal.


EXPLORE STARTER'S RECIPE'S    

Veg Manchurian balls coated in spicy red Schezwan sauce served in a white bowl with herbs on top¯

Tips & Tricks for Perfect Veg Manchurian

uJUMP TO RECIPE

Squeeze out excess moisture from veggies to keep the balls crisp and prevent sogginess.
Don’t overcrowd the pan while frying – it helps them cook evenly and stay golden.
Use homemade Schezwan sauce for better flavor and control over spice levels.
Toss the balls in gravy just before serving to keep the texture perfect.
For a healthier twist, try air frying or baking the veggie balls!

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     Step-by-Step Recipe: Veg Manchurian in Schezwan Gravy | Indo-Chinese Perfection 

INGREDIENTS

    For the Stuffing Masala

  • For Manchurian Balls:
  • Grated Cabbage – 120 g
  • Grated Carrot – ½ cup
  • All-purpose Flour (Maida) – 2 tbsp
  • Cornflour – 2 tbsp
  • Salt – to taste
  • Boiled & mashed Potato – 1 small
  • Red Chilli Flakes – 1 tbsp
  • Water – 3 to 4 tbsp (as needed)

    For Schezwan Gravy

  • Oil – 2 tbsp
  • Garlic – 3 cloves, chopped
  • Ginger – 1 inch, chopped
  • Green Chilli – 1, chopped
  • Onion – 2 tbsp, chopped
  • Green Capsicum – 2 tbsp, chopped
  • Homemade Schezwan Sauce – ½ tbsp
  • Tomato Ketchup – 1 tbsp
  • Soy Sauce – 1 tsp
  • White Vinegar – 1 tsp
  • Sugar – a pinch
  • Aromatic Powder or Ajinomoto – ½ tsp
  • White Pepper Powder – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Water – ½ cup
  • Spring Onion – 1 tbsp, chopped (for garnish)
​

PREPARATION STEPS

​    Manchurian Balls

  • Mix grated cabbage & carrot. Squeeze out excess water using a cloth.
  • In a bowl, add veggies, maida, cornflour, salt, mashed potato, red chilli flakes, and a few tbsp water. Mix into a semi-soft dough.
  • Shape into small balls.
  • Heat oil and deep fry on medium flame until golden brown. Set aside.

    Gravy

  • In a pan, heat 2 tbsp oil. Sauté garlic, ginger, and green chilli on high flame till fragrant.
  • Add chopped onion and stir-fry briefly.
  • Add Schezwan sauce, ketchup, soy sauce, vinegar, sugar, aromatic powder/ajinomoto, white and black pepper, and water.
  • Cook till oil separates and the sauce thickens slightly.
  • Toss in capsicum and the fried Manchurian balls. Mix well until the gravy coats the balls.
  • Garnish with spring onions. Serve hot with fried rice or noodles!


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