Toss your crispy Manchurian balls in Winn's Manchurian Sauce for a rich, umami-tasting glaze that heightens their texture and flavor.
Ingredients for Veg Manchurian Balls Recipe
For the Manchurian balls:
2 cups finely chopped mixed vegetables (cabbage, carrots, bell peppers, etc.)
1/2 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon ginger-garlic paste
Salt and pepper, to taste
Oil for frying
For the Gravy:
Winn Manchurian Sauce
1 tablespoon vegetable oil
3-4 garlic cloves, minced
1-inch piece of ginger, minced
2-3 green chilies, finely chopped (adjust to taste)
1 onion, finely chopped
1 bell pepper (any color), diced
Salt and pepper, to taste
Chopped spring onions for garnish
How to Make Veg Manchurian Balls Recipe
PREPARE THE MANCHURIAN BALLS:
- In a large bowl, combine the finely chopped mixed vegetables, all-purpose flour, cornstarch, ginger-garlic paste, salt, and pepper.
- Mix well to form a cohesive mixture, then shape into small balls, approximately 1 inch in diameter.
FRY THE MANCHURIAN BALLS:
- Heat oil in a deep pan or wok over medium-high heat.
- Fry the vegetable balls in batches until golden brown and crispy.
- Remove from oil and drain on paper towels to remove excess oil.
PREPARE THE GRAVY:
- In the same wok or a clean pan, heat 1 tablespoon of vegetable oil over medium heat.
- Add minced garlic, ginger, and green chilies, and sauté for about a minute until fragrant.
- Add the chopped onion and diced bell pepper, stir-frying for 2-3 minutes until they start to soften.
ADD WINN MANCHURIAN SAUCE:
- Pour in Winn Manchurian Sauce, stirring well to coat the vegetables.
- Add salt and pepper to taste, adjusting the seasoning as needed.
COMBINE & SERVE:
- Gently add the fried Manchurian balls into the sauce, tossing to coat them evenly.
- Cook for an additional minute until the sauce and balls are thoroughly heated.
GARNISH & SERVE:
- Garnish with chopped spring onions and serve hot as a main dish with steamed rice or noodles.


