How to make Vegetable Manchurian with Soya Chilli Sauce -

The unique waft of chilli and ginger powder, and the inimitable taste of the vegetable Manchurian balls is what makes this dish deservingly popular

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw bananas (कच्चे केले), Cabbage (बंदगोभी)

Cuisine : Indo-Chinese

Course : Snacks and Starters

Vegetable Manchurian with Soya Chilli Sauce

Vegetable Manchurian with Soya Chilli Sauce Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vegetable Manchurian with Soya Chilli Sauce Recipe

  • Raw bananas , boiled, peeled and mashed 3/4 cup

  • Cabbage , finely chopped 2 tablespoons

  • French beans , finely chopped 1 tablespoon

  • Green capsicum , finely choppd 1 tablespoon

  • Green chillies , finely chopped 1 teaspoon

  • Fresh coriander leaves , finely chopped 1 tbsp + to garnish

  • Black pepper powder to taste

  • Red chilli flakes 1/2 teaspoon

  • Dried ginger powder (saunth) 1/2 teaspoon

  • Salt to taste

  • Cornflour 1 tablespoon

  • Refined flour (maida) 1/2 tablespoon

  • Oil to deep fry

  • Soy-chilli sauce

  • Soy sauce 1 tablespoon

  • Green chilli sauce 2 tablespoons

  • Tomato ketchup 1 tablespoon

  • Black pepper powder to taste

  • Dried ginger powder 1/2 teaspoon

  • Salt to taste

  • Red chilli flakes 1/4 teaspoon


Step 1

Heat sufficient oil in a kadai.

Step 2

Take raw bananas in a mixing bowl, add cabbage, French beans, green capsicum, green chillies, coriander leaves, pepper powder, chilli flakes, dried ginger powder and salt and mix well. Add cornflour and refined flour and mix well.

Step 3

Divide the mixture into equal medium sized portions and shape them into balls. Gently slide these balls into hot oil and deep-fry until golden-brown. Drain on absorbent paper.

Step 4

To make soya-chilli sauce, heat another non-stick pan. Add green chilli sauce, tomato ketchup, soy sauce and 3 tablespoons water and mix well. Add pepper powder, dried ginger powder, salt and chilli flakes, mix and cook for 1-2 minutes.

Step 5

Skew each Manchurian ball on a satay stick and arrange them on a serving plate. Pour some soy-chilli sauce over them, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.