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  • Tejinderjit Singh

How to Make Restaurant-Style Veg Manchurian at Home: A Step-by-Step Guide

As the owner of Shanti Indo Lankan, I am proud to offer our unique twist on a classic Chinese dish - Veg Manchurian. This dish is a popular choice among our customers, and for good reason. The combination of crispy exterior and soft interior makes it an ideal appetizer or main course.

At Shanti Indo Lankan, we use only the freshest ingredients to make our Veg Manchurian. Our special Manchurian sauce is what sets us apart and is available in three levels of spiciness - mild, medium, and hot. This allows our customers to choose the heat level that suits their taste buds.

Veg Manchurian with gravy and Rice

But why settle for just enjoying Veg Manchurian at our restaurant when you can make it at home too? Here's a step-by-step guide to making restaurant-style Veg Manchurian:


  • 1 cup grated carrots

  • 1 cup grated cabbage

  • 1 cup grated capsicum

  • 1 cup grated onion

  • 1 cup all-purpose flour

  • 1 teaspoon cornstarch

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • Oil for deep frying

For the Manchurian Sauce:

  • 2 tablespoons oil

  • 1 teaspoon ginger paste

  • 1 teaspoon garlic paste

  • 1 teaspoon green chili paste

  • 1 tablespoon soy sauce

  • 1 tablespoon tomato ketchup

  • 1 teaspoon red chili sauce

  • 1 teaspoon vinegar

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • 2 tablespoons cornstarch

  • 1/2 cup water


  1. In a large bowl, mix together the grated carrots, cabbage, capsicum, and onion.

  2. Add in the all-purpose flour, cornstarch, salt, and black pepper and mix until well combined.

  3. Shape the mixture into small balls.

  4. Heat oil in a deep frying pan and fry the veg balls until golden brown.

  5. In a separate pan, heat 2 tablespoons of oil. Add in the ginger paste, garlic paste, and green chili paste. Cook for 1-2 minutes.

  6. Add in the soy sauce, tomato ketchup, red chili sauce, vinegar, sugar, and salt. Mix well.

  7. In a small bowl, mix the cornstarch with 1/2 cup of water.

  8. Add the cornstarch mixture to the pan with the sauce and stir continuously until the sauce thickens.

  9. Add the fried veg balls to the sauce and toss to coat.

Veg Manchurian is best enjoyed with steamed rice, naan, or roti. It also goes well with stir-fried vegetables or a simple side salad.

I hope this guide helps you create a delicious and authentic Veg Manchurian dish at home. And if you're ever in the mood for something new and delicious, don't forget to stop by Shanti Indo Lankan and try our version of this classic dish.

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