No.1 Restaurant Style Cheese Veg Manchurian Recipe: A Flavorful Delight for Veggie Lovers

Veg Manchurian is a popular Indo-Chinese dish that combines the goodness of vegetables with a tangy and flavorful sauce. It is a delightful appetizer or main course option loved by vegetarians. At Indian Recipe Duniya, we bring you a delicious recipe to create Veg Manchurian at home.

Speciality of Veg Manchurian:

The specialty of Veg Manchurian lies in its unique blend of crispy vegetable dumplings and a savory sauce. The dumplings, made with finely chopped vegetables and spices, are deep-fried to perfection and then tossed in a delectable sauce. The result is a dish with a delightful combination of textures and flavors.

About Veg Manchurian Dish:

Veg Manchurian is a popular Indo-Chinese dish featuring flavorful vegetable balls immersed in a savory, aromatic sauce. Made from a mix of shredded vegetables, spices, and a touch of cheese, these delectable Manchurian balls are deep-fried until golden and then tossed in a zesty sauce. The result is a delightful fusion of crispy textures and a burst of umami-rich flavors, making Veg Manchurian a beloved appetizer or main course in global culinary landscapes.

Health Benefits of Homemade Cheese Veg Manchurian:

1. Rich in Nutrients: The dish incorporates a variety of vegetables, providing essential vitamins, minerals, and dietary fiber that contribute to overall health and well-being.

2. A Source of Antioxidants: Vegetables like cabbage, cauliflower, and carrots contain antioxidants that help combat oxidative stress and promote cellular health.

3. Protein from Paneer (Cottage Cheese): The inclusion of paneer in the Manchurian balls provides a good source of protein, crucial for muscle maintenance and repair.

4. Calcium from Cheese: Cheese contributes to the calcium content of the dish, essential for bone health, teeth strength, and overall structural integrity.

5. Digestive Benefits: The use of ginger and garlic in the recipe may aid digestion and alleviate gastrointestinal discomfort.

6. Moderate Use of Oil: The homemade version allows control over the amount of oil used for frying, providing a balance between flavor and moderation in fat intake.

7. Low in Added Sugars: Compared to some other sweet and sour dishes, homemade Veg Manchurian sauce typically contains minimal added sugars, making it a more balanced option.

8. Customizable Ingredients: The recipe allows for customization, enabling individuals to adapt it based on dietary preferences, such as using whole wheat flour or reducing the amount of corn flour.

9. Reduced Sodium Content: By preparing the dish at home, you can control the sodium content, making it a suitable choice for those monitoring their salt intake.

10. High Fiber Content: The combination of vegetables and whole ingredients contributes to the fiber content, promoting digestive health and providing a feeling of satiety.

11. Vegan Alternatives: For those following a vegan diet, the dish can be adapted by using plant-based alternatives for cheese and paneer.

12. Balanced Macronutrients: With a mix of carbohydrates, proteins, and fats, Cheese Veg Manchurian offers a balanced macronutrient profile when consumed as part of a well-rounded diet.

Homemade Cheese Veg Manchurian Recipe Video:

Recipe of Cheese Veg Manchurian

Quick and Easy Homemade Cheese Veg Manchurian Recipe Ingredients:

Ingredients for Making Manchurian Balls:

  • Half a cabbage
  • Cauliflower
  • Two carrots
  • 50g cheese
  • 100g shredded paneer
  • chopped green chilis
  • chopped ginger
  • 1 tsp salt
  • 1 tsp aromate powder
  • 1/2 tsp white/black pepper powder
  • 1/2 tsp chili flakes
  • 3/4 cup corn flour
  • 1/2 cup maida (all-purpose flour)
  • Small cheese cubes
  • Oil for frying

Ingredients for Manchurian Sauce:

  • 2 tbsp oil
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • Chopped onions
  • Chopped Shimla Chili
  • Chopped green chili
  • 1/2 tsp salt
  • 1/2 tsp aromate powder
  • 1/2 tsp black pepper powder
  • 1 tsp white vinegar
  • 2 tsp dark soya sauce
  • 1 tsp red chili paste
  • 1/2 tsp sugar
  • Chopped spring onions
  • 1 to 2 tsp corn flour batter

Cheese Veg Manchurian Recipe with Pictures:

Step 1: Making Manchurian Balls
Start by preparing the Manchurian balls. Take half a cabbage, some cauliflower, and two carrots.

Restaurant Style Cheese Veg Manchurian

Shred them using a vegetable shredder.

Restaurant Style Cheese Veg Manchurian

Drain excess water from the vegetables by using a thin cloth or strainer.

Restaurant Style Cheese Veg Manchurian

Now, in a bowl, combine 50g of cheese, 100g of shredded paneer, chopped green chilis, chopped ginger, 1 tsp of salt, 1 tsp of aromate powder, 1/2 tsp of white/black pepper powder, 1/2 tsp of chili flakes, 3/4 cup of corn flour, and 1/2 cup of maida (all-purpose flour).

Restaurant Style Cheese Veg Manchurian

Mix well. If the mixture is a bit dry, sprinkle some water.

Restaurant Style Cheese Veg Manchurian

Shape the mixture into small, bite-sized balls, stuffing each with a small cheese cube.

Restaurant Style Cheese Veg Manchurian
Restaurant Style Cheese Veg Manchurian

Once the balls are ready, dust them with corn flour to prevent sticking while frying.

Restaurant Style Cheese Veg Manchurian

Step 2: Frying Stage 1
To fry the Manchurian balls, heat oil on medium-low flame. Once hot, carefully drop the vegetable balls into the oil.

Restaurant Style Cheese Veg Manchurian

Fry for 4 to 5 minutes, cooking them about 70% through.

Restaurant Style Cheese Veg Manchurian

Step 3: Manchurian Sauce
In a deep pan, add 2 tbsp of oil. Once hot, add 1 tsp chopped garlic, 1 tsp chopped ginger, and some chopped onion. Cook on high flame until the color changes.

Restaurant Style Cheese Veg Manchurian

Add chopped shimla chili, chopped green chili, and cook for a while.

Restaurant Style Cheese Veg Manchurian

Now, add the remaining drained vegetable water or 1 cup of fresh water, 1/2 tsp salt, 1/2 tsp aromate powder, 1/2 tsp black pepper powder, 1 tsp white vinegar, 2 tsp dark soya sauce, 1 tsp red chili paste, 1/2 tsp sugar, chopped spring onions, and 1 to 2 tsp of corn flour batter.

Restaurant Style Cheese Veg Manchurian

Mix and cook on high flame for 1 to 2 minutes.

Step 4: Frying Stage 2
Heat oil on medium-high flame. Once hot, drop the Manchurian balls into the oil.

Restaurant Style Cheese Veg Manchurian

Fry for 1 to 2 minutes on high flame.

Restaurant Style Cheese Veg Manchurian

Step 5: Tossing Manchurian in Sauce
Add the fried Manchurian balls to the sauce. On medium flame, toss the Manchurian 2 to 3 times, ensuring each ball is coated in the flavorful sauce.

Restaurant Style Cheese Veg Manchurian

Step 6: Serve
Garnish with fresh coriander leaves, and there you have it – Restaurant Style Homemade Veg Manchurian! Serve these flavor-packed delights hot and enjoy the burst of savory goodness.

Restaurant Style Cheese Veg Manchurian

Pro Tips for Restaurant Style Homemade Cheese Veg Manchurian Recipe:

1. Vegetable Prep Excellence: Ensure vegetables are finely shredded for a consistent texture in the Manchurian balls. Use a vegetable shredder for best results.

2. Balanced Cheese Incorporation: Achieve the right balance with cheese in the Manchurian balls. It should add richness without overpowering the vegetable flavors.

3. Adjusting Consistency: While preparing the Manchurian ball mixture, if it’s too dry, add a sprinkle of water gradually. The mixture should be moist enough to shape easily.

4. Corn Flour Dusting Technique: Before frying, dust the Manchurian balls with corn flour. This step prevents sticking and ensures a crispy exterior when frying.

5. Two-Stage Frying Process: Opt for a two-stage frying process. In the first stage, cook the Manchurian balls about 70%, and in the second stage, achieve the golden crispiness on a higher flame.

6. Mindful Oil Temperature: Maintain a consistent oil temperature while frying. Too hot can lead to uneven cooking, while too low can make the Manchurian soggy.

7. Aromatics for Flavorful Sauce: Saute chopped garlic, ginger, and onions until they change color. This builds a flavorful base for the Manchurian sauce.

8. Controlled Water Addition: Use drained vegetable water or fresh water cautiously in the sauce. This ensures the right consistency without diluting the flavors.

9. Timing for Sauce Perfection: Cook the Manchurian sauce on high flame for 1 to 2 minutes after adding all ingredients. This brief period intensifies the flavors.

10. Freshness of Ingredients: Use fresh vegetables and herbs for optimal flavor. Freshness enhances the overall taste of the dish.

11. Gentle Tossing Technique: When tossing the Manchurian balls in the sauce, do it gently to avoid breaking the balls. This ensures they absorb the sauce without losing their shape.

12. Garnish at the End: Add fresh coriander leaves as a garnish just before serving. This adds a burst of freshness to the final presentation.

13. Experiment with Spices: Customize the spice levels according to your preference. Add a touch of chili flakes or more ginger for an extra kick.

14. Serving Presentation: Present the Cheese Veg Manchurian in a visually appealing way. Consider using a vibrant platter and garnishing with additional fresh herbs.

15. Enjoy Freshly Made: Cheese Veg Manchurian is at its best when served immediately. The crispiness of the Manchurian balls and the flavors of the sauce are heightened when enjoyed right after preparation.

Frequently Asked Questions on Restaurant Style Homemade Cheese Veg Manchurian:

Can I use frozen vegetables for making Veg Manchurian?

While fresh vegetables are recommended for optimal texture, you can use frozen vegetables after thawing and draining excess moisture.

How can I make the Manchurian balls without cheese?

To make a cheese-free version, simply omit the cheese from the Manchurian ball mixture. Adjust other ingredients accordingly.

Can I use whole wheat flour instead of all-purpose flour (maida) for the Manchurian balls?

Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that it may alter the texture slightly.

What’s the purpose of the two-stage frying process?

The two-stage frying process ensures the Manchurian balls are cooked through in the first stage and achieve a golden, crispy exterior in the second stage.

How can I make the Manchurian balls without deep-frying?

You can try baking the Manchurian balls for a healthier alternative. However, the texture may differ from the traditional deep-fried version.

Is it necessary to use dark soya sauce, or can I use light soya sauce?

Dark soya sauce adds a richer color and flavor to the sauce, but you can use light soya sauce if that’s what you have on hand.

Can I make the Manchurian balls ahead of time and fry them later?

Yes, you can shape the Manchurian balls and refrigerate them. Fry them just before serving for the best texture.

What can I use as a substitute for corn flour for dusting the Manchurian balls?

Rice flour is a good substitute for corn flour when dusting the Manchurian balls.

Can I make the Veg Manchurian sauce less spicy?

Absolutely! Adjust the amount of green chilis, chili flakes, and red chili paste according to your spice preference.

How do I store leftover Veg Manchurian?

Store leftover Veg Manchurian in an airtight container in the refrigerator. Reheat in the oven or on the stovetop for the best results.

Can I make the Manchurian balls gluten-free?

Yes, you can use gluten-free alternatives like rice flour or gluten-free all-purpose flour for the Manchurian ball mixture.

What can I serve alongside Cheese Veg Manchurian?

Serve it with steamed rice, noodles, or as an appetizer with a side of chili garlic sauce or soy sauce.

Can I use vegetable oil for frying, or is another oil preferable?

Vegetable oil is suitable for frying. You can also use other high-smoke-point oils like canola or peanut oil.

How do I prevent the Manchurian balls from breaking while tossing in the sauce?

Toss the Manchurian balls gently in the sauce to prevent breakage. Coat them evenly without applying excessive force.

Can I make a vegan version of Cheese Veg Manchurian?

Yes, use vegan cheese and replace paneer with tofu. Ensure other ingredients, like sauces, are also vegan-friendly.

Nutritional Facts about Homemade Cheese Veg Manchurian:

  • Serving Size: 1/4 of the recipe (approximately 150 grams)
  • Calories: 220
  • Protein: 4g
  • Fat: 10g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Sugar: 4g

Recipe Card:

Veg Manchurian

Homemade Cheese Veg Manchurian Recipe

Veg Manchurian is a popular Indo-Chinese dish that combines the goodness of vegetables with a tangy and flavorful sauce. It is a delightful appetizer or main course option loved by vegetarians.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Indo-Chinese
Servings 4
Calories 0.88 kcal

Ingredients
  

For Veg Manchurian Balls

  • Half a cabbage
  • Cauliflower
  • Two carrots
  • 50g cheese
  • 100g shredded paneer
  • Chopped green chilis
  • Chopped ginger
  • 1 tsp salt
  • 1 tsp aromate powder
  • 1/2 tsp white/black pepper powder
  • 1/2 tsp chili flakes
  • 3/4 cup corn flour
  • 1/2 cup maida (all-purpose flour)
  • Small cheese cubes
  • Oil for frying

For Manchurian Sauce

  • 2 tbsp oil
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • Chopped onions
  • Chopped Shimla Chili
  • Chopped green chili
  • 1/2 tsp salt
  • 1/2 tsp aromate powder
  • 1/2 tsp black pepper powder
  • 1 tsp white vinegar
  • 2 tsp dark soya sauce
  • 1 tsp red chili paste
  • 1/2 tsp sugar
  • Chopped spring onions
  • 1 to 2 tsp corn flour batter

Instructions
 

  • Step 1: Making Manchurian Balls
    "Start by preparing the Manchurian balls. Take half a cabbage, some cauliflower, and two carrots. Shred them using a vegetable shredder. Drain excess water from the vegetables by using a thin cloth or strainer."
    "Now, in a bowl, combine 50g of cheese, 100g of shredded paneer, chopped green chilis, chopped ginger, 1 tsp of salt, 1 tsp of aromate powder, 1/2 tsp of white/black pepper powder, 1/2 tsp of chili flakes, 3/4 cup of corn flour, and 1/2 cup of maida (all-purpose flour). Mix well. If the mixture is a bit dry, sprinkle some water."
    "Shape the mixture into small, bite-sized balls, stuffing each with a small cheese cube. Once the balls are ready, dust them with corn flour to prevent sticking while frying."
  • Step 2: Frying Stage 1
    "To fry the Manchurian balls, heat oil on medium-low flame. Once hot, carefully drop the vegetable balls into the oil. Fry for 4 to 5 minutes, cooking them about 70% through."
  • Step 3: Manchurian Sauce
    "In a deep pan, add 2 tbsp of oil. Once hot, add 1 tsp chopped garlic, 1 tsp chopped ginger, and some chopped onion. Cook on high flame until the color changes. Add chopped shimla chili, chopped green chili, and cook for a while. Now, add the remaining drained vegetable water or 1 cup of fresh water, 1/2 tsp salt, 1/2 tsp aromate powder, 1/2 tsp black pepper powder, 1 tsp white vinegar, 2 tsp dark soya sauce, 1 tsp red chili paste, 1/2 tsp sugar, chopped spring onions, and 1 to 2 tsp of corn flour batter. Mix and cook on high flame for 1 to 2 minutes."
  • Step 4: Frying Stage 2
    "Heat oil on medium-high flame. Once hot, drop the Manchurian balls into the oil. Fry for 1 to 2 minutes on high flame."
  • Step 5: Tossing Manchurian in Sauce
    "Add the fried Manchurian balls to the sauce. On medium flame, toss the Manchurian 2 to 3 times, ensuring each ball is coated in the flavorful sauce."
  • Step 6: Serve
    "Garnish with fresh coriander leaves, and there you have it – Restaurant Style Homemade Veg Manchurian! Serve these flavor-packed delights hot and enjoy the burst of savory goodness."

Video

Keyword How to make Veg Manchurian, Veg Manchurian, Veg Manchurian recipe

Takeaway:

Indulge in the delightful flavors of Veg Manchurian, a popular Indo-Chinese dish that brings together crispy vegetable balls and a savory sauce. This recipe from Indian Recipe Duniya allows you to enjoy the goodness of vegetables in a tangy and aromatic dish. Whether served as an appetizer or a main course, Veg Manchurian is sure to be a crowd-pleaser.

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