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Home ยป International Cuisine ยป Other Entrees ยป Easy no fry Veg Manchurian Gravy-indo chinese,vegan & GF

Easy no fry Veg Manchurian Gravy-indo chinese,vegan & GF

By Khushboo 46 Comments February 15, 2016 November 20, 2018

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Veg Manchurian is the most popular Indo – Chinese dish which is a must order for us when at a restaurant. Veg Manchurian means dumplings loaded with vegetables that are fried then dunked in a freshly tossed sweet and spicy sauce . You will find deep fried manchurian balls at the restaurant. This veg manchurian recipe skips the frying and is made healthy.

Easy no fry Veg Manchurian gravy - indo chinese , vegan

There are two types of Manchurians , one is dry manchurian served as an appetizer and other one is manchurian gravy –  Manchurian dumplings dunked in a sweet and sour sauce. Today I am sharing a healthier and downright delicious version of the Manchurian gravy  – Easy no fry Veg Manchurian Gravy-indo chinese,vegan & GF. Enjoy it with a side of some steamed noodles or rice and dinner is sorted. 

Easy no fry Veg Manchurian gravy - indo chinese , vegan

My friends call this version as better than the restaurant veg Manchurian . This indo chinese recipe is bursting flavors and made up of melt in mouth dumplings .

Veg manchurian gravy is best paired with steamed or fried rice or hakka noodles. But feel free to enjoy it on it’s own.

Do not forget to check out the post on easiest noodles – hakka noodles with tips and tricks to cook a perfect one. Click here for the link.

Easy no fry Veg Manchurian gravy - indo chinese , vegan

Let’s quickly look at the differences

Restaurant style  vs  my style.

 Restaurant one is – deep fried , has all purpose flour , msg and cornflour . My version makes use of the fabulous appe/ paniyaram pan for making the Manchurian balls with just brush strokes of oil , has no msg, apf or cornflour instead uses poha/ beaten rice or steamed rice and rice flour as binding. The rice/ poha is the secret to soft , juicy mouth melting dumplings. Plus it makes it completely gluten free. Yay!!

 I think the health factor is enough to convince you to try this recipe , but I have a bonus reason too .

It can be made ahead of time , that makes it perfect for pot lucks or large gatherings.

The Manchurian balls can be made ahead of time and refrigerated upto 3 days or frozen upto 2 months which saves you a lot of time on the actual event day.

Given below is a step by step pictorial followed by the recipe and important notes.

Easy no fry Veg Manchurian gravy - indo chinese , vegan Easy no fry Veg Manchurian gravy - indo chinese , vegan

Highlights

Vegan 

Gluten free

Easy 

Downright delicious 

Healthy version

How to make Indo Chinese veg manchurian ?

Liked this recipe?Do give it a star rating in the comments !
Easy no fry Veg Manchurian gravy - indo chinese , vegan
Print recipe
4.54 from 30 votes

No fry Vegan and Healthy Veg Manchurian - indo chinese

This vegan and healthier version of veg manchurian is equally delicious and easy to make with step by step pictorial and recipe.
Course lunch/ dinner
Cuisine indo-chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Adjustable Servings -12 -15 balls
Calories 39kcal
Author Khushboo

Ingredients

  • For the Manchurian balls
  • 2 cups finely chopped vegetables* i.e
  • ¼ cup grated carrots
  • ½ cup grated/ food processor cauliflower
  • ½ cup finely chopped/ roughly pulsed bell peppers
  • 5-6 french beans finely chopped /pulsed
  • ¼ cup finely chopped /pulsed cabbage
  • 1/4 cup plus 1 tablespoon poha /beaten rice or 1/2 cups boiled rice
  • 1 tablespoon rice flour*
  • 2 teaspoon soy sauce
  • ½ teaspoon chilly sauce
  • 1 teaspoon grated garlic or garlic paste
  • 1 teaspoon grated ginger or ginger paste
  • ¼ teaspoon black pepper
  • Salt to taste
  • For the gravy
  • 1 tablespoon cooking oil
  • 1 cup finely chopped red/white onion or shallots
  • ½ cup red or green bell pepper/Shimla mirch/capsicum
  • ½ cup spring onions chopped
  • 2 tablespoon finely chopped garlic
  • 2 teaspoon grated ginger
  • 3 tablespoon soy sauce
  • 1 tablespoon green / red chilly sauce
  • 1 teaspoon honey/sugar/agave
  • 2 teaspoon tomato ketchup
  • 2 teaspoon vinegar
  • 1.5 cups water
  • 1 tablespoon rice flour
  • Salt to taste*
  • ½ teaspoon black pepper
  • Handful of chopped spring onions green part for garnish

Instructions

  • Place poha/ beaten rice in a colander . Wash it thoroughly under tap water . Cover and let it sit for 10 minutes for it to soften and double its size .
  • Meanwhile dice and pulse the vegetables in a food processor or chop it /grate it finely .
  • Now take a bowl , add in the the vegetables, soften poha or cooked rice , rice flour and all the mentioned seasoning.
  • Make lime size small balls. The balls should be smooth and soft yet firm enough so that they do not fall apart. Add 1-2 tablespoon of flour if you are in doubt. At this point you can deep fry them or use paniyaram pan to cook . Heat up the paniyaram/appe pan. When warm ,brush each cavity lightly with oil. Place the prepared balls in the pan and let it cook on low to medium heat for 5 -6 minutes rotating mid way until golden brown . Take them out of the pan and keep aside .
  • For the gravy
  • Heat oil in a heavy bottom pan on medium heat. Once warm add in ginger garlic , sautee for30 seconds add in the onions , bell peppers. Sautee for 30 seconds. Add in the mention sauces. Cook for 10 seconds. Now add in 1 cup of water , pepper and let the gravy come to a simmer . Meantime , in a bowl whisk the rice flour with ½ cup of water. Once the gravy starts simmering , add in the prepared rice flour slurry slowly by one hand and whisking the gravy with a spoon by another hand until incorporated well .
  • The gravy will start to thicken within a minute. Switch off the flame . Taste test and then add salt if needed.
  • Just before serving warm up the gravy and add Manchurian balls to it. Serve piping hot with rice or noodles.

Notes

Add salt towards the end after tasting the gravy as all sauces have salt.
You can finely chop or use food processor to grate veggies for Manchurian balls .
If you do not have rice flour substitute it with cornstarch / all purpose flour
Substitute poha/beaten rice with cooked rice .

Nutrition

Serving: 4g | Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 330mg | Potassium: 73mg | Fiber: 1g | Vitamin A: 1545IU | Vitamin C: 3.1mg | Calcium: 9mg | Iron: 0.4mg
Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

Adjust spice to your preference . This recipe has a spice level of 3 , 1 being mild and 5 being spicy .

A quick update about brands I have used here –

Though it does not matter which brand you are using , these are the following ones I have used for this recipe –

Norpro aebleskiver pan –  paniyaram /appe pan from amazon.

Ching’s dark soy sauce , I like tamari sauce too. Update as on 2018 – I use kikomon ‘s low sodium natural Soy Sauce

Mitchell’s green chilly sauce .

Nakano’s rice vinegar .

Inchin’s bamboo garden vegetable noodles. 

We do not like thick noodles , I love using inchin’s noodles found at indian grocery store or thin whole wheat spaghetti or angel hair pasta found in any departmental store.

Don’t have a paniyaram pan and still wanna make healthy one’s

If you do not own this pan, you can flatten the manchurian balls like tikkis and fry on a non stick skillet lightly brushing it with oil on both sides until golden brown . You can call them as gold coins 🙂

How to bake manchurian ?

Or you can bake them at 400 degrees f / 200 deg c for 20 minutes flipping half way and for golden brown top , place the baking tray on top rack and broil it on high for 1 -2 minutes on both side. Keep a watch  to prevent them from burning. 

You might like the following recipes too-

easy hakka noodles.

healthy chilly garlic noodles in sesame pepper sauce.

teriyaki paneer stir fry.

Easy no fry Veg Manchurian gravy - indo chinese , vegan

Hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of  my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section and follow me on Pinterest .

We are now on instagram too – follow me here.

Pin it for later 

vegan healthy veg manchurian -no fry

Happy cooking!

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Thanks for stopping by.

Some more recipes like this below -

« Perfect Veg Hakka noodles – Indo Chinese
Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce »
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Filed Under: All Recipes, International Cuisine, Other Entrees, Pasta / Noodles /Rice Tagged With: healthy, indochinese, main course, noodles, veganFebruary 15, 2016

Reader Interactions

Comments

  1. Shilpa Agarwal

    October 18, 2021 at 2:36 am

    Hi. Looks delicious, can the manchurian balls be made a day in advance and stored in refrigerator? Will the results be similar?

    Reply
    • Khushboo

      October 18, 2021 at 10:03 am

      Yes, you can store it in the fridge for up to 3 days. Just simmer them in the gravy covered with a lid until it is hot and the balls will soften well.

      Reply
  2. Kay

    October 17, 2021 at 12:01 am

    Thanks for the recipe, looking for a gluten-free version.
    Did you ever try using chickpea flour for the binding?

    Reply
    • Khushboo

      October 18, 2021 at 6:06 pm

      Rice flour or corn starch is gluten-free. You can use chickpea flour as well if you like.

      Reply
  3. Sneha

    March 02, 2020 at 8:22 am

    Hi.. What’s the substitute of cauliflower? As I’m Jain and do not eat cauliflower..

    Reply
    • Khushboo

      March 02, 2020 at 2:12 pm

      Hello Sneha you may use finely chopped cabbage and green beans for this recipe.

      Reply
      • Sneha

        March 03, 2020 at 1:06 am

        Ok.. so rest quantity I will take same and will increase cabbage n beans instead of cauliflower.

      • Khushboo

        March 04, 2020 at 9:54 am

        Yes Sneha, and it should hold up. If not add more poha or boiled rice.

  4. Melissa

    March 12, 2019 at 7:06 pm

    Has anyone tried to make these balls in an air fryer?

    Reply
    • Khushboo

      March 15, 2019 at 1:16 pm

      I don’t see any reason as to why not!! Melissa you can definitely do these in the air fryer .

      Reply
  5. Babita Yadav

    January 31, 2019 at 11:05 am

    Manchurian are very soft from inside.How to make them firm to cut thru.Made in Oven/Appam pan

    Reply
    • Khushboo

      February 04, 2019 at 10:31 am

      Hi Babita, manchurians are soft but holds shape very well. Did you follow exact measures. May be increase the flour by a tablespoon at a time.

      Reply
  6. Sachin

    February 27, 2018 at 6:48 am

    5 stars
    Your friend is right. It is best manchurian gravy ever.

    Reply
    • Khushboo

      March 01, 2018 at 2:00 pm

      Thank you. I am glad you like it as well!

      Reply
  7. Shobha

    February 05, 2018 at 4:35 pm

    5 stars
    This recipe turned spoon licking good. My indo Chinese food never turns well according to my husband. But this one turned yum . Thank you

    Reply
    • Khushboo

      February 06, 2018 at 11:56 am

      Awesome Shobha, I am so happy that this recipe worked for you.

      Reply
  8. Smitha

    February 01, 2018 at 10:37 am

    5 stars
    The best ever manchurian I have made were the words of my husband. Turned out 10/10. Soft and yum .

    Reply
    • Khushboo

      February 02, 2018 at 4:05 pm

      Aww that’s sweet. I am happy that it turned out great for you!

      Reply
  9. Roma Saluja

    December 12, 2016 at 6:31 pm

    Hi Khushboo…this d wonderful no fry recipe that I was looking out for since long.Thank u so much .
    I made a slight change..instead of rice flour slurry I used Nachni / Ragi flour for d gravy for .Nobody , could make out d differenc .
    Ragi flour I use even for Manchaow nd hot nd sor sour soups too .Ragi is a good rich source of Iron .
    Thank u again for this no fry recipe .

    Reply
    • khushboo kothari

      December 13, 2016 at 3:13 pm

      Ragi flour sounds good too. Thank you for sharing your tip. Indeed any food can be turned healthier with so many options to go for.

      Reply
  10. SherryE

    June 14, 2016 at 4:11 pm

    5 stars
    I have just made the Manchurian gravy recipe but used roasted cauliflower instead of the veggie balls since I don’t have that amazing pan to make them in. But it was just as wonderful with the roasted cauliflower and I thank you or the recipe to try =)

    Reply
    • khushboo kothari

      June 15, 2016 at 3:36 pm

      SherryE , this is fantastic .. I love roasted cauliflower and you have made an awesome replacement. THank you for a lovely feedback. If you still wish to make balls ,you can bake them or flatten them a bit and cook on a non stick skillet , flipping mid way when done.

      Reply
  11. Khushboo

    April 01, 2016 at 3:16 am

    5 stars
    Too good ..amazing…looking for more veg recipe s of Chinese starter s n min course pls post some authentic or fusion starters recipe for parties at home

    Reply
    • khushboo kothari

      April 14, 2016 at 1:20 am

      Sure, request noted .Thank you.

      Reply
  12. Prajakta

    March 10, 2016 at 1:45 am

    5 stars
    Thanks a lot Khushboo for the wonderful tip of using poha/rice and rice flour instead of all purpose/chikpea flour. For the first time ever I loved the manchurian balls I made and that too healthy:) they never came out perfect before! Also due to less time in hand I used ready made gravy but I am sure your gravy recipe must make my dish super tasty next time.Just love you and your recipes?? planning to try other recipes soon .Keep Rocking!

    Reply
    • khushboo kothari

      March 13, 2016 at 9:37 pm

      That’s lovely Prajakta , happy to know you loved it.

      Reply
  13. Swapna. Singh

    March 02, 2016 at 11:04 am

    5 stars
    Do you have a similar healthy recipe for chicken manchurian too?? My husband loves it and wanted to make a healthier version for him…if not then please advise as to what all can be used with chicken! Tia..
    P.S. Ur recipe and pics look too tempting!!!

    Reply
    • khushboo kothari

      March 02, 2016 at 2:55 pm

      Swapana I do not consume meat, so cannot comment on that ๐Ÿ™‚ I share only vegetarian and vegan recipes.

      Reply
  14. Namrata

    February 29, 2016 at 6:46 am

    Hey khusboo dont we need to squeeze out water from the veggies before binding them?? And what consistency is needed for making on appe pans for balss like koftas kababs.. Does it gets cooked from inside too?? Sorry asking so many ques an amateur bought the pan u mentioned but it dint came with anything to flip..

    Reply
    • khushboo kothari

      March 01, 2016 at 10:56 am

      Thanks for reaching out Namrata , All your questions are already answered on the post itself ๐Ÿ™‚ Please go through the post and pictures carefully.

      Reply
  15. Sunny

    February 24, 2016 at 5:10 pm

    Create a page on facebook so we can get regular updates :)..

    Reply
    • khushboo kothari

      February 24, 2016 at 9:11 pm

      I already have one ๐Ÿ™‚ , links are mentioned at the end of each post as well as on the main page and towards the end.

      Reply
  16. Swarna

    February 18, 2016 at 5:09 pm

    5 stars
    I made them , thank you so much for this genius recipe , I never thought manchurian can be guilt free . You are fabulous so are your recipes . Always a hit . Thank you

    Reply
    • khushboo kothari

      February 19, 2016 at 9:42 am

      Welcome Swarna, hail paniyaram pan ๐Ÿ™‚

      Reply
  17. kusum

    February 17, 2016 at 9:59 am

    4 stars
    Hi…how do i make it dry as i don’t like wet manchurian.TIA.

    Reply
    • khushboo kothari

      February 18, 2016 at 5:42 pm

      Simply skip the water and rice flour slurry.

      Reply
  18. smita

    February 16, 2016 at 4:54 pm

    5 stars
    Mouth watering! The substitutes that you brought such as poha instead of maida and using appe pan instead of deep frying is very interesting. I will surely try your version. Thanks for sharing this wonderful recipe..:)

    Reply
    • khushboo kothari

      February 16, 2016 at 7:14 pm

      It works like a charm, have been making this way for years now. And the best part it doesn’t taste flour and are more softer. Thanks for stopping by. Do give a feedback when you try it.

      Reply
  19. Ana

    February 16, 2016 at 1:49 pm

    3 stars
    Luks yummy
    Vl try soon
    Which appe pan u have used for making balls?

    Thanx

    Reply
    • khushboo kothari

      February 16, 2016 at 3:46 pm

      I have updated my post regarding things I have used. Please refer to the list.

      Reply
  20. Suchita

    February 16, 2016 at 12:26 pm

    5 stars
    Hi! So good to stumble across your blog from the FB Yummy in my tummy page. Love the healthier version of our family favorite manchurian you have here. Question for you: The paniyaram/appe pan.. is it the same as an aebleskiver pan? Where can I buy it in the US.. Amazon? Thanks!

    Reply
    • khushboo kothari

      February 16, 2016 at 3:47 pm

      Yes , it’s the same. Thank you. I have updated my post regarding things I have used. Please refer to the list.

      Reply
  21. Sargam Agrawal

    February 16, 2016 at 9:14 am

    5 stars
    Looks appetising!!! Will try it soon and let u knw the result ๐Ÿ™‚

    Reply
    • khushboo kothari

      February 16, 2016 at 11:31 am

      Thank you ๐Ÿ™‚

      Reply
  22. Soniya Saluja

    February 15, 2016 at 8:37 pm

    5 stars
    Love the No Fry version ๐Ÿ™‚

    Reply
    • khushboo kothari

      February 16, 2016 at 11:31 am

      Thank you Soniya!

      Reply

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