This Red Spicy Veg Manchurian is a bold, fiery Indo-Chinese appetizer made with crispy vegetable balls tossed in a glossy red chili-garlic sauce. Bursting with heat, flavor, and street-style crunch, this dish makes an irresistible snack or side for fried rice and noodles. Quick, spicy, and packed with texture—perfect for anyone who loves restaurant-style Asian fusion at home.
Red Spicy Veg Manchurian
Red Spicy Veg Manchurian is a popular Indo-Chinese appetizer featuring crisp vegetable balls tossed in a fiery red chili sauce. It’s bold, savory, spicy, and loaded with garlic, scallions, and aromatic seasonings. This dry-style version is perfect as a snack, party appetizer, or side dish with fried rice or noodles.
Servings 4 people
Cost $5.00
Equipment
- Mixing bowls
- Grater (for cabbage + carrot)
- Knife and cutting board
- Measuring spoons
- Frying pan or wok
- Slotted spoon (for frying)
- Deep pot or skillet for frying (or an air fryer)
- Paper towels (for draining)
- Spatula or tongs
- Small saucepan (optional if reducing sauce separately)
Ingredients
For the Veg Manchurian Balls
- 1 cup grated cabbage
- ½ cup grated carrot
- ½ cup finely chopped green beans optional but recommended
- ¼ cup finely chopped green bell pepper
- 1 small onion finely chopped (optional)
- 2 –3 garlic cloves minced
- 2 tbsp green onions finely chopped
- 4 –5 tbsp all-purpose flour
- 2 –3 tbsp cornstarch
- ½ tsp black pepper
- ½ tsp salt adjust to taste
- Oil for deep or shallow frying
For the Spicy Red Manchurian Sauce
- 1 tbsp oil
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 2 –3 green chilies slit or chopped
- ¼ cup chopped green onions white and green parts separated
- 2 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1-2 tbsp red chili sauce like Ching’s or Sriracha
- 1 tsp vinegar
- ½-1 tsp red chili powder for extra heat + color
- ¼ cup water
- Salt to taste
- Optional: ½ tsp sugar balances the spice
Instructions
Prepare the Veg Manchurian Balls
- Add cabbage, carrots, green beans, bell pepper, onion, garlic, and green onions to a bowl.
- Sprinkle salt and let sit 5 minutes—this helps release moisture.
- Add flour, cornstarch, and black pepper.
- Mix until the veggies form a loose dough; add a teaspoon of water ONLY if needed.
- Shape into small, tight balls.
Fry
- Fry on medium heat until golden brown and crisp.
- Drain on a paper towel.
Make the Spicy Red Sauce
- Heat oil in a pan.
- Add garlic, ginger, and green chilies; sauté until fragrant.
- Add chopped green onion whites and sauté 1 minute.
- Add ketchup, soy sauce, red chili sauce, vinegar, chili powder, and a splash of water.
- Cook 1–2 minutes until the sauce becomes glossy, thick, and sticky.
- Adjust salt. Add sugar if needed.
Toss Everything Together
- Add the fried Manchurian balls to the hot sauce.
- Toss on high heat until fully coated and shiny.
- Finish with green onion greens.
Notes
- .
🔥 Tips for Ultra-Spicy Red Manchurian
- Add Korean gochugaru or Kashmiri chili powder for bright red color without bitterness.
- Use extra green chilies or chili oil for heat.
- For restaurant-style shine, add 1 tsp cornstarch slurry to the sauce.
🍽 Serving Ideas
- Serve hot as an appetizer with toothpicks
- Pair with fried rice, Hakka noodles, or veggie stir fry
- Use as a topping for masala fries or chili-garlic ramen
Leave a Reply