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Crispy red spicy veg Manchurian balls tossed in a glossy red chili sauce with green onions in a wok.
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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.
Course Appetizer, Side Dish, Snack, Street Food
Cuisine Asian-inspired, Indian Fusion, Indo-Chinese
Keyword asian fusion snacks, dry manchurian recipe, dry veg manchurian, hakka cuisine, indian street food, indo chinese appetizer, manchurian balls recipe, red chili manchurian, red spicy veg manchurian, restaurant style manchurian, spicy garlic manchurian,, spicy vegetarian appetizers, street style manchurian, vegetarian snack recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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