How to make Manchurian Balls at Home

Few years back, when I had attended a celebration party, I got to taste Veg. Manchurian (with Fried Rice) for the first time. Well, frankly speaking, I didn’t like the taste of Manchurian balls and that’s when I’d decided to find its proper recipe.

Later, I did learn to make the delicious Manchurian balls in my kitchen and also found out the reasons why my previous experience was not so memorable. And just for the record, the reasons were their bad texture and excessive use of cabbage.

Thankfully, you don’t have to experience such taste, as I’m gonna tell you how to make crispy Manchurian balls at home.

Preparation Tips

You can make use of some of these tips to add your own style in it.

Sauces – If you wish to serve these balls without any gravy or rice dish, add some Chinese sauces in the dough. It makes your dish more tasty. I’ve used Schezwan Sauce (Check the recipe here) in the following recipe.

Cabbage – In early days, the chefs used to make only Cabbage based Manchurian balls for their customers, which resulted in experiences similar to the one mentioned above.

So, I’d not recommend you to use too much cabbage in this recipe. Just add as much as you’d like to eat.

Beet Root – As you know, I don’t prefer artificial colors in my food. Therefore, I’ve used grated Beet Root to get slightly darker color.

How to make Manchurian Balls?

Let’s begin with the preparation steps now.


  • Beet Root – 1/4 cup, grated
  • Carrot – 1/2 cup, grated
  • Cabbage – 1/2 cup, finely chopped
  • French Beans – 1/4 cup, finely chopped
  • Ginger-Garlic Paste – 2 teaspoon
  • Green Chilli – 1, finely chopped (Optional)
  • All Purpose Flour – 3 tablespoon
  • Cornflour – 1-1/2 tablespoon
  • Black Pepper Powder – 1/2 teaspoon
  • Schezwan Sauce – 2 teaspoon
  • Oil for deep frying
  • Salt to taste
  • Water as needed


1. In a mixing bowl, add the all purpose flour, cornflour, ginger-garlic paste, black pepper powder, chillies, vegetables, Schezwan sauce and salt.

2. Mix these ingredients together and prepare a dough. You can use some water if needed.

3. Make the Manchurian balls out of dough and keep aside.

4. Heat oil in a Kadai on medium flame.

5. When the oil turns hot, slowly add the balls and deep fry for 1-2 minutes. Take them out in a plate.

6. Once you’re done with first frying step, put them again in the hot oil and deep fry till golden brown.

Note – This double frying technique is essential for Manchurian balls, as it gives nice crispy layer outside and soaks less oil inside.

7. Remove the balls on oil absorbent paper and use in any of your favorite Chinese recipes.

How to use Manchurian Balls in Indo-Chinese Cooking?

Here are some popular Chinese dishes where you can use the Manchurian balls –

Veg. Manchurian

These deep fried balls are an integral part of Vegetable Manchurian dish.

For its dry or gravy version, you can simply add them in the sauces and serve immediately.

Tip: If you keep them in the gravy for long time, they’ll soak the juices and become soggy. So, it’s better to prepare this delicacy just before you wish to serve it.

Schezwan Manchurian Rice

If you’re bored with other varieties of Schezwan Fried Rice, you should try this simple and easy Manchurian Rice dish.

In order to prepare this rice perfectly, you will have to make Fried Rice as usual with your favorite veggies. And when it’s ready, put the Manchurian balls in it and toss for a couple of minutes.

Done. You’ve just prepared the best Schezwan Manchurian Rice!

Tip: If you don’t like to eat large Manchurian balls, cut them into half or four pieces. You can even add fried cashew nuts in rice to make it more interesting.

Veg. 65

Chicken 65 can be an amazing starter dish for your Chinese food party at home.

But what about those who don’t eat non-veg. food?

Make Veg. 65!

Use the same vegetable Manchurian balls and stir-fry them in Chicken 65 sauce. You don’t have to do anything special to create this lip-smacking item in your kitchen.

Generally, people use Cauliflower florets to make this dish, but it’s not a compulsion at all. The aforementioned idea works well and saves time effectively.

So, do try it out and surprise your vegetarian friends.


Manchurian balls are not so difficult to make at home.

Its recipe is also pretty much similar to Indian pakodas. You just need to add a couple of more ingredients in its batter and you’re good to go.

For those who want to replicate the restaurant style Manchurian balls, add a pinch of MSG (Ajinomoto) in this preparation and you’ll be able to achieve same taste.

I try to avoid such ingredients in my recipes, but you can go ahead with them if you like.

So, what do you think about the above Manchurian balls recipe? Do let me know in the comments below.

6 comments… add one
  • Bujji

    Very nice and healthy!

  • Anand R.K.

    Very well explained

  • Neha

    It’s very nice and quite interesting, thank u.

  • Jaya

    How long will they (Manchurian balls) remain fresh and crisp?

    • Hi Jaya,

      Manchurian Balls can remain fresh for 4-6 hours, but the crispiness won’t last long. It greatly depends on the weather conditions.

      For the crispy texture, you should serve them as soon as you get them out of your deep fryer or kadhai.

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