Bite into a ball of Non-Fried Manchurian and you’ll discover it’s not just a lighter take—it’s a celebration of flavor that skips the deep fryer without sacrificing a speck of satisfaction. With crisp-edged vegetable dumplings and a glossy, garlicky gravy, this dish is proof that comfort food can still be kind to your body. Trust me, you’re going to love this.

Behind the Recipe

It all started on a monsoon evening when the urge for something Indo-Chinese struck—but the thought of deep frying in a humid kitchen didn’t sound as appealing. I remember staring at a pile of fresh veggies and wondering, could I really get that same umami-packed, spicy, saucy Manchurian magic without the fryer? Several kitchen tests later, this version was born—non-fried, lighter on the oil, yet every bit as delicious.

Recipe Origin or Trivia

Manchurian, the spicy Indo-Chinese fusion dish, was actually created in India—not China! Chef Nelson Wang is widely credited with inventing this culinary hybrid in Mumbai during the 1970s. Combining soy sauce, garlic, ginger, and Indian spices with local vegetables or meat, Manchurian became an instant hit in Indian-Chinese cuisine. Today, it’s a street-food legend and a restaurant favorite, particularly when paired with noodles or fried rice.

Why You’ll Love Non‑Fried Manchurian

This dish brings flavor, texture, and comfort without the heavy oil. Here’s why it’s a game-changer:

Versatile: Serve it dry as an appetizer or with gravy as a main alongside rice or noodles.

Budget-Friendly: Uses simple, everyday vegetables and pantry staples.

Quick and Easy: No deep frying means faster clean-up and a quicker cook time.

Customizable: Adjust spice levels, sauce thickness, or even swap veggies as you like.

Crowd-Pleasing: Always a hit at potlucks, dinners, and family gatherings.

Make-Ahead Friendly: Prepare the balls and sauce in advance and combine just before serving.

Great for Leftovers: The flavors deepen overnight, making it even tastier the next day.

Chef’s Pro Tips for Perfect Results

When it comes to mastering Non-Fried Manchurian, a few clever tricks go a long way.

• Squeeze excess moisture from vegetables to help the balls hold shape.
• Don’t overcrowd the pan when cooking the balls—give them room to brown.
• Taste and adjust the sauce—it should balance sweet, spicy, and tangy notes.
• Add the cornflour slurry slowly, stirring constantly to avoid clumps.
• Garnish generously with spring onions for fresh crunch and color.

Kitchen Tools You’ll Need

No deep fryer needed here, just a few kitchen basics.

Mixing Bowl: For combining the veggie mixture.

Grater or Food Processor: To finely shred vegetables.

Appam or Paniyaram Pan: For no-fry cooking with minimal oil.

Non-stick Pan or Wok: For sautéing and simmering the sauce.

Spatula: To gently flip balls and stir the sauce.

Measuring Spoons/Cups: Precision helps with flavor balance.

Ingredients in Non‑Fried Manchurian

This recipe blends common pantry ingredients into a flavor-packed masterpiece. Each ingredient plays a special role.

1. Carrot: 1/2 cup grated – adds sweetness and body to the balls
2. Cabbage: 1 cup finely shredded – the primary base with great texture
3. Capsicum (Green Bell Pepper): 1/4 cup chopped – adds crunch and color
4. French Beans: 1/4 cup chopped – for a subtle snap
5. Cauliflower: 1/2 cup grated – neutral flavor, adds moisture and bite
6. Bread Slices: 2 pieces, crumbled – soaks up excess liquid and helps bind
7. Cornflour: 3 tablespoons – binds and thickens both balls and sauce
8. All-Purpose Flour: 1 tablespoon – adds firmness
9. Soy Sauce: 2 tablespoons – brings salty umami
10. Vinegar: 1 tablespoon – provides sharpness and tang
11. Green Chili Sauce: 1 tablespoon – for heat and flavor
12. Garlic: 1 tablespoon minced – the base flavor
13. Ginger: 1 tablespoon grated – warm and spicy notes
14. Green Chilies: 1 finely chopped – for a spicy kick
15. Onion: 1 small, chopped – sweetens as it cooks
16. Green Bell Pepper: 1/2 cup, cubed – crunchy, colorful base for sauce
17. Ketchup: 1 tablespoon – balances spice with sweetness
18. Sugar: 1/2 teaspoon – rounds out the sauce
19. Salt and Pepper: to taste – enhances all other flavors
20. Spring Onion Greens: 2 tablespoons chopped – for garnish
21. Oil: 1–2 tablespoons – minimal amount for cooking

Ingredient Substitutions

Make it your own with these smart swaps.

Bread: Use breadcrumbs or oats for a gluten-free option.
Cornflour: Tapioca starch or arrowroot powder work similarly.
Soy Sauce: Tamari or coconut aminos for a gluten-free version.
Ketchup: Tomato puree with a pinch of sugar can substitute.
Green Chili Sauce: Sriracha or any hot sauce you like.

Ingredient Spotlight

Cabbage: Its high moisture content and subtle crunch make it the perfect base for Manchurian balls—especially when finely shredded.

Soy Sauce: The essential ingredient tying this dish to its Chinese roots. It delivers depth, color, and umami like nothing else.

Instructions for Making Non‑Fried Manchurian

Let’s cook this together! Follow these steps for a fuss-free experience.

1. Preheat Your Equipment:
If using an appam pan, lightly grease and preheat it over medium-low heat. For air fryer or oven, preheat to 180°C (350°F).

2. Combine Ingredients:
In a large bowl, mix grated vegetables, crumbled bread, cornflour, all-purpose flour, soy sauce, vinegar, chili sauce, salt, and pepper. Combine until the mixture holds shape when pressed.

3. Prepare Your Cooking Vessel:
Grease your chosen pan lightly with oil. If baking or air frying, arrange balls on parchment-lined tray or fryer basket.

4. Assemble the Dish:
Roll the mixture into small, firm balls. Place them into the preheated pan or oven.

5. Cook to Perfection:
In an appam pan: cook with a lid, turning occasionally until golden brown.
In air fryer/oven: bake/air fry for 12–15 minutes until crisp outside.

6. Finishing Touches:
While balls rest, prepare the gravy. Sauté garlic, ginger, chili in oil. Add onion and bell pepper, cook till soft. Stir in soy sauce, vinegar, ketchup, chili sauce, sugar. Add 1 cup water. Pour in cornflour slurry and simmer till thickened.

7. Serve and Enjoy:
Toss cooked balls gently in hot gravy. Garnish with spring onion greens and serve immediately.

Texture & Flavor Secrets

The outer crust, achieved with minimal oil, contrasts perfectly with the tender, moist interior of the vegetable balls. Meanwhile, the gravy infuses each bite with a sweet, tangy, slightly spicy punch. The interplay of crisp veggies and velvety sauce is pure comfort.

Cooking Tips & Tricks

• Add a pinch of baking soda for extra fluffiness in the balls
• Use freshly chopped veggies, not frozen, to avoid sogginess
• Stir cornflour slurry just before adding to prevent settling
• Simmer gravy before adding balls to lock in flavors

What to Avoid

• Over-mixing the dough—leads to dense balls
• Cooking on high heat—may burn the exterior while inside remains raw
• Adding too much sauce too early—can make balls mushy
• Skipping the resting time before serving—let flavors develop

Nutrition Facts

Servings: 4
Calories per serving: 235

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can prep the veggie balls a day ahead and refrigerate. Just cook and toss in hot gravy before serving. Leftovers store well in the fridge for up to 2 days. Reheat on a stovetop or in microwave with a splash of water to revive the sauce. Avoid freezing fully assembled Manchurian—freeze balls and sauce separately instead.

How to Serve Non‑Fried Manchurian

Serve hot as a main dish with:

• Steamed jasmine rice
• Fried rice or noodles
• Lettuce wraps (for a fusion twist)
• Skewered as an appetizer at parties

Creative Leftover Transformations

• Chop up leftovers and use as filling for wraps or kathi rolls
• Stir into boiled noodles for instant Manchurian chow mein
• Mix with scrambled tofu for a spicy Indo-Chinese breakfast

Additional Tips

• Use chilled water for making cornflour slurry to avoid lumps
• Balance sauce flavors with a touch of sugar or dash of lemon
• Add red bell peppers for sweeter notes and color contrast
• Keep veggie cuts uniform for even texture

Make It a Showstopper

Garnish with:

• Thinly sliced green onions
• Toasted sesame seeds
• A drizzle of spicy chili oil
• Serve in shallow white bowls for visual pop

Variations to Try

• Dry Manchurian: Skip the gravy, toss balls in thick sauce as an appetizer
• Paneer Manchurian: Swap veggie balls for paneer cubes
• Tofu or Tempeh: Great vegan protein addition
• Spicy Version: Add extra green chili or chili flakes
• Kids’ Friendly: Mild version with ketchup-heavy sauce

FAQ’s

1. Can I make this without bread?

Yes, substitute with oats or breadcrumbs for binding.

2. Is this gluten-free?

Use gluten-free bread and tamari instead of soy sauce.

3. Can I use frozen veggies?

Fresh is best, but thawed and drained frozen veggies work too.

4. How long can I store leftovers?

Up to 2 days in an airtight container in the fridge.

5. Can I freeze Manchurian balls?

Yes! Freeze uncooked balls on a tray, then store in freezer bags.

6. Is this vegan?

Absolutely. No animal products used.

7. Can I skip cornflour?

You can substitute with tapioca or potato starch.

8. My balls fell apart. What went wrong?

They may have had too much moisture or too little binding agent.

9. What rice pairs best?

Basmati, jasmine, or Indo-Chinese fried rice are perfect pairings.

10. How can I reheat without drying it out?

Add a splash of water to the sauce while reheating on low flame.

Conclusion

Non-Fried Manchurian proves that you don’t need a vat of oil to make magic happen in the kitchen. With a little care and the right technique, you’ll have a dish that’s bold, comforting, and packed with flavor—without any of the guilt. Let me tell you, it’s worth every bite.

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