Enjoy crispy, perfectly golden, flavour bursting Manchurian balls with minimal oil and effort. Say farewell to oil splatters and hello to guilt free indulgent with this Vegetable Manchurian in Appe Pan . Whether you’re an experienced cook or an inexperienced one, this method is going to change how you eat this popular Indo-Chinese dish.

In this blog post, we will outline the step-by-step process on how to prepare delicious Veg Manchurian in an Appe Pan! Whether you want to learn the fundamentals or achieve saucy perfection, we’re here for you. Let’s get in the kitchen and learn how to recreate this restaurant-style meal right at home!

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Dry Manchurian recipe made in appe pan - 1
  • Step by Step Instructions to make Vegetable Manchurian in Appe Pan
  • Crispy Vegetable Manchurian magic
  • Top Tip
  • Serve Vegetable Manchurian with:
  • Related
  • Vegetable Manchurian In Appe Pan

Step by Step Instructions to makeVegetable Manchurian in Appe Pan

no fry Dry Manchurian recipe made in appe pan - 2

Prepare the Manchurian Balls

  1. In a bowl, add grated cabbage or cauliflower, carrot, spring onion whites and greens, ginger-garlic paste, soy sauce, maida, cornflour, salt and pepper.
  2. Stir well until a dough-like consistency is reached. Avoid excess moisture.
  3. Using your hands, form into small, tight balls. Press down firmly so they don’t fall apart in the cooking process.

Cook in Appe Pan

  1. Preheat the appe pan on medium flame for 1-2 minutes.
  2. Spray oil or add a drop of oil in each cavity - enough to just coat the bottom.
  3. Fill a cavity with one Manchurian ball.
  4. Cover with a lid (optional, helps the inside cook faster).
  5. Allow the balls to cook for 1-2 minutes, then start rotating each ball using a skewer, spoon or fork.
  6. Keep turning every 30-45 seconds, so that all sides brown and crisp evenly.
  7. Total cook time: 6 to 8 minutes, or golden brown all over.
  8. Remove and set aside.
step by step pictures to how to make Manchurian balls - 3

Make the Sauce

  1. In a big pan, heat 1 tablespoon oil.
  2. Add garlic, ginger, as well as green chilies. Sauté until fragrant.
  3. Add spring onion whites, red onion & bell peppers. Add and stir-fry for 1-2 minutes over high heat
  4. Pour in soy sauce, red chili sauce, ketchup, vinegar, salt, and pepper.
  5. By creating a sound box, adding three tablespoons of water and mixing well.
  6. (Optional) Corn flour slurry for a sticky glaze. Skip for a drier version.

Toss & Serve

  1. In the sauce, add the cooked Manchurian balls.
  2. Toss to coat the balls evenly, but do not tear or break them.
  3. Top with spring onion greens and some ginger juliennes (optional)
  4. Serve immediately with Hakka noodles , Fried rice , or on their own as a party starter!
step by step pictures to how to make dry Manchurian recipe - 4

Crispy Vegetable Manchurian magic

If happiness had a taste, it would be Vegetable Manchurian!

Common Problems

MistakeResultSolution
Mixture too wetBalls don’t hold shapeAdd more flour or cornstarch to bind
Skipping oilSticking to panLightly grease each cavity before adding balls
Adding balls to cold panSoggy texturePreheat pan before adding balls

Top Tip

Chop vegetables finely: Finer chopped vegetables make it easier for binding and provide better texture!

Serve Vegetable Manchurian with:

  • Fried rice
  • Street Style Hakka noodles
  • Steamed jasmine rice
  • Pineapple Fried Rice
  • Stir-fried vegetables
  • Schezwan fried rice for a spicier combo
  • Dry Veg Manchurian in Appe Pan
  • Gobi Manchurian
Manchurian balls made in appe pan - 5

Storage

ItemStorage MethodDuration
Manchurian BallsRefrigerate in airtight containerUp to 3 days
SauceRefrigerate in airtight containerUp to 3 days
Combined DishRefrigerate in airtight containerUp to 2 days
Manchurian BallsFreeze in airtight containerUp to 1 month

Looking for other recipes like this? Try these:

  • Vegetable Hakka Noodles Recipe
  • Instant Pot Fried Rice Recipe
  • The Best Garlic Noodles Recipe (5 Ingredients)
  • Instant Pot Sweet & Spicy Eggplant Stir Fry

Vegetable Manchurian has to be one of our favorite Indo-Chinese dishes, and this really is a clever way to get your veggie fix without skipping on the flavors, but without the extra calories. With little oil and no frying, it’s a great option for weeknights, parties or lunchboxes. Now that you have the recipe, tips and serving ideas, it’s time to bring this no fry twist to your kitchen. Happy cooking!

no fry Dry Manchurian recipe made in appe pan - 6

Ingredients

  • For the Manchurian Balls:
  • 1 cup grated cabbage or cauliflower
  • 1 medium carrot, grated
  • 2-3 spring onions (greens and whites separated), finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon soy sauce
  • ¾ cup all-purpose flour maida
  • ½ cup cornflour
  • Salt and pepper to taste
  • Oil spray or 1-2 teaspoon oil for cooking
  • For the Sauce:
  • 1 tablespoon oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 2 green chilies, chopped or slit
  • 2 tablespoon chopped spring onion whites
  • ¼ cup diced red onion
  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon red chili sauce
  • 2 tablespoon tomato ketchup
  • 1 teaspoon vinegar
  • Salt and pepper to taste
  • 3 tablespoon water
  • 1 tablespoon cornflour + 1 tablespoon water optional slurry
  • 2 tablespoon spring onion greens for garnish

Instructions

  • Step 1: Prepare the Manchurian Balls[mv_img id=“37715”]In a bowl, add grated cabbage or cauliflower, carrot, spring onion whites and greens, ginger-garlic paste, soy sauce, maida, cornflour, salt and pepper.
  • Stir well until a dough-like consistency is reached. Avoid excess moisture.
  • Using your hands, form into small, tight balls. Press down firmly so they don’t fall apart in the cooking process.
  • Cook in Appe Pan [mv_img id=“37710”]Preheat the appe pan on medium flame for 1-2 minutes.
  • Spray oil or add a drop of oil in each cavity - enough to just coat the bottom.
  • Fill a cavity with one Manchurian ball.
  • Cover with a lid (optional, helps the inside cook faster).
  • Allow the balls to cook for 1-2 minutes, then start rotating each ball using a skewer, spoon or fork.
  • Keep turning every 30-45 seconds, so that all sides brown and crisp evenly.
  • Total cook time: 6 to 8 minutes, or golden brown all over.
  • Remove and set aside.
  • Make the Sauce[mv_img id=“37709”]In a big pan, heat 1 tablespoon oil.
  • Add garlic, ginger, as well as green chilies. Sauté until fragrant.
  • Add spring onion whites, red onion & bell peppers. Add and stir-fry for 1-2 minutes over high heat
  • Pour in soy sauce, red chili sauce, ketchup, vinegar, salt, and pepper.
  • By creating a sound box, adding three tablespoons of water and mixing well.
  • (Optional) Corn flour slurry for a sticky glaze. Skip for a drier version.
  • Toss & ServeIn the sauce, add the cooked Manchurian balls.
  • Toss to coat the balls evenly, but do not tear or break them.
  • Top with spring onion greens.
  • Serve immediately with noodles, fried rice, or on their own as a party starter!

Video

Nutrition

no fry Dry Manchurian recipe made in appe pan - 7

Ingredients

  • For the Manchurian Balls:
  • 1 cup grated cabbage or cauliflower
  • 1 medium carrot, grated
  • 2–3 spring onions (greens and whites separated), finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon soy sauce
  • ¾ cup all-purpose flour maida
  • ½ cup cornflour
  • Salt and pepper to taste
  • Oil spray or 1–2 teaspoon oil for cooking
  • For the Sauce:
  • 1 tablespoon oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 2 green chilies, chopped or slit
  • 2 tablespoon chopped spring onion whites
  • ¼ cup diced red onion
  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon red chili sauce
  • 2 tablespoon tomato ketchup
  • 1 teaspoon vinegar
  • Salt and pepper to taste
  • 3 tablespoon water
  • 1 tablespoon cornflour + 1 tablespoon water optional slurry
  • 2 tablespoon spring onion greens for garnish

Instructions

  • Step 1: Prepare the Manchurian Balls[mv_img id=“37715”]In a bowl, add grated cabbage or cauliflower, carrot, spring onion whites and greens, ginger-garlic paste, soy sauce, maida, cornflour, salt and pepper.
  • Stir well until a dough-like consistency is reached. Avoid excess moisture.
  • Using your hands, form into small, tight balls. Press down firmly so they don’t fall apart in the cooking process.
  • Cook in Appe Pan [mv_img id=“37710”]Preheat the appe pan on medium flame for 1–2 minutes.
  • Spray oil or add a drop of oil in each cavity — enough to just coat the bottom.
  • Fill a cavity with one Manchurian ball.
  • Cover with a lid (optional, helps the inside cook faster).
  • Allow the balls to cook for 1–2 minutes, then start rotating each ball using a skewer, spoon or fork.
  • Keep turning every 30–45 seconds, so that all sides brown and crisp evenly.
  • Total cook time: 6 to 8 minutes, or golden brown all over.
  • Remove and set aside.
  • Make the Sauce[mv_img id=“37709”]In a big pan, heat 1 tablespoon oil.
  • Add garlic, ginger, as well as green chilies. Sauté until fragrant.
  • Add spring onion whites, red onion & bell peppers. Add and stir-fry for 1–2 minutes over high heat
  • Pour in soy sauce, red chili sauce, ketchup, vinegar, salt, and pepper.
  • By creating a sound box, adding three tablespoons of water and mixing well.
  • (Optional) Corn flour slurry for a sticky glaze. Skip for a drier version.
  • Toss & ServeIn the sauce, add the cooked Manchurian balls.
  • Toss to coat the balls evenly, but do not tear or break them.
  • Top with spring onion greens.
  • Serve immediately with noodles, fried rice, or on their own as a party starter!

Video

Nutrition