Dry Manchurian





To Make Manchurian Balls

  • Cabbage 3 cup
  • All purpose flour 1 cup
  • Corn flour 1/2 cup
  • Soya sauce 1 1/2 tbsp
  • Rice 1/2 cup, boiled
  • Oil 4 cups for deep frying
  • Salt 1 1/2 tsp or to taste

To Make Manchurian Gravy

  • Capsicum 1/2 cup
  • Green chilies 1 tsp
  • Ginger 1 tbsp
  • Garlic 2 tbsp
  • Onion 1/2 cup
  • Spring Onion 2 tbsp
  • Tomato Ketchup 2 tbsp
  • Oil 1 tbsp
  • Salt 1/2 tsp or to taste


  1. Making Dry Manchurian Balls2

Let the rice gets boiled. You can also use Microwave to boil the rice.


Wash and grate the cabbage as shown here. Instead of chopping if we grate the cabbage it tends to be cut uniformly there by making it easy to roll manchurian balls.


In the grated cabbage add boiled rice. Here for 3 cups of grated cabbage I have used just 1/2 cups of boiled rice. So adjust the serving accordingly.


Now add all purpose flour (aka Maida) and corn flour in cabbage mixture. Add salt to taste. Go little easy on salt as we are going to add soya sauce which is a bit salty. We can always adjust the salt once we prepare the mixture.


Pour some Soya sauce now on top of corn flour and maida. This should give nice flavor to Manchurian and also act as binding agent.


I have not added any water in this mixture as once we start needing, the cabbage should ooze out moisture that will bind the mixture. Mix it well using hand or with the help of spoon.


Now take small portion of cabbage mixture in hand and gently press and make Manchurian balls as shown below. Do the same for remaining mixture and make small balls.


Now heat oil in a deep frying pan / kadhai. Once the oil is hot enough one by one drop all the Manchurian balls in hot oil and deep fry them.


Using a deep fry strainer mesh / zara spoon keep on stirring the Manchurian balls till they are fried all sides. Fry the Manchurian balls until they get light brown in color.


Once Manchurian balls are fried remove them from oil and place them in a dish. You can use kitchen towel / paper napkin to soak extra oil from the balls.


Manchurian balls are ready. Let us now make the dry Manchurian semi gravy.

  1. Making Dry Manchurian Sauce / Gravy

Now to make dry Manchurian gravy / sauce (semi gravy) we will need following ingredients. Slice off the green capsicum as shown here and also slice some onions. Also use some spring onion and chop the green part as shown here. For dry Manchurian we will use lots of garlic and ginger. Peel off the garlic and chop into pieces. Similarly grate the ginger. You can also use ginger & green chili paste.


In a non-stick pan heat oil and add garlic and ginger. Saute for a minute till garlic starts releasing aroma.


Now throw in the sliced onion and greens of spring onion. Mix well using spatula.


Let onions get cooked for just half a minute or so. We need that raw bite to it. Now throw in the sliced green capsicum.


Mix well and cook for half a minute. Add soya sauce in Manchurian gravy mixture now.


Now prepare corn flour mixture by mixing corn flour in 2 tbsp of water. Add this corn flour mixture in dry Manchurian sauce.


Mix well and let the gravy gets cooked not more then a minute. Season the gravy with some salt to taste.


Add some tomato ketchup in the gravy.


The sauce is ready. Throw in the Manchurian balls that we made earlier in the sauce.


Give a quick stir and the dry Manchurian is ready.


Mouth watering dry Manchurian is ready to serve.


Serve Dry Manchurian as starter / snack / appetizer dish in birthday parties, get together, kitty parties etc 🙂 Also you can serve fried rice with Manchurian for dinner.