Baked vegetable Manchurian in schezwan gravy

Veg gravy2


Vegetable Manchurian is a popular indo-chinese recipe, where the deep fried vegetable balls are soaked in a gravy. But here in this recipe I opted to bake the vegetables instead of deep fry and they turned out beautifully with a nice crunchy outer crust and soft inside.

These vegetable balls can be enjoyed as a snack by themselves but here I soaked them in a schezwan sauce gravy.

Yields-3-4 servings
Preparation time-15 minutes
Cooking time-15 minutes
Baking time-20-25 minutes


For Manchurian:

  • Shredded cabbage-1cup
  • Shredded carrots-2
  • Finely chopped bell peppers/capsicum-1medium
  • Finely chopped spring onions greens and white-1/2cup
  • Corn flour-2tbsp
  • Plain flour-2tbsp
  • Rice flour-1tbsp
  • Red chilli sauce-1-2tbsp
  • Salt- to taste
  • Oil- for baking

For the gravy:

  • Finely chopped Spring onions-1/2cup
  • Finely chopped cabbage-1/4cup (optional)
  • Minced garlic-1tbsp
  • Minced ginger-1/2tbsp
  • Schezwan sauce-2-3tbsp/ as spice preferred (I used home made and recipe link included)
  • Soy sauce-2tbsp
  • Vinegar-1/2tbsp
  • Corn flour-1tbsp
  • Vegetable stock/water-2cups
  • Salt- to taste
  • Oil-1tbsp


  • Spring onion greens


For Manchurian balls:

  • Pre-heat the oven at 180deg C (Fan assisted). Line a baking tray with baking sheet and set aside.
  • In a mixing bowl combine cabbage, carrots, bell peppers/capsicum, spring onions, salt, chilli sauce and mix well.
  • Now add in corn starch, plain flour, rice flour and keep kneading the mixture until (if you feel mixture is dry add in 1-2 tbsp of water)
  • Form a golf ball sized balls arrange on a lined baking tray each 1/2 inch apart the other.
  • Brush some oil , place in the oven and bake for 25-30 minutes or until golden, flipping once in between.

Veg gravy1

For the gravy:

  • Dissolve corn starch with 1/4 cup of water and set aside.
  • Heat oil in a wok- when the oil starts smoking hot add in ginger, garlic, saute for few seconds.
  • Add spring onions. Cabbage and saute for 3-4 minutes.
  • Stir in sauces-soy sauce, schezwan sauce, vinegar and saute, then add in vegetable stock/ water and allow the mixture to come to a boil.
  • Add corn starch-water mixture, salt and allow the gravy to simmer and thicken slightly.
  • Add in baked dumplings and simmer for a 1-2 minutes. Turn off the flame.
  • Garnish with spring onion greens

Veg gravy4

Schezwan sauce:

Schezwan sauce

Serve with:

Indo-Chinese 2 in 1 Noodles and Rice Combo:

Noodles Rice 2

Spring Onion fried rice:

Spring onion fried rice

Mushroom Fried rice:

Mushroom rice2


  • I squeezed a bit of water from the veggies before adding the flour so I didn’t need much flour.
  • The vegetables has to be very finely chopped/grated. It can also be crushed in the food processor if desired.
  • Addition of flour may increase or decrease depending on the consistency of the mixture. Sometimes if the vegetable oozes out more water then feel free to add extra flour.
  • Spices of sauce can be customised

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on June 1, 2015, in Indian, Side dish and tagged , , . Bookmark the permalink. 36 Comments.

  1. Looks so yummy Chitra!!!


  2. Sichuan, yep! I am such an addict of spicy dishes that this is among my favorite 🙂


  3. Oh, how I wish I had people to cook for …!


  4. Looks delicious. very healthy too.


  5. This looks yummy Chitra!


  6. Reblogged this on MrMilitantNegro™.


  7. Reblogged this on Chef Ceaser.


  8. Jackie Saulmon Ramirez

    😛 This gravy is a perfect match with the rice – any rice!


  9. Amazing Chitra ! How you make chinese food so healthy and tasty too 🙂


  10. It all looks so beautifully combined, very appetizing looking too, dear Chitra!


  11. This looks and sounds amazing.


  12. Just made this and it smells and tastes amazing. Thank you for the healthy baked alternative.


  13. healthier version!!Looks super delicious 🙂

    Liked by 1 person

  14. Do you hear my tummy growl?


  15. I love Manchurian and dislike frying. This is the perfect recipe for me. 🙂

    Liked by 1 person

  16. I missed this post earlier C:-) hubby loves Schezwan gravy your version looks delish.. I m craving for noodles and your gravy


  1. Pingback: Schezwan double decker –noodles and rice combo in one | Chitra's Healthy Kitchen

  2. Pingback: Mushroom fried rice (Indo-chinese) | Chitra's Healthy Kitchen

Please leave your comments

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: