Oats Veg Manchurian

Oats Veg Manchurian

Oats Veg Manchurian, mix veggie and oats balls simmered in spiced up asian flavored gravy.

Deep fried/Air fried/Baked mixed oats and vegetable balls smothered with spicy Indo-Chinese gravy. Veg Manchurian is an Indo-Chinese street food from India. It is a very popular and insanely delicious street foods of India. The Manchurian balls are made out of mix veggie, flour, corn starch, spices and deep fried. Then simmered in spicy gravy made out of bunch of veggies, ginger, garlic, chili and asian sauces.

Veg Manchurian!

Me and my family absolutely loves this dish! Since we eat it quit often, I tend to make it a little healthier by making it gluten free and air fried. Well, sometimes I do end up deep frying them for that full on street style experience! Instead of using white flour, I used gluten-free oats flour (by processing gluten-free rolled oats into grainy flour) along with corn starch, bunch of veggies along with spices. You can deep fried, air fried or baked them! The gravy is made out of ginger, garlic, green chili, red chili sauce, soy sauce, rice vinegar, ketchup, salt and pepper. You simmer these balls into thick spicy gravy and garnished with fresh cilantro and scallions!

Veg Manchurian!

This is also a very good dish to prep ahead. I like to make these Manchurian balls ahead of time and have the veggies chopped up so when I want to make it, I just have to make the gravy from chopped veggies and spices, dump the balls in it and simmer it! It really takes minutes to fix if you have few things done in advance! These Manchurian balls freeze well too so you can make them in big batch and take few out of the frizzer when need be!

Simply serve it over plain rice, brown rice, quinoa, cauliflower rice, or my favorite VEG FRIED RICE!! It is truly a flavor bomb and sure to hit the spot, especially during those colder months!! If you are a fan of Indo Chinese cuisine, check out my CAULIFLOWER MANCHURIAN ON THE BED OF ASIAN COLESLAW, CHILI PANEER, CHILI PANEER MOMOS MANCHURIAN, and lot more!! My family absolutely loves all these Indo Chinese dishes, hope yours does too!
Happy and Healthy Eating!

Oats Veg Manchurian

Oats Veg Manchurian, mix veggie and oats balls simmered in spiced up asian flavored gravy.
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 30 minutes
Servings 5


Manchurian Balls

  • 1 cup Grated Cabbage grated/finely chopped/shredded
  • 1 cup Grated Carrots grated/finely chopped/shredded
  • 1 cup Minced String Beans grated/finely chopped/shredded
  • 1 cup Grated Cauliflower grated/finely chopped/shredded
  • ¼ cup Chopped Green part of Scallions
  • cup Oats Flour can be made at home by grinding gluten free rolled oats to grainy powder using food processor, can be subbed with all purpose flour
  • ½ cup Corn Starch
  • 1 tbsp Minced Garlic
  • 1 tbsp Grated Ginger
  • 1 tsp Salt
  • 1 tsp Black Pepper Powder
  • 2 tbsp Ching's Dark Soy Sauce
  • 1 tbsp Ching's Red Chili Sauce

Manchurian Gravy

  • cup Finely Chopped Onions
  • cup Finely Chopped Green Peppers
  • cup Grated Cabbage
  • cup Grated Carrots
  • cup Chopped White Part Of Scallions
  • 2 tbsp Minced Garlic
  • 2 tbsp Grated Ginger
  • 1 tbsp Finely Chopped Thai Chilii ½ tbsp to make less spicy, hot red peppers tastes good too!
  • 3 tbsp Ching's Dark Soy Sauce
  • 3 tbsp Ching's Red Chili Sauce 2 tbsp to make less spicy
  • 2 tbsp Rice Vinegar
  • 4 tbsp Tomato Ketchup
  • 4 tbsp Corn Starch
  • 1 tsp Salt
  • 1 tsp Black Pepper Powder
  • 5 cup Low Sodium Veg Broth or water
  • 3 tbsp Peanut Oil any oil with high smoke point


  • ½ cup Chopped Cilantro
  • ½ cup Chopped Scallions


Make Manchurian Balls

  • Mix everything listed under "Manchurian Balls" ingredients. Mix it well, how ever do no keep massaging too hard to avoid loose/watery mixture.
  • Start forming golf ball sized balls by pressing the ball mixture in your hand. The oats flour and corn starch should help the balls to hold the shape. If it is not holding the shape for some reason, slowly add more oat flour and tiny bit of corn starch at a time to get the right consistency.
  • If DEEP FRYING, Deep fry them in oil on medium heat till harken in color, do not rush deep frying part, or else it will look cooked from outside but still mushy from inside.
  • If AIR FRYING, Once all the balls are ready, spay some oil on them with spay oil or brush them with oil if you don't have the spay oil.
  • Preheat the air fryer or an oven on 365°F. If using an air fryer, air fry them for 15 minutes. If using an oven, bake them for 25 minutes.
  • Once the Manchurian balls are ready, keep them aside.

Make Manchurian Gravy

  • Mix ⅓ cup of water & 4 tbsp of corn starch to make corn starch slurry. Mix it very well making sure there are no lumps in this mixture. Keep it aside.
  • Heat 3 tbsp of oil in a deep wide pan.
  • Saute grated ginger, minced garlic and chopped serrano peppers on medium heat for 2-3 minutes, or until the raw smell of garlic goes away. Making sure it does not get burn.
    saute spice
  • Saute finely chopped onions, green peppers, cabbage, carrots, white part of scallions on medium/high flame for 2-3 minutes, stirring frequently.
    saute veggie
  • Once the veggies are sauted, add 5 cups of liquid (veg broth or water) to the pan. Mix it well and bring it to boil.
  • Add Ching's dark soy sauce, Ching's red chili sauce, rice vinegar and tomato ketchup along with salt and black pepper powder. Mix well and simmer for a minutes.
  • Stir the corn starch slurry you made earlier to make sure the corn starch has not sattled down at the bottom.
  • While the gravy with veggies is boiling, slowly add the corn starch mixture while stirring continually to prevent any lumps.
  • Bring the gravy to boil, the gravy should thicken up by couple of minutes of boiling.
  • Once boiling, add the Manchurian balls to the gravy and mix carefully making sure the balls do not break. Cook it for another couple of minutes.
  • Taste it and add anything that's needed (i.e salt, pepper, red chili sauce sauce, dark soy sauce, rice vinegar, tomato ketchup etc).
  • Garnish it with chopped cilantro and scallions. Serve it hot with side of plain white rice, brown rice, quinoa, cauliflower rice or fried rice!
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