Jain Manchurian

Vegetable Gobi Manchurian

Serving: Approx 16 Manchurian Balls


For the manchurian balls:

  • 2 cups cabbage (Finely Chopped)
  • 1/4 cup Capsicum/French Beans (Finely Chopped)
  • 3 tbsp Cornflour
  • 1 tbsp All Purpose Flour (Maida)
  • 1 tsp Green Chillies (Finely Chopped)
  • 1/2 tsp Ginger Paste
  • Salt To Taste
  • Black Pepper Powder To taste
  • Oil for Frying

For the Sauce:

  • 2 tbsp Oil
  • 2 tbsp Chopped Capsicum
  • 2 tsp Soy Sauce
  • 2 tbsp Cornflour dissolved in a cup of Water
  • 2 pinches of Sugar
  • 1/2 tsp of Ginger Paste
  • Salt To Taste
  • Pepper Powder To Taste


For the vegetable balls :

  • Combine All the ingredients, except oil, in a bowl and mix well.
  • Divide the mixture into round balls.
  • Heat the oil in a kadhai and deep-fry the balls in batches on a medium flame till they are golden brown in colour from all sides.
  • Drain on an absorbent paper and keep aside.

For the manchurian sauce :

  • Heat the oil in a pan.
  • Add Ginger paste and capsicum and sauté on a high flame for a few seconds.
  • Add 1 cup of water, soya sauce, cornflour paste, pepper, sugar and salt, mix well and simmer for another 2 minutes or till the sauce thickens.
  • Keep aside.

Just before serving add vegetable balls to the sauce and bring it to the boil. Serve hot.

Gobi Manchurian one of the best hakka-chinese dish which is best served with Vegetable Fried Rice

29 comments for “Vegetable Gobi Manchurian

  1. Anonymous
    October 17, 2011 at 1:09 PM

    its an awesome…can u plz tell us how 2 jain schezwan sauce?

    • October 19, 2011 at 1:22 AM

      thanks, will try to learn and upload the recipe for schezwan sauce soon

  2. Anonymous
    November 24, 2011 at 11:07 AM

    i suggest to upload videos also if possible

    • December 3, 2011 at 7:05 PM

      Will try to do it soon

  3. Dishita
    March 12, 2012 at 10:36 PM

    I tried the recipe, and it turned out pretty neat. Though my sauce collie was not that great. Maybe I overdid the maida. Thanks anyways,

  4. Nupur Jain
    March 20, 2012 at 10:55 AM

    I saw the receipe of jain manchurian but its surprising to see that it contain Ginger too…..

    Jain people don’t eat even ginger.

    So, this manchurian cannot be called as JAIN.

    • Anonymous
      May 28, 2012 at 6:11 AM

      Hey Nupur Jain, plzz try dry Ginger . We call it as Sunth in Gujarati, try that.

  5. Bhavika jain
    May 10, 2012 at 3:15 AM

    Hi cn u plz tel hw to mke jain schezwaan sauce

  6. Uma
    July 11, 2012 at 11:31 AM

    please make one correction-jains do not use ginger, so omit that.

    • Anonymous
      August 11, 2012 at 8:56 AM

      yes ginger is a kandmul,so it cant be a jain.
      instead, opt for dry ginger, also termed as sunth.
      which is even preferred by the jain sadhus and sadhvis

  7. Anonymous
    September 1, 2012 at 2:01 PM

    i tried making it.
    but it did not turn into dough consistency.
    so cudnt make balls.
    so wat sud i do for tat.
    pls tel me as soon as possible.

    • September 1, 2012 at 2:22 PM

      add more flour to it

  8. rakhi doshi
    November 6, 2012 at 6:03 AM

    how much pepper powder to be used?

  9. rakhi doshi
    November 6, 2012 at 6:04 AM

    how much pepper powder can be used?

  10. ssdfsdf
    December 19, 2012 at 11:20 AM

    Your recipes are sexyyyy,,like youuu

  11. turakhia.sapna@gmail.com
    March 11, 2013 at 3:46 PM

    I tried it and it came out really nice. Thx so much.

  12. Sapna
    March 11, 2013 at 3:49 PM

    Very nice..

  13. Boy
    April 4, 2013 at 5:13 PM

    When u mix all the ingredients, it doesnt get firm enough to be shaped into a ball. How to fix

  14. mansi
    April 13, 2013 at 3:24 PM

    as jain v dont eat ginger..so can u tell alternative for ginger..

  15. darshana
    April 21, 2013 at 1:11 AM

    if optin for dry ginger ; then how much n wont d taste differ

  16. Vandana Jain
    August 5, 2013 at 4:48 PM

    Even the soya sauce contains garlic and onion powder, so is there anything we take instead of tht

    • February 8, 2017 at 2:49 PM

      The soya sauce I buy does not have onion or garlic powder. I live in Canada and we have a huge choice of soya sauces. I’ve never seen any of them with onion or garlic powder in them.

  17. devanshi mehta
    October 19, 2013 at 12:44 PM

    thank you 🙂

  18. Paras Gala
    September 23, 2014 at 5:54 PM

    Just a clarification how can ginger be jain, it is not possible. Please rectify the recipe.

    • Jain Foodie
      September 23, 2014 at 10:13 PM

      Hi Paras, Ginger is usually not allowed however most of the jains do eat for health benefits, similar to Turmeric (Haldi). Alternatively you can use Dried Ginger crushed which is called Soonth.

  19. March 10, 2016 at 1:29 PM

    Quality content is the secret to be a focus for the
    visitors to pay a visit the site, that’s what this site is providing.

  20. likhita
    November 29, 2016 at 9:52 AM

    can we use any other item instead of soya sauce

  21. February 8, 2017 at 2:47 PM

    This recipe sounds very good. I’m wondering though … it lists “1/4 cup Capsicum/French Beans (Finely Chopped)”. Does that mean 1/4 cup of capsicum and french beans, or should it read just French beans? Thank you.

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