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Manchurian Balls
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5 from 3 votes

Manchurian Balls Recipe

Manchurian Balls is an easy to make Indo-Chinese recipe. You can also use these balls to make Veg. Manchurian or Chicken Manchurian. It can also be served as a snack or appetizer for parties.
Prep Time15 mins
Cook Time15 mins
Refrigeration Time10 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: Chinese
Servings: 2
Calories: 120kcal
Author: Harshad


  • 1 cup Cabbage (Gobi) finely chopped or shredded
  • 2-4 tbsp Carrots (Gajar) finely chopped or grated
  • 2-4 tbsp Spring Onion (Hare Pyaz) finely chopped
  • 2-4 tbsp Capsicum (Shimla Mirch) finely chopped
  • 4 tbsp All-Purpose Flour (Maida)
  • 2 tbsp Corn Flour (Makke ka Aata)
  • 2 tsp Schezwan Chutney optional
  • 2 tsp Red Chili Powder
  • 1-1/2 tsp Black Pepper Powder (Kali Mirch Powder)
  • 2 tsp Ginger (Adrak)
  • 1 tbsp Garlic (Lehsun)
  • Salt as per taste
  • Oil for deep frying
  • Water as needed


  • Get a mixing bowl and add the Cabbage, Carrots, Spring Onions, Capsicums to it.
  • Add the All-Purpose Flour (Maida) and Corn Flour to it. 
  • Finally, add the Black Pepper Powder, Schezwan Chutney (optional), Red Chili Powder, and Salt to it. Mix everything well and prepare a dough out of it. 
  • Once the dough is formed, prepare the balls and keep them in the refrigerator for 10 minutes. Apply some Water to your palms if the balls are not forming properly.
  • Heat Oil in a Kadai and make sure the flame is not too high. Otherwise, the balls will remain uncooked from inside.
  • Now, gently add the balls to Oil and deep fry them till you get a light golden color.
  • Remove the fried Manchurian Balls on a kitchen paper. 
  • After 5 minutes, increase the flame to high and deep-fry the balls again for a couple of minutes.
  • Remove them once you get the golden brown color and serve them hot with Schezwan Chutney or Manchurian Gravy.



  • Once you remove the balls from Oil, do not cover them under the lid. 
  • If you do not wish to fry them twice, you may skip the second step. Just deep-fry them once on medium-high heat for a few extra minutes. 
  • Always use a good amount of Cabbage to make this recipe. 
  • Do refrigerate the balls for some time, as it helps in retaining the shape of balls.