Fried Rice with Manchurians

The quintessential Indo-Chinese fusion meal.

I can't make manchurians without missing mom..she loves these little dumplings of yum.

They are served as 'Chinese' food in India, but I'm not even sure if they exist in China; a google search turns up only Indian recipes on the first Authentic or not, this is seriously delicious stuff. People make them out of mushrooms, chicken, fish, and our vegan version- gobhi (cabbage) manchurian.

5-6 cups shredded cabbage
* Other vegetables like cauliflower, bok choy may be used, as long as they are finely shredded
1 cup shredded carrots
1 onion, finely chopped
2 green chillies, chopped
* We run all the veggies through the food processor at the same time, makes quick work of the longest part of the recipe.
6 tbsp all purpose flour, or more
3 tbsp cornstarch
salt and pepper to taste
oil for deep frying

– Heat oil in a fry pan/deep fryer.
– Mix all the ingredients together and fashion into lime-sized balls.
* If the mixture does not come together, add more flour.
* Don't let the ingredients sit- they will release water. If that happens, squeeze the vegetables to drain some water out before adding the flour and the starch.
– Fry in the hot oil until well browned.
– Drain on paper towels.


6 cups vegetable stock
1 tsp oil
1 clove garlic, smashed
2 tbsp soy sauce
2 tbsp rice vinegar
2 tsp corn starch
2 tsp miso

– Heat oil in a sauce pan.
– Add garlic and let sizzle.
– Add the stock, soy sauce, vinegar. Bring to a boil.
– Then add corn starch dissolved in 1/2 cup lukewarm water. Stir until the broth thickens and looks glazed.
– Turn off the heat. Then take some broth out, dissolve the miso in it, and add it back.

Add the manchurians to the broth. Serve over fried or plain cooked rice.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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19 Responses to Fried Rice with Manchurians

  1. I am cooking this as soon as I get the ingredients together!

  2. Woah, another heart attack for me! I've been eyeing these manchurians on some vegan blogs for a while. I'm so making these. But you have so many nice food porn photos that I don't know which recipe to follow first. I should never look at your blog when I'm remotely hungry.

  3. Purplesque says:

    🙂 Its a a very flexible recipe, you can use as much or less vegetables as you like. Just add enough flour to bind the balls together…I like to use as less flour as possible. We usually end up eating half the manchurians even before they go into the broth!

  4. Purplesque says:

    Thank you so much! This is something I learnt to cook as a kid, but haven't made in a while. This is the first time we've deep fried something since I came to the US! Thats almost two and a half

  5. Lakshmi says:

    You should ideally not look at her blog when you are full either. It would make you hungry again.

  6. Purplesque says:

    🙂 Thank you! I've decided to go easy on the cooking and get back up on the exercycle!

  7. i'd never heard of manchurians before. they look yummy!

  8. *sniff**sigh*[kerrrrrrploit] *faints*

  9. GimmeGimmeGimmeGimmeGimmeGimmeGimmeGimmeGimmeGimme!!!!!*grabs an armful and runs*

  10. Purplesque says:

    🙂 You are going to live to be a hundred. I was just thinking of you! Thanks!Umm..What does [kerrrrrrploit] mean?

  11. 🙂 You are going to live to be a hundred Uh, oh. I'd better stop spending what's left of my money, then!Oh! "kerploit" — I'm pretty sure it means the sound of falling over, suddenly, as in fainting. People have left that in comments to me; this is the first time I've used it….

  12. Purplesque says:

    LOL…I love this. For some reason, it makes me think of a huge frog jumping from lotus leaf to lotus leaf in a small pond. I like frogs.kerrrrrrploit!!!!!

  13. Yes! I can see that! those long froggy legs, springing up in the air, taking little drops of water along with them, and landing with a splish on a leaf! Very cool image!

  14. Babette says:

    The pictures of this have me drooling! It looks so good!

  15. shippouchan says:

    ooh, those manchurians look yummy!! i have no idea whether or not they're actually chinese in origin, but in today's world, who cares? 😀 as long as it tastes yummmyy~!

  16. julie says:

    Whoa. how did I miss this post?! Your food always looks so deliciously beautiful and perfect. Check out that awesome golden brown. I've gotta try making these.

  17. Purplesque says: only get to see the good-looking ones. I spend a lot more time eating one-pot stews that look like..multicolored sludge. But I do think this is your kind of'll like manchurians!

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