Description: Craving Manchurian but want to skip the frying? Here's an honest guide to making delicious Manchurian without deep-frying — and it actually works.

Let me tell you what usually happens with Manchurian.

You're craving it. That perfect combination of crispy, saucy, tangy, slightly spicy goodness. You can practically taste it. So you decide to make it at home.

And then you remember: making traditional Manchurian means deep-frying. Which means:

• A pot of hot oil on your stove
• Oil splatter everywhere
• The smell of frying lingering for hours
• Guilt about eating deep-fried food
• The hassle of disposing of used oil
• And honestly, the fear of dealing with that much hot oil

So you order takeout instead. Again.

But here's the thing: You can make delicious Manchurian without deep-frying. Not just "healthy alternative that tastes like cardboard" Manchurian. Actually good, crispy-on-the-outside, tender-on-the-inside, soaked-in-flavorful-sauce Manchurian.

You can bake it. You can air-fry it. You can even shallow-fry it with minimal oil. And when you toss it in that tangy, umami-rich sauce, you won't miss the deep-frying one bit.

So let's do this. Let's make restaurant-quality Manchurian at home — without the oil bath, without the mess, and without compromising on taste.

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What Is Manchurian, Really?

Before we get into the recipe, let's talk about what Manchurian actually is — because it's not what most people think.

Manchurian is NOT Chinese food. Despite the name (which references Manchuria, a region in China), Manchurian is an Indo-Chinese creation — invented in India, for Indian tastes, inspired by Chinese cooking techniques.

It was created in Mumbai in the 1970s by Chinese-Indian chefs who adapted Chinese stir-fry techniques to Indian palates — more spice, more sauce, more bold flavors.

What defines Manchurian:

• Balls or chunks made from vegetables, paneer, or sometimes chicken
• Coated in a batter or binding mixture
• Traditionally fried until crispy
• Tossed in a tangy, salty, slightly sweet, garlicky sauce
• Served as an appetizer (dry Manchurian) or with gravy (Manchurian gravy)

The most popular versions are:

• Veg Manchurian (mixed vegetables)
• Gobi Manchurian (cauliflower)
• Paneer Manchurian (Indian cottage cheese)
• Chicken Manchurian (for non-vegetarians)

We're focusing on Veg Manchurian in this recipe, but the same techniques work for all versions.

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Why Skip the Frying?

Let's be honest about why you'd want to make this without deep-frying:

Health reasons — Deep-fried food is delicious, but it's also calorie-dense and hard on your digestive system. Baking or air-frying cuts the fat content dramatically.

Convenience — Not everyone has a deep fryer. Not everyone wants to deal with a pot of hot oil. It's messy, time-consuming, and slightly dangerous.

Less cleanup — Oil splatter. Greasy counters. That lingering smell. Disposing of used oil. All of that goes away when you skip frying.

Still crispy — With the right technique, you can get crispy Manchurian balls without submerging them in oil. It's possible. I promise.

You can eat more — When something isn't drowning in oil, you don't feel as guilty eating a second (or third) serving.

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The Secret to Non-Fried Manchurian That Actually Works

Here's the key to making this work: You need to create a crispy exterior through other means.

Deep-frying creates crispiness through intense heat and dehydration. When you skip frying, you need to replicate that effect.

How we do it:

1. The right binding mixture — Enough structure to hold together, not so much that they're dense and heavy

2. Proper coating — A light layer of cornstarch or breadcrumbs before baking/air-frying

3. High heat — Whether baking or air-frying, you need high temperature to create that crispy outer layer

4. Light oil spray — A little oil goes a long way when combined with high heat

5. The sauce does the heavy lifting — Once these are tossed in the flavorful sauce, the texture becomes less critical. The sauce makes everything delicious.

With these principles in mind, let's make some Manchurian.

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Recipe #1: Baked Veg Manchurian (The Most Accessible Method)

This version uses your regular oven. No special equipment needed.

For the Manchurian Balls:

Vegetables:

• 2 cups finely chopped cabbage
• 1/2 cup grated carrot
• 1/4 cup finely chopped bell pepper (any color)
• 2 tablespoons finely chopped green onions
• 2 cloves garlic (minced)
• 1-inch piece ginger (grated)

Binding mixture:

• 1/4 cup all-purpose flour (maida)
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• Salt to taste
• Water as needed (just enough to bind, 1-2 tablespoons)

For coating:

• 3-4 tablespoons cornstarch
• Cooking spray or 1-2 tablespoons oil for brushing

For the Manchurian Sauce:

• 2 tablespoons oil
• 4-5 cloves garlic (minced)
• 1-inch piece ginger (minced)
• 2-3 green chilies (chopped — adjust to taste)
• 1/4 cup chopped green onions (white and green parts separated)
• 1/4 cup finely chopped bell pepper

Sauce mixture:

• 2 tablespoons soy sauce
• 1 tablespoon chili sauce (or sriracha)
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar (white or rice vinegar)
• 1 teaspoon sugar
• 1/2 cup vegetable stock or water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Salt and pepper to taste

Instructions:

Step 1: Prep the vegetables

Squeeze the chopped cabbage in a clean kitchen towel to remove excess moisture. This is important — too much moisture means the balls won't hold together and won't get crispy.

Step 2: Make the mixture

In a large bowl, combine all the chopped vegetables, garlic, ginger, flour, cornstarch, soy sauce, black pepper, and salt. Mix well with your hands.

The mixture should be wet enough to stick together when you press it, but not so wet that it's runny. If it's too dry, add water one teaspoon at a time. If too wet, add a little more flour.

Step 3: Shape the balls

Take about 1.5 tablespoons of mixture and shape it into a tight ball. Press firmly so it holds together. Place on a plate. Repeat until all mixture is used. You should get 15-20 balls.

Step 4: Coat with cornstarch

Roll each ball in dry cornstarch until lightly coated. This creates a dry outer layer that will crisp up beautifully in the oven.

Step 5: Bake

Preheat your oven to 200°C (400°F).

Line a baking sheet with parchment paper. Arrange the balls with space between them. Spray lightly with cooking spray or brush very lightly with oil.

Bake for 25-30 minutes, flipping halfway through. They should be golden brown and crispy on the outside.

Step 6: Make the sauce

While the balls are baking, make your sauce.

Heat oil in a wok or large pan over high heat. Add garlic, ginger, and green chilies. Stir-fry for 30 seconds until fragrant.

Add white parts of green onions and bell pepper. Stir-fry for 1-2 minutes.

Add soy sauce, chili sauce, ketchup, vinegar, sugar, and stock/water. Bring to a boil.

Add the cornstarch slurry while stirring. The sauce will thicken immediately. Taste and adjust seasoning.

Step 7: Combine

Add the baked Manchurian balls to the sauce. Toss gently until all balls are coated. If you want it saucier, add a splash more water.

Garnish with green parts of green onions.

Serve immediately with fried rice, noodles, or just eat them straight out of the pan because they're that good.

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Recipe #2: Air-Fryer Manchurian (Even Crispier, Less Time)

If you have an air fryer, this method is faster and gets you even crispier results.

Follow the same vegetable mixture and sauce recipe as above.

The air-frying process:

1. Prep the balls exactly the same way — make the mixture, shape into balls, coat with cornstarch.
2. Spray lightly with cooking oil. Don't skip this — a little oil is necessary for browning.
3. Air fry at 180°C (360°F) for 15-18 minutes. Shake the basket or flip the balls halfway through.
4. They should be golden and crispy when done.
5. Toss in sauce and serve.

Why air fryer works so well: The circulating hot air creates even browning and maximum crispiness with minimal oil. It's basically convection baking on steroids.

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Recipe #3: Shallow-Fried Manchurian (The Middle Ground)

If you want something closer to the traditional texture but still don't want to deep-fry, shallow frying is your compromise.

Same mixture. Same sauce. Different cooking method.

The shallow-frying process:

1. Heat 2-3 tablespoons oil in a non-stick pan over medium-high heat.
2. Place 5-6 balls at a time in the pan (don't overcrowd).
3. Cook for 2-3 minutes per side until golden brown all over. Keep turning to brown evenly.
4. Remove and drain on paper towels.
5. Repeat with remaining balls, adding a little more oil if needed.
6. Toss in sauce and serve.

You're using maybe 1/4 to 1/3 of the oil you'd use for deep-frying, but you're getting much closer to that traditional crispy texture.

Variations You Can Try

Once you've mastered the basic recipe, try these variations:

Gobi Manchurian (Cauliflower)

Replace the mixed vegetables with 2-3 cups of finely chopped cauliflower florets. Follow the same process. Gobi Manchurian is arguably the most popular version.

Paneer Manchurian

Use cubed paneer (Indian cottage cheese) instead of vegetables. You don't need as much binding since paneer holds its shape. Just coat cubes in cornstarch mixed with a little flour, spices, and bake/air-fry/shallow-fry until golden.

Baby Corn Manchurian

Use whole baby corn instead of making balls. Coat them in the cornstarch mixture and bake/air-fry.

Spicier Version

Add more green chilies, use spicy chili sauce instead of regular, or add red chili flakes to the sauce.

Dry Manchurian (Appetizer Style)

Use less sauce. You want the balls just coated, not swimming in gravy. Perfect for serving as a starter or with drinks.

Manchurian Gravy (Main Course)

Double the sauce. Add more stock or water to create a gravy consistency. Serve with fried rice or noodles as a main dish.

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Common Mistakes That Ruin Non-Fried Manchurian

Mistake #1: Mixture too wet

If your mixture is too wet, the balls will fall apart and won't crisp up. Squeeze excess moisture from vegetables and add flour/cornstarch gradually.

Mistake #2: Not coating with cornstarch

Skipping the cornstarch coating means you lose that crispy outer layer. Don't skip it.

Mistake #3: Overcrowding the pan/tray

Whether baking or air-frying, give the balls space. Overcrowding = steaming instead of crisping.

Mistake #4: Not preheating

Start with a hot oven or air fryer. If you put the balls in a cold oven, they'll absorb moisture instead of crisping up.

Mistake #5: Adding balls to sauce too early

Only add the balls to sauce right before serving. If they sit in sauce for too long, they'll get soggy.

Mistake #6: Under-seasoning the sauce

The sauce is what makes Manchurian Manchurian. Taste it and adjust. It should be tangy, salty, slightly sweet, and punchy. If it's bland, your dish will be bland.

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Pro Tips for the Best Non-Fried Manchurian

Squeeze your vegetables dry — Cannot emphasize this enough. Excess moisture is the enemy of crispy.

Make the balls tight — Press firmly when shaping. Loose balls = balls that fall apart.

Don't skip the cornstarch coating — This is your crispy layer. It's essential.

Spray with oil, don't soak — A light mist of oil is enough to help with browning. You don't need to drench them.

Make the sauce punchy — The sauce should be flavorful enough to carry the dish. Taste and adjust.

Serve immediately — Manchurian is best fresh. Don't let it sit. Make it, toss it in sauce, eat it.

Save some plain balls — If you're not eating everything at once, only sauce what you'll eat immediately. Keep the rest plain and sauce them when ready. They'll stay crispier longer.

Can You Make This Ahead?

The balls: Yes. You can make and bake/air-fry/shallow-fry the balls ahead of time. Store them in an airtight container in the fridge for 2-3 days. Reheat in the oven or air fryer to crisp them up before tossing in sauce.

The sauce: Yes. Make the sauce ahead and store in the fridge for up to 5 days. Reheat before using.

Assembled dish: No. Once you toss the balls in sauce, eat them. They get soggy if they sit.

The Bottom Line

You don't need to deep-fry to make delicious Manchurian. You really don't.

With the right technique — proper binding, cornstarch coating, high heat, and a flavor-packed sauce — you can make baked or air-fried Manchurian that's crispy, satisfying, and genuinely delicious.

Is it exactly the same as deep-fried? No. But is it close enough that you won't miss the oil, the mess, and the guilt? Absolutely.

Plus, you can actually eat more than two pieces without feeling like you need a nap.

So next time you're craving Manchurian, don't order takeout and don't fire up a vat of oil.

Just chop some vegetables, make some balls, pop them in the oven or air fryer, toss them in that tangy, garlicky, umami-rich sauce, and enjoy.

Restaurant-quality Indo-Chinese food. At home. Without the frying.

That's the kind of cooking hack that changes weeknight dinners forever.

Now go make some Manchurian. Your taste buds (and your kitchen) will thank you.