Make it at home
How to make Veg Manchurian at home.
Veg Manchurian takes 50 minutes and serves 4. This guide gives the ingredients in cups and spoons, the steps in order and the mistakes that most often go wrong.
From the Tapri Chai kitchen · November 2026 · 3 min read
Time
50 minutes
Serves
4
Skill
Medium
Method
Deep fry, then wok
What you need
Quantities serve 4. You need a hot wok or a large frying pan for the sauce.
- For the balls: 2 cups finely grated cabbage, 1 grated carrot, 1/4 cup finely chopped spring onion
- 3 tbsp cornflour, 3 tbsp all-purpose flour, 1 tsp ginger-garlic paste, 1 green chilli, salt and pepper
- Oil for deep frying
- For the sauce: 1 tbsp oil, 1 tbsp each chopped ginger, garlic and green chilli
- 2 tbsp soy sauce, 1 tbsp chilli sauce, 1 tbsp vinegar, 1 tsp sugar
- 1 tbsp cornflour mixed with 1/2 cup water
- Chopped spring onion greens, to garnish
Step by step
Squeeze the water out of the grated vegetables or the balls will not hold together.
Prepare the vegetables
Salt the grated cabbage and carrot, leave them for 5 minutes and squeeze out the water firmly. Mix with the spring onion, ginger-garlic paste, chilli, cornflour, flour, salt and pepper.
Shape the balls
Form the mixture into walnut-sized balls, pressing firmly. If it will not hold, add a little more cornflour.
Fry the balls
Heat oil to about 170 C (340 F) and fry the balls in batches for 4 to 5 minutes until deep golden and crisp. Drain on paper.
Start the sauce
In a hot wok, heat the tablespoon of oil and fry the ginger, garlic and green chilli for 30 seconds. Add the soy sauce, chilli sauce, vinegar and sugar.
Thicken
Stir the cornflour mixture, pour it in and cook until the sauce turns glossy and thick. This takes about a minute.
Toss and serve
Add the fried balls, toss quickly to coat and scatter with spring onion. Serve right away, while the balls are still crisp.
01
Tips for a better result
The balls and the timing matter most.
- Squeeze the vegetables dry, or the batter turns into a paste.
- Fry the balls twice if you want extra crunch: once until set, then again briefly just before saucing.
- Add the sauce at the last minute, so the balls stay crisp.
02
Mistakes to avoid
Common reasons it goes wrong:
- Wet vegetables, which make balls that fall apart in the oil.
- Too much cornflour slurry, which turns the sauce gluey.
- Letting the balls sit in the sauce, which makes them soft.
03
Shopping for it in Canada
Almost everything is in a regular supermarket.
- Soy sauce: a regular or reduced-sodium one works. Adjust the salt accordingly.
- Chilli sauce: Sriracha or an Indian-style Schezwan sauce both work.
- Cabbage and carrot: use a food processor with the grating blade to save time.
- Cornflour: sold as cornstarch in Canadian supermarkets.
04
Or let us make it
Veg Manchurian needs two stages and a very hot wok, and the balls are at their best the minute they are sauced. Veg Manchurian is $14.99 CAD on our menu, at 200 Kennevale Dr Unit 104, Barrhaven, Ottawa, Tuesday to Sunday, 11am to 11pm, closed Mondays.
Questions, answered.
How long does Veg Manchurian take to make?
About 50 minutes from start to finish for 4.
Can I make Veg Manchurian ahead of time?
Shape and fry the balls a day ahead, and re-crisp them in a hot oven. Make the sauce fresh and toss at serving time.
Can I make it without deep frying?
Yes. Brush the balls with oil and bake at about 220 C (425 F) for 20 to 25 minutes, turning once. They are less crisp but still work in the sauce.
What do I serve with Veg Manchurian?
Hakka noodles or fried rice for gravy Manchurian, or toothpicks and a cold drink for the dry version.
Where can I order Veg Manchurian in Ottawa?
Tapri Chai in Barrhaven serves it. Veg Manchurian is $14.99 CAD on our menu. Tapri Chai is also listed on DoorDash and SkipTheDishes for delivery in Barrhaven and nearby parts of south Ottawa, so check which app serves your address.
At Tapri Chai
Taste it for yourself.
Our kitchen in Barrhaven is 100% vegetarian. 200 Kennevale Dr Unit 104, Ottawa. Tuesday to Sunday, 11am to 11pm. Closed Mondays.