Ingredients:

• Cabbage, Carrot, Capsicum & Spring onions (For the dumpling base)
• Garlic, Ginger & Green chilies (For authentic Manchurian flavors)
• Cornflour & All-purpose flour (For crispy coating)
• Soy sauce & Vinegar (For tangy umami taste)
• Black pepper & Red chili powder (For spice balance)
• Salt & Sugar (For taste enhancement)
• Oil (For deep frying & sautéing)

Health Benefits of Veg Manchurian

• Rich in Fiber – Cabbage and carrots aid digestion and improve gut health.
• Boosts Immunity – Garlic and ginger have antibacterial and antiviral properties.
• Good for Heart Health – Soy sauce and black pepper help regulate cholesterol levels.
• High in Antioxidants – Bell peppers and spring onions provide essential vitamins and minerals.
• Energy Booster – Carbohydrates in flour provide quick energy.

History of Veg Manchurian

Veg Manchurian is a product of Indo-Chinese cuisine, which emerged in India over a century ago, blending Chinese cooking techniques with Indian ingredients.

Origins of Indo-Chinese Cuisine

Indo-Chinese cuisine was developed by Chinese immigrants in Kolkata in the early 1900s. Over time, Indian flavors and spices were infused into classic Chinese dishes, creating a unique fusion cuisine.

Evolution of Manchurian

The original Manchurian dish was created by Nelson Wang, a Chinese-Indian chef, in the 1970s. He transformed a traditional Chinese recipe by adding Indian spices and deep-frying the ingredients.

Modern Popularity

Veg Manchurian became a favorite in Indian street food culture and is now served in restaurants and homes across the country. It is enjoyed in both dry and gravy versions, making it a versatile dish in Indo-Chinese cuisine.