Gluten Free Veg Manchurian Gravy & Veg Manchurian


For making Manchurian balls

  • 1 ½ cup Cabbage, shredded
  • 1 Carrot, medium sized, grated
  • 4-5 Florets of Cauliflower, finely chopped
  • ¼ Capsicum, medium sized, finely chopped
  • ¼ Red/Yellow Bell Pepper, medium sized, finely chopped
  • 4-5 Cloves of Garlic, finely chopped
  • 1 tsp Ginger Paste
  • 1 tsp Salt (according to taste)
  • ½ tsp Black Pepper powder (according to taste)
  • ½ tsp White Pepper powder (according to taste)
  • 4-5 tbsp Wheafree Corn Flour
  • 3-4 tbsp Wheafree Maida Replacer
  • Oil for deep frying
  • ½ tsp Gluten Free Ajinomoto (optional)
  • 2 Spring Onion, thinly sliced (optional)

For sautéing the vegetables:

  • 2 tbsp Oil
  • ¼ cup Garlic, thinly sliced
  • 1 Onion Medium sized, cut into 8 halves and with petals separated
  • 1 Capsicum, thinly sliced
  • ½ Carrot, medium sized, thinly sliced
  • ¼ cup Cabbage, shredded
  • ½ Red/Yellow Bell Pepper, medium sized, thinly sliced
  • 1-2 Green Chillies, slit into halves (optional)

For Making The Gravy:

  • 2 tbsp Wheafree Corn flour
  • ¼ cup Water – to make slurry with corn flour
  • ½ tsp Salt (according to taste)
  • ½ tsp Black pepper powder (according to taste)
  • ½ tsp White Pepper powder (according to taste)
  • 1 tbsp Gluten Free Soy Sauce
  • 1 tbsp Gluten Free Chilli Sauce

Or if you cannot find a gluten free chilli sauce you can make your own by simply mixing:

  • ½ tsp Chilli Flakes
  • ½ tsp Garlic Paste
  • A few drops of Vinegar
  • 1 tbsp Water
  • 1 tsp Gluten Free Tomato Ketchup
  • 3 cups Water (take more if required)
  • ½ tsp Gluten Free Ajinomoto (optional)
  • 1 tbsp Gluten Free Schezwan sauce (optional)


For making Manchurian balls:

– In a large bowl add cabbage, carrot, cauliflower, capsicum, red/yellow pepper, spring onions (if using), garlic and ginger paste. Mix them well.
– Squeeze the extra water off the grated vegetables.
– Add salt, black pepper, white pepper in the bowl. Add gluten free ajinomoto to get that restaurant style Chinese flavor.
– Mix well making sure everything is combined well.
– Now add Wheafree Maida Replacer and Wheafree Cornflour little by little and mix till the vegetables start to take the shape of a dough.
– Take small portion in your hand and press lightly making equal sized balls.
– Heat oil in a fryer or a wok at high. Deep fry the balls in oil on medium flame.
– Stir them occasionally. Fry until the balls turn golden brown.
– Once done take out the balls and drain off the extra oil on a tissue. Keep aside.

For making the gravy:

– Heat oil in a wok at high flame.
– Sauté garlic and green chillies at medium flame stirring continuously.
– Add onions and sauté it. Then add carrot, stir fry the till they are slightly cooked.
– Add capsicum and spring onions. Fry for only a minute making sure the vegetables are still crispy, transfer the vegetables in a bowl and keep aside.
– Take Wheafree Cornflour in a bowl and add water to it and mix it making a smooth, lump free slurry mixture. Keep aside.
– Boil water in the wok. When the water is about to come to a boil pour the cornflour slurry in the wok little by little, keep stirring simultaneously to make sure it does not settle down.
– Let it boil until you get thick, silky and glossy gravy.
– Add salt and pepper powder (as per taste). You can add gluten free ajinomoto to the gravy for a typical Chinese aroma.
– Add gluten free soy sauce, gluten free chilli sauce, mix them well and cook for about a minute.
– Add gluten free tomato ketchup and stir making sure all the sauces are well combined.
– Now add the stir fried vegetables and mix properly and cook for a few minutes.
– Now add prepared veg manchurian balls to the gravy. Cook it for a few minutes.
– Turn off the flame and let it stand for about a few minutes so that the manchurian balls absorb the gravy and become plump.
– You can garnish with some finely chopped spring onions and serve hot with fried rice or noodles.

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