Veg Manchurian (Dry Baked)

About this recipe

Finely chopped cabbage and carrot release their moisture gradually, which besan (chickpea flour) and cornflour absorb, allowing the balls to bake through without drying. The pan-toss at the end, done at high heat, crisps the surface while the sauce clings without drowning. This is Indo-Chinese cooking at its best: accessible, delicious, and a perfect gateway into using an oven instead of deep-frying everything. Cabbage and carrot provide moisture and natural sweetness, while besan and cornflour create structure and a binding paste that holds without egg. Ginger-garlic paste adds aromatic depth, while soy sauce, chilli sauce, and tomato ketchup create that signature tangy-sweet Indo-Chinese flavour. The balls should be delicately crumbly inside with crispy edges outside—not dense or heavy. The most critical technique is not overmixing the batter. Squeeze out excess moisture from the vegetables but keep the mixture loose enough that it barely holds together. Shape gently into balls; they should feel fragile, not compact. Brush with sesame oil before baking to encourage browning without deep-frying. The sauce is best made while the balls bake, so it goes directly onto hot balls for maximum absorption. Cook at high heat for the final toss so the sauce reduces and clings rather than runs. Serve veg manchurian hot over fried rice or noodles, or as a snack with sweet chilli sauce. They're excellent for lunchboxes, staying fresh for up to three days in an airtight container. Store sauce separately and combine just before reheating. These freeze beautifully—bake from frozen with an extra five minutes.