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Non Fried Manchurian

This Non-Fried Manchurian was born out of a very real kitchen moment — the craving for spicy, saucy Indo-Chinese food, followed immediately by the guilt of deep frying 😄. So instead of dropping Manchurian balls into hot oil, we decided to steam them… and honestly, there was no going back.
Made with fresh vegetables and cooked without frying, this version is light, wholesome, and still packed with bold flavors. The Manchurian cubes stay soft on the inside, soak up the spicy Schezwan gravy beautifully, and don’t leave you feeling heavy afterward. It’s proof that comfort food can be kind to your body too.
This recipe is perfect for anyone trying to eat a little healthier without giving up their favorite flavors. Even non-cooks can make it easily, and no one at the table will guess it’s “healthy food.” Serve it hot with fried rice or noodles, and enjoy Manchurian that satisfies cravings, not regrets.
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Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish, Weight Loss Recipe
Cuisine Chinese
Servings 2

Ingredients
  

  • 2 cups Cabbage
  • ½ cup Carrot
  • ½ cup Chopped Capcicum
  • 1 tsp Green chilli paste
  • 1 tbsp Schezwan Chutney
  • 1 tsp Black pepper powder
  • 1 cup Rice floor
  • 1 tbsp Corn floor
  • 2 tbsp Oil
  • 1 tsp Green Chillies
  • 1 tsp Ginger
  • ⅓ cup Chopped Cabbage
  • 1 tbsp Tomato Sauce
  • 1 tbsp Soya Sauce
  • ¼ cup Coriander
  • 1 tbsp Schezwan Chutney
  • 1 tbsp Corn floor
  • 1 tsp Salt

Instructions
 

  • Let’s make Manchurian without deep frying, without guilt, and without panic in the kitchen 😄 Relax. Tie your apron (or don’t). We’ve got this.
  • Take a large mixing bowl. Add finely chopped cabbage, carrot, and capsicum. Now add green chilli paste, black pepper powder, salt, and Schezwan chutney.
    2 cups Cabbage, ½ cup Carrot, ½ cup Chopped Capcicum, 1 tsp Green chilli paste, 1 tsp Black pepper powder, 1 tbsp Schezwan Chutney
  • Mix everything really well using your hands or a spoon. This is where the magic starts—make sure the veggies are evenly coated and feeling loved.
  • Add rice flour and corn flour to the bowl. Mix again until the mixture comes together. It should be moist, not watery. If it feels too dry, don’t panic—just mix well and it will settle.
    1 cup Rice floor, 1 tbsp Corn floor
  • Transfer this mixture into a greased steaming plate or dish. Steam for 15 minutes until it becomes firm and cooked through. Once done, let it cool slightly, then gently remove and cut into neat square cubes.
    Congratulations—you’ve made Manchurian without oil drama!
  • Heat oil in a pan on medium flame. Add chopped green chillies and ginger. Sauté for a few seconds until aromatic. Now add chopped cabbage and capsicum. Cook for about 2 minutes—they should stay slightly crunchy.
    ½ cup Chopped Capcicum, 1 tsp Green Chillies, 1 tsp Ginger, ⅓ cup Chopped Cabbage, 2 tbsp Oil
  • Add Schezwan chutney, tomato sauce, soya sauce, and salt. Mix well and let it cook for 5 minutes, stirring occasionally so nothing sticks or burns.
    1 tbsp Tomato Sauce, 1 tbsp Soya Sauce, 1 tbsp Schezwan Chutney, 1 tsp Salt
  • Prepare corn flour slurry by mixing corn flour with water. Add it to the pan and cook for 2 minutes until the gravy thickens and turns glossy.
    1 tbsp Corn floor
  • Gently add the steamed Manchurian cubes to the gravy. Toss carefully so every cube is coated without breaking. Be gentle—they’re sensitive 😄
  • Switch off the flame. Garnish with fresh coriander. Serve hot with fried rice or noodles—and enjoy a healthier Manchurian that doesn’t judge your diet choices 😉
    ¼ cup Coriander
Keyword Healthy Manchurian, Healthy snacks, Healthy starter, Manchurian, Non Friend Manchurian