9 Indo-Chinese Recipes Authentic to the Street

2. Veg Manchurian — crispy vegetable balls in tangy sauce

Veg Manchurian is a street favourite where soft, shredded vegetables become crisp balls that are bathed in a glossy, savoury sauce. The batter usually mixes grated cabbage, carrot, peas and spring onion with binders like cornflour and a touch of gram flour for structure. The traditional approach uses deep-frying for a crunchy shell. For a lighter home version, squeeze excess water, form small balls, and either shallow-fry on medium-high heat or bake briefly until golden; a quick sear in a hot pan completes the crust. The sauce is simple: garlic, ginger, soy, vinegar and ketchup or chilli sauce for tang, thickened slightly with cornstarch. Street cooks aim for a balance: the balls should be crisp enough to contrast with the saucy coating, and the sauce must be glossy, not soupy. To keep balls from going soggy, toss them into the sauce just before serving. Serve with steamed rice or noodles. A garnish of finely chopped spring onion and a few sesame seeds makes it feel like roadside fare.