Sooji Manchurian is a delightful fusion dish that combines the flavors of Indian cuisine with the tanginess of Chinese flavors. This unique recipe offers a crispy texture with a burst of flavors, making it a favorite among both children and adults. Let's dive into how to prepare this mouthwatering Sooji Manchurian at home.


For the Manchurian Balls:

1 cup of semolina (sooji)
1/2 cup of all-purpose flour (maida)
1/4 cup of finely chopped cabbage
1/4 cup of grated carrots
1/4 cup of chopped capsicum 
2 tablespoons of finely chopped onions
1 tablespoon of finely chopped ginger-garlic
2 green chilies, finely chopped
2 tablespoons of chopped coriander leaves
Salt to taste
1/2 teaspoon of black pepper powder
Water as needed
Oil for frying

For the Manchurian Sauce:

2 tablespoons of oil
2 tablespoons of finely chopped garlic
1 tablespoon of finely chopped ginger
2-3 green chilies, slit lengthwise
1/4 cup of finely chopped spring onions (whites and greens separated)
1/4 cup of chopped capsicum 
2 tablespoons of tomato ketchup
1 tablespoon of soy sauce
1 tablespoon of chili sauce
1 tablespoon of vinegar
1 teaspoon of sugar
Salt to taste
1 cup of water
1 tablespoon of cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water)


Prepare the Manchurian Balls:
In a mixing bowl, combine semolina, all-purpose flour, chopped cabbage, grated carrots, chopped capsicum, chopped onions, ginger-garlic, green chilies, chopped coriander leaves, salt, and black pepper powder. Add the water gradually and stir thoroughly to create a thick batter. After forming the mixture into tiny balls, set it aside.

Fry the Manchurian Balls:
Heat oil in a deep pan. Carefully drop the shaped balls into the hot oil and fry until they turn golden brown and crispy. Once done, remove the fried balls using a slotted spoon and drain the excess oil on a paper towel.

Prepare the Manchurian Sauce:
Two teaspoons of oil are heated over medium heat in a pan. Add the ginger, garlic, and sliced green chilies and chop them fine. Sauté for a minute until fragrant. Add the chopped spring onions (white parts) and chopped capsicum. Stir-fry for two to three minutes, or until they start to get soft. Now, add tomato ketchup, soy sauce, chili sauce, vinegar, sugar, and salt. Mix well. Pour in water and let the mixture come to a simmer.

Thicken the Sauce:
Stir in the cornstarch slurry and mix continuously until the sauce thickens to your desired consistency. 

Combine the Manchurian Balls and Sauce:
Once the sauce thickens, add the fried Manchurian balls to the pan. Toss the balls gently until they are well coated with the sauce. Garnish with chopped spring onion greens and coriander leaves.

Serve Hot:
Transfer the Sooji Manchurian to a serving dish and serve hot as a delicious appetizer or a side dish with fried rice or noodles.