Best Sooji Manchurian Recipe

Sooji (semolina), curd, salt, pepper, finely chopped veggies (cabbage, carrot, onion, capsicum), ginger, garlic, green chillies, soya sauce, vinegar, chilli sauce, tomato ketchup, corn flour, water, oil, and coriander leaves for garnish.


In a large container, combine sooji, curd, salt, pepper, and finely chopped veggies. Add water gradually and mix well to form a dough-like consistency. Set this mixture aside.

Recipe Step 1

Form small balls from the prepared dough. You have the option to bake, air fry, or steam these balls for about 10 minutes until they are cooked through and firm.

Recipe Step 2

Heat oil in a wok. Add ginger, garlic, green chillies, followed by chopped cabbage, grated carrot, and diced onions and capsicum. Sauté the veggies for 2-3 minutes, ensuring they remain crunchy.

Recipe Step 3

Introduce soya sauce, vinegar, optional chilli sauce, and tomato ketchup to the wok. Stir well and let the mixture cook for a minute to meld the flavors.

Recipe Step 4

To thicken the gravy, add a mixture of corn flour and water. Stir until the sauce reaches your desired consistency. Now, gently add the prepared sooji balls to the wok, ensuring they are well coated with the gravy.

Recipe Step 5

Garnish the Sooji Manchurian with fresh coriander leaves for a burst of freshness. Serve hot and enjoy this unique twist on the classic Manchurian!

Recipe Final Step

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