Broccoli manchurian recipe — How to make broccoli manchurian–broccoli indo chinese recipes

     I wanted to make this dish from a very long time and am glad I finally manged to make it. Actually its quite easy to make and takes very less time too. And this is one of the delicious ways of eating broccoli. I promise it really tastes good. Everyone at home loved it. I hope you try this one and let me know how it turns out for you.

      And one more thing, I do get mails of readers trying recipe from this blog and how they enjoyed it. I request you to send me photos of your dish too as I can update my Fb page.

Other related recipes

Paneer manchurian

Gobi manchurian

Broccoli besan stir fry

Broccoli maggi soup.

Print Recipe
Broccoli manchurian recipe -- How to make broccoli manchurian--broccoli indo chinese recipes Yum
Course snack
Prep Time 15 minutes
Cook Time 15 minutes
Course snack
Prep Time 15 minutes
Cook Time 15 minutes
  1. Seperate the broccoli florets carefully. Wash and pat dry them.
  2. Combine flours,red chilly powder ,baking soda and salt in a bowl.
  3. Add water to form a thick paste.
  4. Dip the florets in the paste and ensure it is well coated with the paste.
  5. Deep fry them in hot oil till they turn slightly brown.
Recipe Notes

Heat a tbsp of oil in a pan. Add the ginger and garlic. Saute for a minute.

Add the fried florets. Add the soya sauce and tomato sauce.Saute well so that the florets is well coated with the sauce. If its very thick to mix, add few drops of warm water to it. But the quantity of water should not make broccoli soggy. They should remain crisp.

Serve as a snack or as a side dish with fried rice.

I serve as a snack along with roti and subji for dinner.


Add salt carefully as the sauces will be having salt in it too. 

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  1. looks very tempting!

  2. Wow very innovative recipe

  3. This looks very wonderful Sowmya, good one

  4. Sapana Behl

    Manchurian looks wonderful !

  5. looks super delicious. Nice dish.

  6. Simply delicious, looks absolutely wonderful.


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