Manchurian is one of the most loved Indo-Chinese dishes in India. Whether it’s Gobi Manchurian, Veg Manchurian, or even Paneer Manchurian, the secret behind that crispy outside and juicy inside texture lies in one humble ingredient — cornflour.

If you’ve ever wondered why restaurant-style Manchurian tastes crispier, smoother, and perfectly coated compared to homemade versions, the answer often comes down to how cornflour is used.

In this detailed guide, you’ll learn:

• Why cornflour is essential for Manchurian

• The science behind crispiness

• Correct cornflour ratios

• Step-by-step restaurant-style Manchurian recipe

• Common mistakes to avoid

• Pro tips for perfect results

Let’s dive in.

What Is Cornflour and Why Is It Important for Manchurian?

Cornflour (also called cornstarch in some countries) is a fine white powder extracted from the starchy part of maize. It is commonly used as:

• A thickening agent

• A binding ingredient

• A coating for deep frying

• A sauce stabilizer

In Manchurian, cornflour performs three critical roles:

1. Binds the vegetable mixture

2. Creates a crispy outer layer

3. Thickens the Manchurian gravy

Without cornflour, you won’t achieve that classic restaurant-style texture.

Why Cornflour Makes Manchurian Crispy (The Science Explained)

When cornflour comes in contact with moisture and is exposed to hot oil:

• The starch granules gelatinize.

• Surface moisture evaporates quickly.

• A crisp, golden crust forms.

Unlike wheat flour (maida), cornflour contains no gluten. That means:

• No chewiness

• More crispiness

• Light and airy coating

That’s why restaurants prefer cornflour-heavy batters for Manchurian balls.

Types of Manchurian Where Cornflour Is Used

1. Gobi Manchurian

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Made with cauliflower florets coated in cornflour batter and fried until crisp.

2. Veg Manchurian

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Prepared using grated cabbage, carrot, capsicum, and beans mixed with cornflour and shaped into balls.

3. Paneer Manchurian

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Paneer cubes are coated with cornflour slurry before frying.

Perfect Cornflour Ratio for Manchurian

Using too much or too little cornflour can ruin your dish.

For Veg Manchurian Balls

• 2 cups grated vegetables

• 3–4 tablespoons cornflour

• 2 tablespoons maida (optional, for extra binding)

For Gobi Manchurian Batter

• 1 cup cornflour

• ½ cup maida

• Water to make medium-thick batter

For Gravy Thickening

• 1 tablespoon cornflour

• 3 tablespoons water (slurry)

Golden rule: The mixture should hold shape without becoming doughy.

Restaurant-Style Veg Manchurian Recipe (Step-by-Step)

Ingredients

For Manchurian Balls:

• 1 cup finely chopped cabbage

• ½ cup grated carrot

• 2 tbsp chopped capsicum

• 2 tbsp chopped spring onions

• 3–4 tbsp cornflour

• 2 tbsp maida

• 1 tsp ginger-garlic paste

• Salt to taste

• Pepper to taste

• Oil for frying

For Gravy:

• 1 tbsp oil

• 1 tbsp chopped garlic

• 1 tbsp chopped ginger

• 2 tbsp chopped onions

• 1 tbsp soy sauce

• 1 tbsp chilli sauce

• 1 tbsp tomato ketchup

• 1 tsp vinegar

• 1 tbsp cornflour slurry

• 1½ cups water

• Spring onions for garnish

Step 1: Prepare the Vegetable Mixture

• Combine cabbage, carrot, capsicum.

• Add salt and rest for 5 minutes.

• Squeeze out excess water.

This step prevents soggy Manchurian balls.

Step 2: Add Cornflour

Add cornflour and maida gradually.

Do NOT add water.

Mix gently until it forms a sticky mixture.

If too dry → add 1 teaspoon water.
If too wet → add 1 tablespoon cornflour.

Shape into small balls.

Step 3: Fry to Perfection

• Heat oil to medium-high (around 170–180°C).

• Drop balls gently.

• Fry until golden brown.

• Double fry for extra crispiness.

Double frying is a secret restaurant technique.

Step 4: Prepare the Sauce

• Heat oil.

• Add garlic and ginger.

• Add onions and sauté on high flame.

• Add soy sauce, chilli sauce, ketchup.

• Add water and bring to boil.

Now add cornflour slurry while stirring continuously.

Cook until glossy and thick.

Step 5: Combine

Add fried Manchurian balls.

Cook for 1–2 minutes only.

Garnish with spring onions.

Serve hot.

Dry vs Gravy Manchurian – Cornflour Differences

For dry Manchurian, toss balls in thick sauce briefly to retain crunch.

Common Mistakes to Avoid

1. Adding Too Much Cornflour

Makes balls hard and rubbery.

2. Skipping Squeezing Step

Extra water causes balls to break.

3. Low Oil Temperature

Leads to oily and soggy Manchurian.

4. Adding Slurry Directly to Cold Sauce

Always add to boiling liquid.

5. Overcooking After Adding Balls

They lose crispiness.

Pro Tips for Perfect Restaurant Texture

✔ Always fry on medium-high heat
✔ Double fry for extra crunch
✔ Use fresh cornflour
✔ Add slurry slowly
✔ Cook sauce on high flame

Can You Make Manchurian Without Cornflour?

Yes, but texture will differ.

Alternatives:

• Arrowroot powder

• Rice flour

• Potato starch

However, cornflour gives best balance of crispness and binding.

Health Perspective: Is Cornflour Safe?

Cornflour is:

• Gluten-free

• Low in fat

• Easy to digest

However, it is high in carbohydrates. Use in moderation.

To make healthier Manchurian:

• Air fry instead of deep fry

• Use less slurry

• Add more vegetables

Why Restaurants Use More Cornflour Than Home Cooks

Restaurants focus on:

• Crisp texture

• Longer shelf stability

• Thick glossy gravy

Cornflour ensures:

• Better coating

• Attractive shine

• Stable sauce consistency

Storage Tips

• Store cornflour in airtight container.

• Keep in cool, dry place.

• Avoid moisture.

• Always use dry spoon.

Clumpy cornflour affects batter consistency.

Frequently Asked Questions

Why do my Manchurian balls break?

Too much moisture or too little cornflour.

Why are they hard?

Too much cornflour or over-frying.

How to make extra crispy?

Double fry + use higher cornflour ratio.

Can I bake instead of fry?

Yes, but texture won’t be identical.

Final Thoughts

Cornflour is the backbone of perfect Manchurian.

It binds, crisps, thickens, and enhances texture — all in one ingredient.

If you want true restaurant-style Manchurian at home:

• Balance cornflour correctly

• Fry at right temperature

• Use slurry properly

• Don’t overcook after mixing

Master these techniques, and your Manchurian will taste just like your favorite restaurant version — crispy outside, juicy inside, and coated in glossy Indo-Chinese sauce.

Now it’s your turn to try this recipe and enjoy homemade restaurant-style Manchurian! 🍽️