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Egg manchurian recipe

Course Appetizer
Cuisine Chinese, Indian
Keyword Egg manchurian, manchurian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people


For Flour Paste

  • 1/2 Cup all purpose flour maida
  • 1/2 Cup corn starch corn flour
  • 1 tsp salt
  • 1/2 tsp chilli powder
  • 1 tsp ginger-garlic paste
  • 1/2 cup water
  • 4 eggs boiled
  • oil for frying

For manchurian

  • 3 tbsp oil
  • 2 tbsp ginger finely chopped
  • 2 tbsp garlic finely chopped
  • 2 green chilles chopped
  • 1 medium onion finely chopped
  • 1/4 cup capsicum chopped
  • 2 tbsp schezwan chutney
  • 1 tbsp red chilli sauce
  • 1 tbsp green chilli sauce
  • 1 tsp soy sauce dark
  • 2 tsp corn starch corn flour
  • 1 tbsp water
  • 1/2 tsp black pepper powdered
  • handful spring onions


  • Take a bowl and add all purpose flour (maida), corn starch, chilli powder, salt and ginger garlic paste to it. 
  • Add water and make a thick paste. 
  • Now cut the boiled eggs into wedges. Dip the egg wedges into the flour paste and drop it into the hot oil. Fry it until golden brown on medium - high heat. Keep it aside.
  • Heat oil in a pan. Add ginger, garlic, green chillies and onion to it. Fry it for a minute on high heat.
  • Now add capsicum to it and fry it until becomes little soft.
  • It's time to add sauces. Add schezwan chutney/sauce, red chilli sauce, green chilli sauce and soy sauce to it. Mix it well.
  • Now to make it thick, take corn starch in a bowl and add water to it. Mix it using a spoon until no lumps. Add this corn starch slurry to the pan. Mix it well. 
  • Add black pepper and fried eggs to it. Mix it.
  • Garnish it with spring onion and serve it hot.