Street Style Vegetarian Manchurian Frankie Recipe

Street Style Vegetarian Manchurian Frankie

Street Style Vegetarian Manchurian Frankie

Street Style Vegetarian Manchurian Frankie is a super delicious street food popular in India. Delicious Indo-Chinese Manchurian is wrapped in a homemade wrap and pan fried for a crispy texture.  

At my home any type of frankies, rolls or wraps go down a treat! But they are just so good loaded with different flavours, textures and ingredients- each version has a different filling so the challenge of making them all different is fun, interesting and challenging.  I love Indo- Chinese food so figured I would take a different approach with this one.  It is a vegetarian Manchurian in a wrap that is slathered with Szechuan Sauce and pan roasted for a crispy Frankie.

Whether you make it for a quick weeknight meal or a leisurely gathering, these frankie are sure to be a hit!  

You may like few other recipes like Dry Manchurian, Dry Gobi Manchurian, Vegetable Manchurian in Sauce, Schezwan Paneer, Street Style Paneer Frankie, Vegetable Frankie, Aloo Frankie, Paneer Kathi Roll and Schezwan Paneer Frankie.  


For Dough
1 cup plain flour
½ teaspoon salt
2 teaspoons oil
½ cup warm water

For Manchurian Balls
1 cup grated cabbage
1 cup grated carrot
1 cup grated cauliflower
2 teaspoons grated garlic ginger green chillies
¾ teaspoon salt
1 teaspoon white pepper
2 teaspoons soy sauce
¼ cup corn flour
2 tablespoons plain flour

For the Filling
2 teaspoons sesame oil
½ cup sliced carrots
½ cup sliced onions
½ cup sliced cabbage
½ cup sliced green pepper
1 teaspoon salt
1 teaspoon white pepper
2 teaspoons vinegar
2 teaspoons soy sauce
2 teaspoons red chilli sauce
1 tablespoon schezwan sauce

For Manchurian Frankie
2 tablespoons schezwan sauce
2 tablespoons butter



In a bowl mix flour, salt, oil and water and knead it to form a smooth dough (Adjust the amount of water to knead a soft dough).

Cover and let it rest for half an hour.


In a bowl, add the grated vegetables, garlic, ginger, green chillies, salt, white pepper, soy sauce, corn flour and plain flour and mix.


Heat oil in a pan for frying.

To test if the oil is ready for frying gently drop a small piece of a ball to the hot oil. If the ball comes up steadily the oil is ready for frying. If the ball breaks, then add 1 to 2 teaspoons of corn flour.

When the oil is ready, take a spoonful of mixture and make small balls.  Gently drop them in the oil and fry them on medium-low heat. When cooked from one side, turn the balls, and fry them until the balls turn golden and crisp. Remove them with a slotted spoon and drain the oil as much as possible. Place the fried balls on some kitchen paper towel.


Heat oil in a pan and add carrots, cabbage, green pepper and onions and sauté for a minute on high heat.

Next add salt, white pepper, vinegar, soy sauce, red chilli sauce and schezwan sauce and sauté on medium heat for 2-4 minutes until the vegetables are partially cooked. We want to keep the vegetables al dente so do not overcook.


Cut the Manchurian balls in half or quarters.

Add the Manchurian balls and spring onions to the sauteed vegetables and sauté on medium heat for 1-2 minutes. Turn off the heat and keep it aside.


Once the dough has rested for at least 30 minutes knead the dough once again and divide it into 6 equal portions.

Dust some flour on the worktop and roll the dough balls into thin circles around 6-7 inches in diameter.


Heat a tawa/flat pan and place the rolled wrap on the hot tawa. Cook the wrap on medium heat by flipping it couple of times on each side. When it has golden spots that means it is cooked. Store them in a lidded box while you cook the other wraps.


Take a cooked wrap and spread a teaspoon of schezwan sauce evenly. Place the manchurian filling in the middle of the wrap (as shown in the pictures).

Roll the sides up to the middle. If you wish you can use a small toothpick to hold the wrap together.


Heat a pan and spread some butter on both sides of the wrap and gently cook for 1-2 minutes on both sides for a golden crispy crust.

Serve hot with choice of your dip or on its own.

Tips & Variations

  1. In this recipe I have used plain flour however If you want, you can use ¾ cup plain flour and ¼ cup whole wheat flour or even half and half of each flour.
  2. Kneading dough well is the key in making soft wraps. The dough can be made in food processor too, just make sure to add water slowly while kneading to get the dough of right consistency.
  3. The dough should be soft and pliable, not elastic and/or dry. While kneading the dough, remember that the quantity of water can be adjusted according to the amount of flour. After kneading the dough, cover it with a wet cloth/cling film and allow it to rest.
  4. Always rest the dough for at least 30 min as it helps in gluten formation. If the dough is too sticky sprinkle some flour and mix it into the dough.
  5. The wraps are cooked without any oil hence I would suggest using a nonstick pan while cooking it. I have added some oil while making the dough and that helps in making soft wraps.
  6. Do not overcook the wraps or else they will become quite hard and will be difficult to roll and also not taste as nice.
  7. Always keep the cooked wraps covered or they tend to go hard and brittle.
  8. You can prepare the wraps in advance and freeze them for about a month. When needed you just need to thaw them at room temperature.
  9. You can also use readymade wraps or left over chapatis’ for making this delicious roll.
  10. Do not add too much corn flour as this will make the manchurian balls hard.
  11. While making balls, greasing the hands with little oil will ensure that it doesn’t stick on the hands.
  12. The temperature of frying should not be too high or low. If you fry on high heat, they will be cooked from outside but uncooked from inside and if fried on low heat then they will absorb more oil. Always fry the balls on medium-low heat.