Crispy Egg Manchurian: The Perfect Indo-Chinese Appetizer in 35 Minutes!


The craze for Indo-Chinese dishes in India is well known. They are tasty and can be made quickly. Egg manchurian is one of them. Slices of boiled eggs covered with a batter get fried. Then they get tossed in a sauce, which gives it a delectable taste. Not only does this dish satisfy the palate, but you also get protein, as eggs are a great source of protein. It is one of the quickest and easiest dishes to make for parties or for your family. Follow my recipe and try this tasty dish at home.


Top view of egg manchurian in a white bowl on a table top, a recipe by
Crispy Egg Manchurian


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Top view close up photo of egg manchurian in a white dish on a table, a recipe by

Egg Manchurian Recipe

Egg manchurian is a delicious Indo-Chinese dish. Egg slices with a crispy texture, covered with a lip-smacking sauce, is a perfect appetizer dish to try.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine Indo-Chinese
Servings 3 people


  • 6 eggs boiled
  • Oil for deep-frying

For batter

  • 3 tbsp cornstarch
  • 3 tbsp all-purpose flour
  • ½ tsp white pepper powder
  • ½ tsp salt
  • ½ tsp ginger-garlic paste
  • 1 tsp soy sauce
  • 1 egg

For sauce

  • 1 tbsp soy sauce
  • 1 tbsp red chili sauce
  • ¼ tsp black pepper powder
  • tsp vinegar
  • ½ brown sugar

For manchurian

  • 2 tbsp oil
  • 1 tbsp garlic, chopped
  • 1 tsp ginger, chopped
  • 1 tsp green chilies, chopped
  • 1 tbsp green onions whites, chopped
  • 2 tsp green onions, chopped


  • Boil 6 eggs in a pot. After the eggs have cooled down, peel them. Now slice the eggs and keep them aside.
  • To make a batter, add cornstarch, all-purpose flour, white pepper powder, ginger garlic paste, salt, and soy sauce in a mixing bowl. Crack 1 egg in it and mix all the ingredients well together. Add a little bit of water and mix well.
  • Heat enough oil in a kadai for deep-frying.
  • Make sure the batter is not too thick or thin. Gently dip the egg slices in a batter. Coat them well with batter.
  • Once the oil is hot enough, gently drop them in a kadai. Do not overcrowd; fry them in batches.
  • Fry egg slices for 5-6 min or till they turn crispy and golden brown in color. Remove them and keep them on a kitchen paper towel to drain excess oil.
  • In a small bowl, add soy sauce, red chili sauce, vinegar, white pepper powder, and sugar. Use a spoon and whisk until everything combines.
  • Heat 2 tbsp oil in a kadai on medium heat. Add chopped garlic, ginger, green chilies, and green onion whites. Stir and fry for 2 min.
  • Gently pour the mixed sauce prepared earlier into a kadai. Stir well to mix with everything. Cook for 2 min till the sauce comes to a boil.
  • Add fried eggs to a kadai and mix well to coat in a sauce. Toss well and fry for 2 min. Add chopped green onions and mix well. Cook for a minute and turn off the heat.
  • Serve hot egg manchurian with chicken fried rice or hakka noodles.


  • Cut egg slices to the size you desire.
  • Make sure egg slices are well coated with batter and egg yolks do not fall from the slices.
  • To make a batter with the right consistency, add water little by little and mix. The batter should not be too thick or too thin.
  • Adjust the spice level in manchurian as per your taste.
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