Szechuan Manchurian Frankie

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This is like my 4th recipe making frankies – but they are just so good! Each version has a different filling so the challenge of making them all different is fun! I love Indo- Chinese food so figured I would take a different approach with this one… It is a vegetarian Manchurian in a paratha that’s slathered with Szechuan Sauce and topped with tons of Amul cheese. Then it is grilled until the cheese is melted.

Also, I baked the Manchurian balls as a healthier alternative! Feel free to use a whole-wheat tortilla wrap if you want to make it even healthier! Hope you guys like it!

Stay happy, stay hungry!

Prep time: 10 minutesCook time: 45 minutesTotal time: 55 minutesMakes: 6 servings


  • 6 Kawan parathas
  • ½ cup Szechuan Sauce (recipe)
  • 1 cup Amul cheese, shredded
  • chaat masala
  • 1 green onion, sliced (optional)

Manchurian balls:

  • 1 cabbage small, shredded
  • 2 carrots, shredded
  • 1 onion, chopped finely
  • 4 garlic cloves, grated
  • 1 bell pepper, chopped finely
  • 1 inch ginger, grated
  • 2.5 tbsp corn starch
  • 2 tbsp soy sauce
  • 2 tbsp sambal oelek red chili paste
  • 2 tsp sriracha
  • salt to taste

Manchurian gravy:

  • ½ onion, sliced
  • 3 green onion stalks, sliced
  • 3 garlic cloves, grated
  • ½ inch ginger, grated
  • 1 cup of the vegetable mixture
  • 2 tbsp soy sauce
  • 1 tbsp sambal oelek red chili paste
  • 1 tsp rice vinegar
  • ¼ tsp ajinomoto (optional)
  • 1 cup water


  1. Pre-heat the oven to 400 degrees.

  2. In a bowl mix all the vegetables, take out 1 cup and set it aside for the gravy.

    Then mix soy sauce, sambal oelek paste, sriracha, cornstarch, and salt if need.

  3. Strain out as much liquid as you can, then form the vegetable into little balls.

    Line the baking sheet with parchment paper and place the Manchurian balls on it. Bake them for about 40 minutes, flipping them once (its okay it some break). Set then aside once done, until ready to use.

  4. In a wok or a pan heat some oil add the sliced onion, the green onions, garlic, and ginger.

    Cook this mixture for 1-2 minutes. Then add the cup of shredded vegetables mixture, and cook for another 2 minutes.

  5. Add soy sauce, sambal oelek, rice vinegar, and ajinomoto if using.

    Add the cornstarch and water as needed. Mix and cook until everything is nice incorporate (5 minutes)

  6. Add the Manchurian balls to the gravy.

  7. Heat up the kawan paratha, spread Szechuan sauce on it then add the manchurian balls along with some gravy, top it with cheese, chaat masala, and green onion (if using).

    Grill it until the cheese is melted.

  8. Serve hot and enjoy!!


  • Ajinomoto can be found at any Indian grocery store.
  • Skip the cheese to make it vegan.
  • Use dark soy sauce to get a darker color; I didn’t have it on hand.
  • You can use store bought Szechuan sauce if you don’t have the time to make it.

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