Cabbage Manchurian Recipe | Dry Patta Veg Gobi Manchurian | Dry Cabbage Veg Manchurian Recipe

Introduction

Cabbage Manchurian is a delightful Indo-Chinese dry appetizer featuring crispy cabbage balls tossed in a tangy, spicy sauce. Quick to prepare and bursting with flavor, it makes a perfect snack or side dish for any occasion.

Ingredients

• 3 cup cabbage (finely chopped)
• 1 tsp chilli powder
• ½ tsp pepper powder
• ½ tsp salt
• 1 tsp ginger garlic paste
• ¼ cup maida (all-purpose flour)
• 2 tbsp corn flour
• Oil (for frying)
• 2 tbsp oil (for sauce)
• 1 chilli (chopped)
• 5 cloves garlic (chopped)
• 1 inch ginger (chopped)
• ½ onion (chopped)
• 2 tbsp spring onion (chopped)
• ½ capsicum (chopped)
• 2 tbsp tomato sauce
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 1 tbsp chilli sauce
• ½ tsp salt
• ½ tsp chilli powder
• ½ cup water
• 1 tsp corn flour (for slurry)

Instructions

1. Step 1: In a large bowl, combine the finely chopped cabbage, 1 tsp chilli powder, ½ tsp pepper powder, ½ tsp salt, and 1 tsp ginger garlic paste. Squeeze and mix well until the cabbage releases water and everything is evenly combined.
2. Step 2: Add ¼ cup maida and 2 tbsp corn flour to the cabbage mixture. Mix thoroughly to form a dough, using only the cabbage water for binding; do not add any extra water.
3. Step 3: Grease your hands with oil and shape the mixture into small, ball-sized portions.
4. Step 4: Deep fry the balls in hot oil over medium flame. Stir occasionally and fry until they turn golden brown and crisp. Drain on paper towels to remove excess oil and set aside.
5. Step 5: To prepare the sauce, heat 2 tbsp oil in a pan. Add the chopped chilli, garlic, and ginger and stir fry on high flame until fragrant.
6. Step 6: Add chopped onion, spring onion, and capsicum to the pan. Stir fry on high flame until vegetables are slightly tender but still crisp.
7. Step 7: Mix in tomato sauce, vinegar, soy sauce, chilli sauce, ½ tsp salt, and ½ tsp chilli powder. Stir well to combine all the sauces.
8. Step 8: Pour in ¼ cup water to prevent the sauce from burning. In a separate small bowl, make a slurry by mixing 1 tsp corn flour with ¼ cup water.
9. Step 9: Add the corn flour slurry to the sauce and cook while stirring until the sauce thickens and turns glossy.
10. Step 10: Gently add the fried cabbage balls and 2 tbsp chopped spring onion to the sauce. Toss carefully to coat the balls evenly without breaking them.
11. Step 11: Serve hot with extra tomato sauce if desired and enjoy your flavorful Cabbage Manchurian.

Tips & Variations

• For extra crunch, ensure the oil is hot enough before frying the cabbage balls to prevent oil absorption.
• You can substitute maida with all-purpose gluten-free flour for a gluten-free version.
• Add finely chopped carrots or beans with the cabbage for added texture and nutrition.
• Adjust the chilli powder and sauces according to your preferred spice level.

Storage

Store any leftover Cabbage Manchurian in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to maintain crispness; avoid microwaving as it may make the balls soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cabbage balls instead of frying?

Yes, baking is a healthier alternative. Arrange the balls on a greased baking sheet and bake at 200°C (390°F) for 15-20 minutes, turning halfway, until golden and crisp.

What can I serve with Cabbage Manchurian?

Cabbage Manchurian pairs well with fried rice, noodles, or can be enjoyed on its own as a snack with additional dipping sauces like tomato or schezwan sauce.

Cabbage Manchurian Recipe | Dry Patta Veg Gobi Manchurian | Dry Cabbage Veg Manchurian Recipe

---

★★★★★

5 from 144 reviews

• Author: Lana
• Total Time: 20 minutes
• Yield: 3 servings 1x

Pin Recipe

Print Recipe

Description

Cabbage Manchurian is a flavorful dry Indo-Chinese snack made from finely chopped cabbage mixed with spices and flours, shaped into balls, deep-fried until crisp, and tossed in a tangy and spicy sauce made from soy, tomato, vinegar, and chili sauces. This quick, crispy, and delicious dish makes an excellent appetizer or side dish, combining a perfect balance of spice and tang with a crunchy texture.

---

Ingredients

Scale 1x2x3x

For the Manchurian Balls

• 3 cup cabbage (finely chopped)
• 1 tsp chili powder
• ½ tsp pepper powder
• ½ tsp salt
• 1 tsp ginger garlic paste
• ¼ cup maida (all-purpose flour)
• 2 tbsp corn flour
• Oil for deep frying

For the Manchurian Sauce

• 2 tbsp oil
• 1 chili (chopped)
• 5 cloves garlic (chopped)
• 1 inch ginger (chopped)
• ½ onion (chopped)
• 2 tbsp spring onion (chopped)
• ½ capsicum (chopped)
• 2 tbsp tomato sauce
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• ½ tsp salt
• ½ tsp chili powder
• ½ cup water (divided)
• 1 tsp corn flour (for slurry)

---

Instructions

1. Prepare the Cabbage Mixture: In a large bowl, combine 3 cups finely chopped cabbage with 1 tsp chili powder, ½ tsp pepper powder, ½ tsp salt, and 1 tsp ginger garlic paste. Mix well and squeeze the mixture to release water from the cabbage; this moisture will be used for binding.
2. Add Flours to Form Dough: Add ¼ cup maida and 2 tbsp corn flour to the cabbage mixture. Mix thoroughly to form a dough without adding any extra water, as the cabbage water is sufficient to bind the mixture.
3. Shape & Fry Manchurian Balls: Grease your hands with oil and shape small-sized balls from the dough. Heat oil for deep frying on medium flame and fry the balls in batches. Stir occasionally to ensure even cooking until they turn golden brown and crisp. Remove and drain on paper towels to remove excess oil. Set aside.
4. Prepare the Manchurian Sauce: In a pan, heat 2 tbsp oil over high heat. Add chopped chili, garlic cloves, and ginger; stir fry until fragrant. Then add chopped onion, spring onion, and capsicum. Stir fry the vegetables on high heat until slightly tender but still crunchy.
5. Add Sauces and Spices: To the stir-fried vegetables, add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, 1 tbsp chili sauce, ½ tsp salt, and ½ tsp chili powder. Mix well to combine all the sauces and spices thoroughly.
6. Prevent Sauce from Burning: Add ¼ cup water to the pan to prevent the sauce from sticking or burning, stirring continuously.
7. Make Corn Flour Slurry: In a small bowl, mix 1 tsp corn flour with ¼ cup water to create a slurry.
8. Thicken the Sauce: Pour the corn flour slurry into the sauce mixture and stir continuously. Cook until the sauce becomes glossy and slightly thickened.
9. Combine Fried Balls and Sauce: Add the fried cabbage balls into the pan with the sauce along with 2 tbsp chopped spring onion. Gently toss to coat the balls uniformly with the sauce.
10. Serve: Transfer the dry Cabbage Manchurian to a serving plate and enjoy hot with additional tomato sauce if desired.

Notes

• Make sure to squeeze out excess water from the cabbage to avoid soggy batter and ensure crispy balls.
• Maintain medium heat while deep frying to cook balls evenly and get a golden crust.
• The sauce should be cooked on high flame for a quick stir-fry effect, preserving the crunchiness of vegetables.
• You can adjust the chili and soy sauce quantity as per taste preference.
• Serve immediately for best crispiness; it tends to soften if left for long.
• Spring onions can be used as garnish for added freshness and color.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Indo-Chinese

Keywords: Cabbage Manchurian, Dry Manchurian, Indo-Chinese snack, vegetarian appetizer, deep-fried cabbage balls, spicy Manchurian sauce