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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Prevent Sauce from Burning: Add ¼ cup water to the pan to prevent the sauce from sticking or burning, stirring continuously.
- Make Corn Flour Slurry: In a small bowl, mix 1 tsp corn flour with ¼ cup water to create a slurry.
- Thicken the Sauce: Pour the corn flour slurry into the sauce mixture and stir continuously. Cook until the sauce becomes glossy and slightly thickened.
- 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.
- 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
