Cabbage Manchurian Recipe | Dry Patta Veg Gobi Manchurian

If you love Indo-Chinese food that’s crispy, spicy, and bursting with flavor, this Cabbage Manchurian recipe will absolutely win you over. Golden-fried cabbage balls tossed in a glossy Manchurian sauce — it’s crunchy, tangy, and downright addictive! Perfect as a starter, side dish, or evening snack, this dry-style version is a delicious twist on the classic gobi or paneer Manchurian.

Each bite delivers that iconic street-food charm — crisp outside, soft inside, coated with a garlicky, chili-spiked sauce that clings to every piece. Whether it’s your next party appetizer or a side for fried rice, this dish is an explosion of comfort and flavor.

Why You’ll Love This Cabbage Manchurian

• Street-style crispiness: Crunchy on the outside and soft inside — just like your favorite food stall snack.
• Budget-friendly: Made mostly from cabbage and pantry staples, it’s both affordable and satisfying.
• Versatile: Serve it dry as an appetizer or add gravy for a main course version.
• Quick and easy: Ready in under 30 minutes from start to finish!
• Perfect for parties: It pairs beautifully with Indo-Chinese favorites like fried rice or noodles.

Ingredients for This Cabbage Manchurian

For the Manchurian Balls:

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

For the Sauce:

• 2 tbsp oil
• 1 chili, chopped
• 5 garlic cloves, finely chopped
• 1-inch piece of ginger, chopped
• ½ onion, finely chopped
• 2 tbsp spring onion, chopped
• ½ capsicum, chopped
• 2 tbsp tomato ketchup
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• ½ tsp salt
• ½ tsp chili powder
• ¼ cup water
• 1 tsp cornflour (mixed with ¼ cup water to make slurry)

Instructions

Start by mixing the grated cabbage with chili powder, pepper, salt, and ginger-garlic paste. Squeeze the mixture gently — the cabbage will release water, which helps everything bind together naturally.

Add the flour and cornflour, then mix until a soft, sticky dough forms. Shape it into small, round balls. Heat oil in a pan and fry the balls over medium flame until they turn golden and crispy. Remove and drain on paper towels.

Next, heat a wok with 2 tablespoons of oil. Add the chopped chili, garlic, and ginger. Stir-fry on high heat until fragrant. Toss in the onions, spring onions, and capsicum, cooking just until slightly crisp.

Pour in the tomato ketchup, soy sauce, chili sauce, vinegar, salt, and chili powder. Stir well until the sauces blend and turn glossy. Add the cornflour slurry and cook for a minute until the sauce thickens slightly. Finally, toss in the fried cabbage balls and coat them evenly in the sauce.

Sprinkle some chopped spring onions on top and serve immediately — crispy, spicy, and irresistible!

Tips & Notes

• Don’t add extra water: The cabbage releases enough moisture to bind the dough.
• Fry on medium heat: Keeps the balls crisp without burning the exterior.
• For a gravy version: Add more water and a bit more cornflour slurry to make a saucier consistency.
• Serve immediately: Manchurian tastes best when hot and crisp.

Serving Ideas

https://elyrecipes.com/irish-vegetarian-stew/
Serve your Cabbage Manchurian hot with fried rice or noodles. For an Indo-Chinese feast, try pairing it with Chinese Beef and Broccoli for a bold contrast, or go meat-free with this hearty Irish Vegetarian Stew. For a spicy kick, serve it alongside Spicy Potato Noodles — a match made in comfort-food heaven!

Storage & Reheating

Leftovers? Store the fried cabbage balls and sauce separately in airtight containers. They’ll stay fresh in the fridge for up to 3 days. Reheat the sauce over medium heat, and quickly toss the balls before serving to bring back that crispy texture.

Nutrition (per serving)

• Calories: 218 kcal
• Carbohydrates: 29 g
• Protein: 5 g
• Fat: 10 g
• Sodium: 1580 mg
• Fiber: 4 g

You might also like it

Chinese Beef and Broccoli

Spicy Potato Noodles

Irish Vegetarian Stew

Cabbage Manchurian

antania mackron

A crispy and flavorful Indo-Chinese street-style snack made with cabbage and spicy garlic sauce. This dry-style Cabbage Manchurian is crunchy, tangy, and irresistibly delicious!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Snack

Cuisine Indo-Chinese, Street Food

Servings 3 people

Calories 218 kcal

Equipment

• Mixing bowl For combining the cabbage mixture.
• Wok or deep frying pan Essential for frying and tossing the sauce.
• slotted spoon For removing fried balls from the oil.

Ingredients

  

• 3 cups Cabbage, finely grated
• 1 tsp Chili powder
• 1/2 tsp Black pepper powder
• 1/2 tsp Salt
• 1 tsp Ginger-garlic paste
• 1/4 cup All-purpose flour (maida)
• 2 tbsp Cornflour
• Oil for frying
• 2 tbsp Oil for sauce
• 1 Green chili, chopped
• 5 cloves Garlic, finely chopped
• 1 inch Ginger, chopped
• 1/2 Onion, finely chopped
• 2 tbsp Spring onions, chopped
• 1/2 Capsicum, chopped
• 2 tbsp Tomato ketchup
• 2 tbsp Vinegar
• 2 tbsp Soy sauce
• 1 tbsp Chili sauce
• 1/2 tsp Chili powder (for sauce)
• 1/4 cup Water
• 1 tsp Cornflour (for slurry)
• 1/4 cup Water (for slurry)

Instructions

 

• In a large bowl, mix grated cabbage, chili powder, pepper, salt, and ginger-garlic paste. Squeeze lightly to help the cabbage release water.
• Add all-purpose flour and cornflour. Mix to form a dough and shape into small round balls.
• Heat oil in a deep pan and fry the balls on medium flame until golden brown. Remove and drain excess oil.
• Heat 2 tbsp oil in a wok, add green chili, garlic, and ginger. Stir-fry on high heat for a few seconds until aromatic.
• Add onion, spring onion, and capsicum. Stir-fry on high heat for 2 minutes until slightly crisp.
• Add ketchup, vinegar, soy sauce, chili sauce, salt, and chili powder. Stir well until combined.
• Add the cornflour slurry and cook until the sauce thickens and turns glossy.
• Add the fried cabbage balls to the sauce and toss well until coated. Garnish with spring onions and serve hot.

Notes

For best results, serve the Cabbage Manchurian hot right after frying. You can also turn it into a gravy version by adding more water and a little extra cornflour slurry to the sauce.

Keyword cabbage manchurian, dry manchurian, indian street food, veg manchurian