Cabbage Manchurian
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!
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.