Cabbage Manchurian is a delicious Indo-Chinese appetizer snack that is sweet, crunchy and spicy. While most people know only the Gobi Manchurian, Cabbage Manchurian Dry is also a popular manchurian dish from the Chinese cuisine. In some places, this is also called as Chinese Pakoda. To make this cabbage manchurian without gravy, you only need minimal ingredients and it can be made in really quick time. If you are planning to make this in advance, add the manchurian balls to the gravy a few minutes you are ready to serve.
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4.80 from 5 votes
Cabbage Manchurian Recipe
A restaurant style Indo-Chinese dish, the cabbage manchurian dry is a versatile dish that can be served for any occasion.
Prep Time15mins
Cook Time15mins
Course: Appetizer, Snack
Cuisine: Indo-Chinese
Ingredients for Cabbage Manchurian
1Onionfinely chopped
1tspGingerfinely chopped
1tspGarlicfinely chopped
1tbspTomato Ketchup
1tbspChilli Sauce
1tspSoy Sauce
1tbspCorn Flour
1/2cupWater
1tspVinegar
For Manchurian Balls :
1cupCarrotgrated
2cupCabbagegrated
1tspGinger Paste
1tspGarlic Paste
1tspPepper Powder
1tspRed Chilli Powder
1tspSoy Sauce
Salt to taste
5tbspMaida Flour
3tbspCorn starch
Oil for deep frying
Spring Onionsfor garnish
How to make Cabbage Manchurian
Take a large bowl. Add the grated carrots, cabbage, ginger garlic paste, pepper powder, chilli powder, soy sauce. salt. maida and corn starch.
Mix thoroughly without squeezing the water from the ingredients.
If the mixture is wet, add some more maida and corn starch to it.
Make small balls using the mixture.
Heat oil in a kadai for deep frying.
Fry the balls until golden brown and crisp.
Remove the excess oil on tissue.
Keep the fried balls separately.
Mix the corn flour with water and mix well.
Heat oil in a kadai and add finely chopped onions and ginger garlic paste.
Fry until the raw smell is disappeared.
Add the tomato ketchup, chilli sauce and say sauce to it.
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2 comments
Thank you so much for sharing this delicious recipe.
nice post thanks