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Cabbage Manchurian
A restaurant style Indo-Chinese dish, the cabbage manchurian dry is a versatile dish that can be served for any occasion.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course:
Appetizer, Snack
Cuisine:
Indo-Chinese
Ingredients
1
Onion
finely chopped
1
tsp
Ginger
finely chopped
1
tsp
Garlic
finely chopped
1
tbsp
Tomato Ketchup
1
tbsp
Chilli Sauce
1
tsp
Soy Sauce
1
tbsp
CornĀ Flour
1/2
cup
Water
1
tsp
Vinegar
For Manchurian Balls :
1
cup
Carrot
grated
2
cup
Cabbage
grated
1
tsp
Ginger Paste
1
tsp
Garlic Paste
1
tsp
Pepper Powder
1
tsp
Red Chilli Powder
1
tsp
Soy Sauce
Salt
to taste
5
tbsp
Maida Flour
3
tbsp
Corn starch
Oil
for deep frying
Spring Onions
for garnish
Instructions
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.
Add the corn flour mixture,vinegar and mix well.
Add the fried Manchurian balls to it and mix.
Lastly sprinkle the chopped spring onions on top.
Serve hot.