Crispy Cabbage Manchurian Recipe
Cabbage Manchurian is a crispy and flavorful Indo-Chinese dish made with shredded cabbage, deep-fried into crispy balls, and tossed in a spicy, tangy Manchurian sauce. Perfect as a snack or side dish!
Ingredients
For the Cabbage Balls:
- 2 cup finely grated cabbage
- ¼ cup grated carrot (optional)
- ½ tsp salt
- 2 tbsp all-purpose flour
- 2 tbsp cornflour
- ½ tsp black pepper powder
- ½ tsp ginger-garlic paste
- Oil for deep frying
For the Manchurian Sauce:
- 2 tbsp oil
- 1 tbsp finely chopped garlic
- 1 tsp finely chopped ginger
- 1 green chili, finely chopped
- ¼ cup chopped spring onions
- 1 tbsp soy saucer
- 1 tsp vinega
- 1 tbsp tomato ketchup
- 1 tsp red chili sauce
- ½ tsp black pepper powder
- 1 tsp cornflour mixed with
- 2 tbsp water
- Salt to taste
Instructions
- Prepare the Cabbage Balls: Squeeze out excess water from grated cabbage and carrot. Mix with flour, cornflour, salt, pepper, and ginger-garlic paste.
- Form small balls and deep-fry in hot oil until golden brown. Drain on paper towels.
- Make the Manchurian Sauce: Heat oil in a pan. Add garlic, ginger, and green chili. Sauté until fragrant.
- Add spring onions, soy sauce, vinegar, tomato ketchup, and red chili sauce. Stir well.
- Add the cornflour slurry to thicken the sauce and cook for a minute.
- Combine: Toss the fried cabbage balls into the sauce, coating them evenly.
- Garnish with spring onions and serve hot!
Notes
- Adjust the spice levels by adding more chili sauce or green chilies.
- For a dry version, reduce the amount of sauce and cook until it coats the cabbage balls.