Ingredients

3 cups cabbage, finely chopped

1 tsp chilli powder

½ tsp pepper powder

½ tsp salt

1 tsp ginger garlic paste

¼ cup maida (all-purpose flour)

2 tbsp corn flour (for the batter)

Oil for deep frying

2 tbsp oil (for sauce)

1 chilli, chopped

5 cloves garlic, chopped

1 inch ginger, chopped

½ onion, chopped

2 tbsp spring onion, chopped

½ capsicum, chopped

2 tbsp tomato sauce

2 tbsp vinegar

2 tbsp soy sauce

1 tbsp chilli sauce

½ tsp salt (for sauce)

½ tsp chilli powder (for sauce)

½ cup water

1 tsp corn flour (for slurry)

Instructions

Step 1: In a large bowl, combine finely chopped cabbage, chilli powder, pepper powder, salt, and ginger garlic paste. Squeeze and mix well until the cabbage releases enough water to act as a binder.

Step 2: Add maida and corn flour to the cabbage mixture. Mix thoroughly to form a dough. Do not add extra water; the cabbage water is sufficient.

Step 3: Grease your hands with oil and shape the mixture into small ball-sized portions.

Step 4: Heat oil in a deep frying pan over medium flame. Fry the cabbage balls, stirring occasionally, until they turn golden brown and crisp. Drain on paper towels to remove excess oil and set aside.

Step 5: To prepare the sauce, heat 2 tablespoons of oil in a pan. Add chopped chilli, garlic, and ginger and stir fry on high flame until fragrant.

Step 6: Add chopped onion, spring onion, and capsicum. Stir fry on high flame for a minute.

Step 7: Add tomato sauce, vinegar, soy sauce, chilli sauce, salt, and chilli powder. Mix well to combine all flavors.

Step 8: Pour ¼ cup water into the pan to prevent the sauce from burning.

Step 9: Prepare a corn flour slurry by mixing 1 teaspoon corn flour with ¼ cup water. Pour this slurry into the sauce and stir continuously until the sauce turns glossy and thickens.

Step 10: Add the fried cabbage balls and chopped spring onion to the sauce. Gently toss to coat the balls evenly with the sauce.

Step 11: Serve hot with extra tomato sauce if desired and enjoy your dry Cabbage Manchurian.

Tips & Variations

For extra crunch, double-fry the cabbage balls until they are deeply golden.

You can replace cabbage with finely chopped cauliflower or mixed vegetables for a twist.

Adjust the chilli powder and sauces to suit your preferred spice level.

Using fresh homemade ginger garlic paste enhances the aroma and flavor significantly.

FAQs

Can I bake the cabbage balls instead of frying?

Yes, baking is a healthier alternative. Shape the balls, place them on a greased tray, and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, turning halfway until golden and crisp.

Is this recipe gluten-free?

The recipe uses maida (all-purpose flour), which contains gluten. To make it gluten-free, substitute maida with rice flour or chickpea flour, and ensure soy sauce used is gluten-free.