Cabbage Manchurian Recipe | Dry Patta Veg Gobi Manchurian | Dry Cabbage Veg Manchurian Recipe
Cabbage Manchurian is a delicious Indo-Chinese dry snack featuring crispy fried cabbage balls tossed in a tangy, spicy sauce made with soy, tomato, chili, and vinegar. Perfect as an appetizer or side dish, this recipe combines crunchy textures with bold flavors for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4 as a snack or appetizer 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Indo-Chinese
- Diet: Vegetarian
Ingredients
Scale
Cabbage Manchurian Balls
- 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
- Oil (for deep frying)
Manchurian Sauce
- 2 tbsp oil
- 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
- ½ tsp chilli powder
- ¼ cup water (plus additional ¼ cup to prevent burning)
- 1 tsp corn flour (mixed in ¼ cup water for slurry)
- 2 tbsp spring onion (for garnish/mixing in final step)
Instructions
- Prepare the Cabbage Mixture: In a large bowl, combine finely chopped cabbage, chilli powder, pepper powder, salt, and ginger garlic paste. Squeeze and mix well so the cabbage releases water and all ingredients are thoroughly combined.
- Make the Dough: Add maida and corn flour to the cabbage mixture. Mix well to form a dough, utilizing the moisture from the cabbage without adding extra water.
- Shape the Manchurian Balls: Grease your hands with oil and form small ball-sized portions of the dough.
- Deep Fry the Balls: Heat oil over medium flame and deep fry the cabbage balls until golden brown and crisp, stirring occasionally for even cooking. Drain excess oil and set aside.
- Prepare the Sauce Base: Heat 2 tablespoons of oil in a pan over high flame. Add chopped chilli, garlic, and ginger, stir-frying to release their aromas.
- Sauté Vegetables: Add chopped onion, spring onions, and capsicum. Stir-fry on high flame until slightly softened but still crisp.
- Add Sauces and Spices: Mix in tomato sauce, vinegar, soy sauce, chilli sauce, salt, and chilli powder. Stir well to blend flavors.
- Prevent Sauce from Burning: Add ¼ cup water to the pan and stir to avoid burning.
- Thicken the Sauce: Prepare a slurry by mixing corn flour with ¼ cup water. Pour this into the pan, stirring continuously until the sauce thickens and becomes glossy.
- Toss the Manchurian Balls: Add the fried cabbage balls and 2 tablespoons of chopped spring onion to the sauce. Gently mix to coat the balls uniformly with the sauce.
- Serve: Transfer to a serving dish and enjoy the flavorful dry Cabbage Manchurian with additional tomato sauce if desired.
Notes
- Do not add extra water while making the cabbage dough—moisture from cabbage is sufficient.
- Maintain medium flame while frying to ensure even cooking and crispiness.
- Adjust chili and soy sauce quantities to suit your spice and salt preferences.
- Use fresh cabbage finely chopped for best texture and binding.
- You can substitute maida with gluten-free flour for a gluten-free version.
- Serve immediately for the best crisp texture; leftovers may soften over time.
Keywords: Cabbage Manchurian, Indo Chinese Snack, Dry Manchurian, Veg Manchurian, Spicy Cabbage Balls, Appetizer Recipe
