Step-by-step
1
firstly, in a large bowl take 3 cup cabbage, 1 tsp chilli powder, ½ tsp pepper powder, ½ tsp salt and 1 tsp ginger garlic paste.
2
squeeze and mix well making sure everything is well combined.
3
also, the cabbage starts to release water. this water is enough for binding.
4
now add ¼ cup maida and 2 tbsp corn flour.
5
mix well forming a dough. do not add any extra water, the water from the cabbage is sufficient for binding.
6
now grease the hand with oil and prepare a small ball-sized ball.
7
deep fry in hot oil keeping the flame on medium.
8
stir occasionally, until the manchurian balls turn golden brown and crisp.
9
drain off to remove excess oil. keep aside.
10
to prepare the manchurian sauce, heat 2 tbsp oil. add 1 chilli, 5 clove garlic, 1 inch ginger and stir fry on high flame.
11
add ½ onion, 2 tbsp spring onion and ½ capsicum. stir fry on high flame.
12
further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, 1 tbsp chilli sauce, ½ tsp salt, ½ tsp chilli powder.
13
stir and mix well until all the sauces are well combined.
14
add ¼ cup water to prevent the sauce from burning.
15
now prepare the corn flour slurry, by mixing 1 tsp corn flour in ¼ cup water.
16
pour in corn flour slurry and mix well.
17
cook until the sauce turns glossy.
18
add in fried cabbage ball, 2 tbsp spring onion and mix gently coating the sauce uniformly.
19
finally, enjoy cabbage manchurian with tomato sauce.
Cabbage Manchurian Video
Notes
- firstly, adding corn flour to the dough makes the manchurian balls crispy.
- also, make sure to add maida and corn flour only as required. else the balls turn dense.
- additionally, adding corn flour slurry makes the sauce saucier.
- finally, cabbage manchurian recipe tastes great when served hot and crispy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/veg-dry-cabbage-manchurian-recipe/