Cabbage Veg Manchurian is a delicious Indo-Chinese dish featuring crispy fried cabbage balls tossed in a tangy, spicy, and savory Manchurian sauce. This dish is perfect as an appetizer or a side dish with fried rice or noodles. The crispy texture of the Manchurian balls, combined with the flavorful sauce, makes it a favorite among street food lovers and Indo-Chinese cuisine fans.

Ingredients

For the Manchurian Balls:

• Cabbage (2 cups, finely shredded) – The main ingredient that gives crispiness and structure to the balls.
• Carrot (½ cup, grated, optional) – Adds a slight sweetness and extra texture.
• All-Purpose Flour (2 tbsp) – Helps bind the mixture.
• Corn Flour (2 tbsp) – Adds crispiness to the fried balls.
• Ginger-Garlic Paste (1 tsp) – Enhances the flavor with a mild pungency.
• Green Chili (1 small, finely chopped) – For a spicy kick.
• Black Pepper Powder (½ tsp) – Adds heat and depth of flavor.
• Soy Sauce (½ tsp) – Gives an umami taste.
• Salt (as per taste) – Enhances all the flavors.
• Oil (for deep frying) – Used to fry the Manchurian balls until golden and crispy.

For the Manchurian Sauce:

• Oil (2 tbsp) – Used to sauté the aromatics.
• Garlic (1 tbsp, finely chopped) – A key flavor enhancer.
• Ginger (1 tbsp, finely chopped) – Adds warmth and depth.
• Green Chilies (2, finely chopped) – Brings heat to the sauce.
• Onions (½ cup, finely chopped) – Adds texture and sweetness.
• Capsicum (½ cup, finely chopped) – Adds crunch and freshness.
• Soy Sauce (1 tbsp) – Provides umami richness.
• Red Chili Sauce (1 tbsp) – Adds spiciness and color.
• Tomato Ketchup (1 tbsp) – Balances the flavors with sweetness.
• Vinegar (1 tsp) – Brings tanginess to the dish.
• Black Pepper Powder (1 tsp) – Adds heat.
• Sugar (1 tsp, optional) – Balances the flavors.
• Corn Flour Slurry (1 tbsp corn flour mixed with ¼ cup water) – Thickens the sauce.
• Water (½ cup, adjust as needed) – Used to adjust the consistency of the sauce.
• Salt (to taste) – Adjusts the seasoning.
• Spring Onions (2 tbsp, chopped, for garnish) – Adds freshness and color.

Step-by-Step Cooking Instructions

Step 1: Preparing the Manchurian Balls

1. Prepare the Mixture – In a mixing bowl, combine shredded cabbage, grated carrot, all-purpose flour, corn flour, ginger-garlic paste, chopped green chili, black pepper, soy sauce, and salt. Mix well.
2. Rest the Mixture – Let it sit for 5 minutes so the cabbage releases moisture, making it easier to bind. If the mixture feels too dry, sprinkle a little water; if too wet, add some more flour.
3. Shape into Balls – Take small portions of the mixture and roll them into bite-sized balls.
4. Deep Fry Until Golden and Crisp – Heat oil in a deep pan and fry the balls on medium heat until they turn golden brown and crispy. Stir occasionally for even frying.
5. Drain Excess Oil – Remove the fried balls and place them on a paper towel to absorb extra oil.

Step 2: Making the Manchurian Sauce

1. Heat Oil in a Wok – Add 2 tbsp of oil to a pan or wok and heat on medium flame.
2. Sauté Garlic, Ginger, and Green Chilies – Stir-fry them for a few seconds until fragrant.
3. Add Onions and Capsicum – Sauté for 1-2 minutes on high heat to retain their crunch.
4. Add the Sauces – Stir in soy sauce, red chili sauce, tomato ketchup, vinegar, black pepper powder, sugar, and salt. Mix well.
5. Adjust the Consistency – Add ½ cup water and let the sauce simmer for a minute.
6. Thicken with Corn Flour Slurry – Stir the corn flour slurry (corn flour mixed with water) into the sauce. Keep stirring until it thickens and gets a glossy texture.

Step 3: Combining the Manchurian Balls with the Sauce

1. Toss the Fried Balls into the Sauce – Add the crispy Manchurian balls to the prepared sauce. Mix gently so they are well coated.
2. Simmer for a Few Seconds – Cook for a minute to allow the balls to absorb the flavors.
3. Garnish and Serve – Sprinkle freshly chopped spring onions on top and serve hot.

Serving Suggestions

• Serve dry Manchurian as an appetizer or snack with toothpicks or skewers.
• Pair gravy Manchurian with Veg Fried Rice, Hakka Noodles, or plain steamed rice for a complete meal.
• Garnish with extra spring onions, sesame seeds, or chopped cilantro for added freshness.

Enjoy your Cabbage Veg Manchurian – a crispy, flavorful dish that’s perfect for any Indo-Chinese feast! 😊

(FAQ's)

1. Can I make Cabbage Veg Manchurian without deep frying?

Yes! You can bake or air-fry the Manchurian balls for a healthier version. Bake at 200°C (390°F) for 20-25 minutes, flipping halfway, or air-fry at 180°C (350°F) for 15-18 minutes until golden and crispy.

2. How do I prevent the Manchurian balls from falling apart?

Make sure the mixture has enough binding agents like all-purpose flour and corn flour. If the mixture is too dry, let it rest for a few minutes to release moisture. If too wet, add more flour gradually.

3. Can I use only cabbage for Manchurian balls?

Yes, cabbage alone is enough to make Manchurian balls. However, adding grated carrots, capsicum, or finely chopped beans can enhance the taste and texture.

4. How do I make Manchurian sauce spicier?

To increase the spice level, you can:

• Add extra green chilies or red chili sauce.
• Use schezwan sauce for an extra kick.
• Sprinkle red chili flakes for additional heat.

5. What type of soy sauce should I use?

Use dark soy sauce for a richer color and depth of flavor. If you prefer a lighter taste, opt for light soy sauce. Avoid sweetened or flavored soy sauces.

6. Can I make Manchurian without soy sauce?

Yes! You can substitute soy sauce with:

• Tamari sauce (gluten-free alternative).
• Coconut aminos (for a milder, slightly sweet taste).
• A mix of vinegar and salt (though it won’t have the same umami flavor).

7. How do I make the sauce thicker or thinner?

• To thicken the sauce, add more corn flour slurry (corn flour mixed with water).
• To make it thinner, add extra water or vegetable broth.

8. Can I store Cabbage Manchurian for later?

Yes, but for best texture:

• Store the fried Manchurian balls separately in an airtight container for up to 2 days.
• Reheat in an air fryer or oven to make them crispy again before tossing them in the sauce.
• The sauce can be refrigerated for 2-3 days and reheated when needed.

9. Can I make Manchurian without corn flour?

Yes, but the texture might be slightly different. You can replace corn flour with:

• Rice flour – for crispiness.
• Arrowroot powder – as a thickening agent for the sauce.
• Potato starch – a good alternative for binding and sauce thickening.

10. What can I serve with Cabbage Manchurian?

Cabbage Manchurian pairs well with:

• Veg Fried Rice
• Hakka Noodles
• Schezwan Rice
• Steamed Rice with Garlic Sauce