Cabbage Manchurian Dry is a tasty dish from Indo-Chinese cuisine. It’s made by frying cabbage balls and coating them in a yummy sauce. People usually enjoy it as a starter or alongside noodles. For this recipe, I created a special tomato-chilli paste that gives the Manchurian a restaurant-style flavor without using traditional Chinese sauces. It’s a fast and simple way to make this dish at home. Give it a try!
The key to making tasty dry cabbage manchurian at home are
- Firstly, I made Manchurian balls using only cabbage. I grated the cabbage with a grater that has larger holes; avoid grating the cabbage finely, as this could make the Manchurian balls chewy. You can easily enhance the recipe by adding other vegetables such as capsicum, beans, spring onions, peas, and onions.
- Secondly, adding corn flour to the dough creates crispy Manchurian balls. Alternatively, you can use poha powder. Ensure to add maida and corn flour only as required; otherwise, the balls might become dense.
- Lastly, I prepared a special tomato-chili paste that adds tanginess, a slight spiciness, and a balanced flavor to the Manchurian. Instead of this sauce, you can use traditional Chinese sauces like soya sauce and red chili sauce.
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Cabbage manchurian recipe | dry cabbage manchurian | dry patta gobi manchurian
Ingredients
For Manchurian balls
- 3 cup grated cabbage
- 1 tbsp ginger-garlic paste
- Salt to taste
- 1 tbsp Kashmiri red chilli powder
- ½ tsp black pepper powder
- ¼ tsp garam masala
- ½ cup cornstarch
- ½ cup maida
- Oil for frying
For tomato chilli paste
- 1 big size tomatoes
- 4 soaked dry Kashmiri red chilli
For cabbage manchrian
- 2 tbsp oil
- ½ cup chopped onion
- 1 tbsp chopped ginger
- 2 tbsp chopped garlic
- 1 chopped green chilli
- ½ chopped capsicum
- 2 tbsp chopped green onion bulbs
- Salt to taste
- ¼ tsp black pepper powder
- ¼ tbsp garam masala
- Prepared tomato chilli paste
- ½ cup water
- 1 tbsp corn flour + 3 tbsp water
- Prepared manchrian balls
- Some chopped spring onion greens
- Some chopped coriander leaves
Instructions
Making manchrian balls
- Take 1 medium-sized cabbage and grate it using a grater with large holes.
- In a mixing bowl, combine 3 cups of grated cabbage, 1 tablespoon of ginger-garlic paste, salt to taste, 1 tablespoon of Kashmiri red chili powder, ½ teaspoon of black pepper powder, and ¼ teaspoon of garam masala. Mix thoroughly.
- Next, add ½ cup of corn flour and mix until well-combined. Gradually add ½ cup of maida and continue mixing until the mixture binds together when pressed between your hands. Do not add water to the mixture.
- Dampen your hands slightly and take some mixture, shaping it into balls.
- Heat oil in a kadai, then add the cabbage balls, frying them over medium-high heat until they become crispy on both sides.
- Once done, the crispy cabbage Manchurian balls are ready. Set them aside.
To make the dry cabbage Manchurian:
- In a blender, add 1 large chopped tomato and 4-5 soaked Kashmiri red chilies. Blend without adding water until you achieve a smooth paste. Set aside this tomato-chili paste.
- In a kadai, heat 2 tablespoons of oil. Add ½ cup of chopped onion, 1 tablespoon of chopped ginger, 2 tablespoons of chopped garlic, and 1 chopped green chili. Sauté over high heat.
- Now, add ½ cup of chopped capsicum and 2 tablespoons of chopped green onion bulbs. Continue to sauté. Season with salt, ¼ teaspoon of black pepper powder, and ¼ teaspoon of garam masala. Mix well.
- Add the prepared tomato-chili paste and continue sautéing.
- Pour in ½ cup of water and bring it to a boil.
- In a separate bowl, mix 1 tablespoon of corn flour with 3 tablespoons of water to create a slurry.
- Add this cornflour mixture to the kadai. Stir well.
- As the mixture starts to thicken, add the prepared cabbage Manchurian balls, some chopped spring onions, and coriander leaves.
- Mix everything together. Your dry cabbage Manchurian is now ready to be served hot."
Notes
- Grate cabbage using a grater with large holes. Avoid using a fine grater.
- Mix the masala into the cabbage to help it release water.
- Corn flour contributes to the crispiness of the Manchurian balls.
- Instead of corn flour, you can utilize poha powder.
- Gradually add maida to the Manchurian ball mixture until it binds. Avoid adding excess maida to the balls.
- Fry the Manchurian balls over medium-high heat; refrain from frying them on low flame.
- Soak dry Kashmiri red chilies to reduce their spiciness.
- A pinch of Garam masala enhances the taste of the Manchurian gravy.
- Corn flour provides thickness and coating consistency to the gravy.
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