Go Back
–+ servings

Cabbage manchurian recipe | dry cabbage manchurian | dry patta gobi manchurian

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Starter, Street Food
Cuisine Indian
Servings 4 servings

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.