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Dry Manchurian recipe| dry cabbage Manchurian | Manchurian recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish, Starter
Cuisine Indo chinese
Servings 6 servings

Ingredients
 

For manchrian balls

  • 6 cup grated cabbage
  • Salt to taste
  • 1 tbsp ginger-garlic paste
  • 1 tbsp Kashmiri red chilli powder
  • ½ tsp black pepper powder
  • ½ cup cornflour
  • ¼ cup rice flour
  • ¼ cup maida
  • Oil for frying

For Manchurian sauce

  • 3-4 tbsp oil
  • 2 chopped green chilli
  • 2 inch chopped ginger
  • 9-10 chopped garlic cloves
  • ½ cup chopped onion
  • ½ cup capsicum slices
  • 2-3 green onion
  • 1 tbsp soya sauce
  • 1 tbsp red chilli sauce
  • 2 tbsp tomato sauce
  • 1 tbsp vinegar
  • ½ tsp Kashmiri red chilli powder
  • Pinch of salt
  • ½ tsp black pepper powder
  • 1/2 cup water
  • 1 tbsp corn flour
  • Chopped coriander leaves
  • Chopped green onion leaves

Instructions

Making Manchurian Balls

  • Take 700 grams or 1 medium-sized cabbage and grate it using a grater with large holes.
  • Add salt to the grated cabbage, mix well, and let it rest for 10-15 minutes.
  • Remove the water from the grated cabbage and transfer it to a mixing bowl.
  • Add 1 tablespoon of ginger-garlic paste, 1 tablespoon of Kashmiri red chili powder, and ½ teaspoon of black pepper powder. Mix well.
  • Now add ½ cup of cornflour, ¼ cup of rice flour, ¼ cup of maida, and a pinch of salt. Mix thoroughly until the Manchurian balls bind properly. If the mixture does not bind, add some more cornflour.
  • Slightly wet your hands, take some mixture, and shape it into small-sized Manchurian balls.
  • Heat oil in a kadai. Add the cabbage balls and fry them over medium heat until crispy on both sides.
  • Allow the balls to cool slightly. Heat the oil on high flame and fry the Manchurian balls again on high flame for a crispy texture. Remove the fried balls and place them on a wire rack. Set them aside.

To Make the Dry Manchurian:

  • In a kadai, heat 3-4 tablespoons of oil. Add 1 tablespoon of chopped ginger, 2 tablespoons of chopped garlic, and 2 chopped green chilies. Sauté over high heat.
  • Add ½ cup of chopped onion and sauté it.
  • Add ½ cup of sliced capsicum and 2-3 chopped green onion bulbs (white part). Continue to sauté.
  • Add 1 tablespoon of soy sauce, 1 tablespoon of red chili sauce, 2 tablespoons of tomato sauce, 1 tablespoon of vinegar, ½ teaspoon of Kashmiri red chili powder, a pinch of salt, and ½ teaspoon of black pepper powder. Mix well.
  • Add ½ cup of water and mix. When the sauce starts to boil, prepare a slurry by mixing 1 tablespoon of cornflour with 3 tablespoons of water in a separate bowl.
  • Add this cornflour mixture to the kadai and stir well.
  • As the mixture starts to thicken, add the prepared Manchurian balls, some chopped spring onions, and coriander leaves. Mix well. Do not cook the Manchurian for too long. Switch off the gas.
  • Your dry Manchurian is now ready to be served hot.

Notes

  • Grate cabbage using a grater with large holes.
  • Add salt to the grated cabbage and let it sit for 15 minutes to release water.
  • Squeeze out the water from the cabbage for the perfect texture of Manchurian balls.
  • If the cabbage contains too much water, more flour is needed to bind the Manchurian balls.
  • Cornflour absorbs moisture and adds crispiness to the Manchurian balls.
  • Maida serves only as a binding agent for Manchurian balls.
  • Rice flour contributes to the crispiness of the Manchurian balls.
  • Avoid adding excessive flour to bind the Manchurian balls.
  • Fry the Manchurian balls on medium flame.
  • Fry the Manchurian balls a second time on high flame.
  • Sauté vegetables on high flame; do not cook them on low flame.
  • Cornflour adds thickness and provides a coating consistency to the Manchurian gravy.
  • Do not cook the Manchurian balls after adding them to the Manchurian sauce.