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Street style Manchurian recipe | cabbage Manchurian | veg Manchurian with Manchurian sauce

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Snack
Cuisine Indo chinese
Servings 4 servings

Ingredients
 

For manchrian balls

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

For Manchurian sauce

  • 2 tbsp oil
  • ½ cup chopped onion
  • 2 chopped green chilli
  • 1 inch chopped ginger
  • 2 tbsp chopped garlic cloves
  • ½ cup chopped capsicum
  • Salt to taste
  • 2 tbsp cornflour
  • 1 cup water or as required
  • 1 tsp soya sauce
  • 1 tbsp red chilli sauce
  • 2 tbsp tomato sauce
  • 1 tbsp Kashmiri red chilli powder
  • ½ tsp sugar
  • 1 tsp vinegar
  • Some coriander leaves

Serving

  • Manchurian balls
  • Manchurian sauce
  • Thinly slices cabbage
  • Fried noodles

Instructions

Making the Manchurian Balls

  • Take 750 grams (1 medium-sized) cabbage, roughly chop it, and add it to a mixer jar. Pulse a few times until it is finely chopped. Do not grind it into a paste.
  • Add salt to the chopped cabbage, mix well, and let it rest for 10 minutes.
  • Squeeze out all the excess water from the cabbage and transfer it to a mixing bowl.
  • Add 2 chopped green chilies, 1 tablespoon ginger-garlic paste, 1 tablespoon Kashmiri red chili powder, and ½ teaspoon black pepper powder. Mix well.
  • Add ½ cup cornflour, ½ cup all-purpose flour (maida), and a pinch of salt. Mix everything well until the mixture binds properly. If it doesn't bind, add a little more cornflour.
  • Lightly grease or wet your hands, take small portions of the mixture, and shape them into small Manchurian balls.
  • Heat oil in a kadai. Fry the Manchurian balls over medium heat until they turn golden brown and crispy from all sides. Remove and keep aside.

Making the Manchurian Sauce

  • Heat 2 tablespoons oil in a kadai. Add ½ cup chopped onion, 2 chopped green chilies, 1 tablespoon chopped ginger, and 2 tablespoons chopped garlic. Sauté on high heat for a minute.
  • Add ½ cup chopped capsicum and salt to taste. Sauté for another minute.
  • In a bowl, combine 2 tablespoons cornflour with 1 cup water and mix until smooth. Then add 1 teaspoon soy sauce, 1 tablespoon red chili sauce, 2 tablespoons tomato ketchup, and 1 tablespoon Kashmiri red chili powder. Mix well.
  • Pour the prepared sauce mixture into the kadai and stir continuously until the sauce thickens slightly.
  • Add ½ teaspoon sugar, 1 teaspoon vinegar, and a few chopped coriander leaves. Mix well.
  • The Mumbai-style Manchurian sauce is ready.

Serving Mumbai-Style Manchurian

  • Place the crispy Manchurian balls in a serving bowl.
  • Pour the hot Manchurian sauce over the balls.
  • Garnish with thinly sliced cabbage and crispy fried noodles. Serve immediately while hot.

Notes

  • Pulse-grind the chopped cabbage in a mixer jar.
  • Add salt to the grated cabbage and let it rest for 10 minutes to release excess water.
  • Squeeze out the excess water from the cabbage to make perfectly textured Manchurian balls.
  •  If the cabbage contains too much moisture, you will need to add more flour to bind the Manchurian balls.
  • The proportion of cornflour and rice flour should be equal.
  • Cornflour absorbs excess moisture and rice flour also helps make the Manchurian balls extra crispy.
  • Avoid adding too much flour, as it can make the Manchurian balls hard and dense.
  •  Fry the Manchurian balls over a medium flame until golden brown and crispy.
  •  Cornflour thickens the Manchurian sauce and gives it a smooth, glossy coating consistency.