Dry Cabbage Manchurian Recipe - Street Style & 5 Secret Tips | Patta Gobi Veg Manchurian Side Dish

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: wheat flour

Chickpea flour adds protein and fiber.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option reduces sodium intake.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is gluten-free and easier to digest.

spring onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives provide similar flavor with fewer calories.

In a large bowl, take 3 cup cabbage, 1 tsp chilli powder, ½ tsp pepper powder, ½ tsp salt and 1 tsp ginger garlic paste.

Squeeze and mix well making sure everything is well combined.

The cabbage starts to release water, which is enough for binding.

Add ¼ cup maida and 2 tbsp corn flour.

Mix well forming a dough. Do not add any extra water; the water from the cabbage is sufficient for binding.

Grease your hands with oil and prepare small ball-sized portions.

Deep fry in hot oil keeping the flame on medium.

Stir occasionally until the manchurian balls turn golden brown and crisp.

Drain off to remove excess oil and keep aside.

To prepare the manchurian sauce, heat 2 tbsp oil. Add 1 chilli, 5 cloves garlic, and 1 inch ginger and stir fry on high flame.

Add ½ onion, 2 tbsp spring onion, and ½ capsicum. Stir fry on high flame.

Further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, 1 tbsp chilli sauce, ½ tsp salt, and ½ tsp chilli powder.

Stir and mix well until all the sauces are well combined.

Add ¼ cup water to prevent the sauce from burning.

Prepare the corn flour slurry by mixing 1 tsp corn flour in ¼ cup water.

Pour in corn flour slurry and mix well.

Cook until the sauce turns glossy.

Add in fried cabbage balls, 2 tbsp spring onion, and mix gently to coat the sauce uniformly.

Enjoy cabbage manchurian with tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens