Cabbage Manchurian Recipe | Dry Patta Veg Gobi Manchurian | Dry Cabbage Veg Manchurian Recipe with detailed photo and video recipe. Yet another Indo-Chinese Cuisine or street food Manchurian recipe prepared with grated cabbage and Manchurian sauce. A crispy and popular Indian street food recipe comes in both gravy and dry versions and is often served with fried rice recipe. This style of manchuria is the best alternative to the popular gobi or paneer manchurian with an economical twist.
I am a huge fan of gobi manchurian recipe and other Indo Chinese Street food recipes. Having said that, the plain cabbage manchurian recipe was very new to me. Basically, my first encounter with this was during my husband’s office colleagues’ potluck party. One family had cooked this crispy cabbage manchurian as a starter or side dish with veg fried rice. Honestly, I was sceptical about this recipe till I had my first bite. As matter of fact, it would be so difficult or distinguish the difference between the authentic one. Even my husband could not resist it and we both enjoyed it as a side dish to our veg pulao.
Finally, I would like you to visit my other Indo Chinese Recipes collection with this post on cabbage manchurian recipe. This includes spring roll noodles, corn fried rice, chilli paneer gravy, soya manchurian, wheat momos, veg crispy, chilli gobi, paneer jalfrezi and veg noodles recipe. In addition, do visit my other recipes collection,
- Indian street food recipes collection
- Chaat recipes collection
- Curry recipes or sabzi recipes collection
Cabbage Manchurian Video:
Recipe Card for Cabbage Manchurian:
Cabbage Manchurian Recipe | Dry Patta Veg Gobi Manchurian | Dry Cabbage Veg Manchurian Recipe
Ingredients
for manchurian ball:
- 3 cup cabbage, finely chopped
- 1 tsp chilli powder
- ½ tsp pepper powder
- ½ tsp salt
- 1 tsp ginger garlic paste
- ¼ cup maida
- 2 tbsp corn flour
- oil, for frying
for manchurian sauce:
- 2 tbsp oil
- 1 chilli, chopped
- 5 clove garlic, chopped
- 1 inch ginger, chopped
- ½ onion, chopped
- 2 tbsp spring onion, chopped
- ½ capsicum, chopped
- 2 tbsp tomato sauce
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 1 tbsp chilli sauce
- ½ tsp salt
- ½ tsp chilli powder
- ½ cup water
- 1 tsp corn flour
Instructions
- firstly, 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.
- also, the cabbage starts release water. this water is enough for binding.
- now 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.
- now grease the hand with oil and prepare a small ball-sized ball.
- 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. keep aside.
- to prepare the manchurian sauce, heat 2 tbsp oil. add 1 chilli, 5 clove garlic, 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, 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.
- now 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 ball, 2 tbsp spring onion and mix gently coating the sauce uniformly.
- finally, enjoy cabbage manchurian with tomato sauce.
Nutrition
How to make Dry Cabbage Manchurian with step by step photos:
- firstly, 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.
- also, the cabbage starts to release water. this water is enough for binding.
- now 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.
- now grease the hand with oil and prepare a small ball-sized ball.
- 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. keep aside.
- to prepare the manchurian sauce, heat 2 tbsp oil. add 1 chilli, 5 clove garlic, 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, 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.
- now 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 ball, 2 tbsp spring onion and mix gently coating the sauce uniformly.
- finally, enjoy cabbage manchurian with tomato sauce.
Notes:
- firstly, adding corn flour to the dough makes the manchurian balls crispy.
- also, make sure to add maida and corn flour only as required. else the balls turn dense.
- additionally, adding corn flour slurry makes the sauce saucier.
- finally, cabbage manchurian recipe tastes great when served hot and crispy.
superb taste. I tried many of your recipes.. all came out really well.
Hebbar’s kitchen is really good for beginners
you are welcome madhu
very tasty ! all your recipes are very sucessfull ! thank you for your work!
thank you
Manchurian was just so good. Very easy method of cooking. i
thank you
I felt it was better than what we get in restaurants!!
Thanks a lot 🙂
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