Dry Cabbage Manchurian (गोभी मंचूरियन) is one of the most popular Indo-Chinese cuisine in which deep fried cabbage balls are sautéed with spring onion, capsicum, soya sauce and tomato ketchup. It has a little bit sweet, sour and spicy flavor. This is an excellent starter and snack recipe. This is a vegan recipe.
There are many ways to make manchurian like cabbage manchurian, cauliflower Manchurian, baby corn manchurian and paneer manchurian. Cabbage manchurian is prepared in two ways dry manchurian or manchurian in gravy. In this recipe I am sharing dry cabbage manchurian recipe. The Manchurian balls have an exciting flavor with the pungency of ingredients like garlic, black pepper and ginger.
To make dry cabbage Manchurian, cabbage balls are prepared by using all purpose flour, corn flour and ginger paste. Then these balls are deep fried and tossed in sauce. This sauce is made with a mixture of soya sauce, vinegar and tomato ketchup and vegetables like onion, capsicum, spring onion and beans. The key ingredients of this recipe are ginger, garlic, spring onion and black pepper powder. Do not skip them.
Veg Manchurian recipe is paired well with fried rice and noodles. It can be eaten both as an appetizer or the main course depending on one’s preference.
Course: Snacks
Cuisine: Indo-Chinese
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
½ cup maida (all purpose flour)
2 tbsp. corn flour
Salt to taste
¾ tsp. ginger paste
¼ tsp. red chilli powder
Oil for frying
3-4 garlic cloves, finely chopped
½ tsp. ginger paste
1 onion, chopped
1 green chilli, slit in between
¼ cup spring onion, chopped
½ cup capsicum, chopped
5-6 french beans, chopped
Salt to taste
2 tsp. tomato ketchup
2 tsp. vinegar
1 tbsp. soya sauce
1 tbsp. corn flour
¼ tsp. black pepper powder
¼ tsp. red chilli powder
Mix properly and mix to gather all ingredients.
Make small balls from the mixture. You can apply some oil on the hand.
Heat oil in a pan over medium to high flame. Drop the balls in oil and deep fry them till they become golden brown in colour.
Drain them and keep aside.
Add chopped onion and green chilli. Sautee till raw aroma goes away.
Add spring onion, capsicum and beans.
Add some salt for vegetables. Mix properly.
Add tomato ketchup, vinegar and soya sauce. Mix well.
Take corn flour in a bowl. Add ¾ cup water and mix properly to make a paste.
Pour this paste in pan and cook till the sauce thickens.
Add black pepper powder and red chilli powder. Then add Manchurian balls.
Mix well and coat the Manchurian balls in sauce. Turn off flame.
Serve hot with fried rice.
There are many ways to make manchurian like cabbage manchurian, cauliflower Manchurian, baby corn manchurian and paneer manchurian. Cabbage manchurian is prepared in two ways dry manchurian or manchurian in gravy. In this recipe I am sharing dry cabbage manchurian recipe. The Manchurian balls have an exciting flavor with the pungency of ingredients like garlic, black pepper and ginger.
To make dry cabbage Manchurian, cabbage balls are prepared by using all purpose flour, corn flour and ginger paste. Then these balls are deep fried and tossed in sauce. This sauce is made with a mixture of soya sauce, vinegar and tomato ketchup and vegetables like onion, capsicum, spring onion and beans. The key ingredients of this recipe are ginger, garlic, spring onion and black pepper powder. Do not skip them.
Veg Manchurian recipe is paired well with fried rice and noodles. It can be eaten both as an appetizer or the main course depending on one’s preference.
Course: Snacks
Cuisine: Indo-Chinese
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
For Manchurian Balls-
2 cup Cabbage, grated½ cup maida (all purpose flour)
2 tbsp. corn flour
Salt to taste
¾ tsp. ginger paste
¼ tsp. red chilli powder
Oil for frying
For Manchurian Sauce-
2 tbsp. oil3-4 garlic cloves, finely chopped
½ tsp. ginger paste
1 onion, chopped
1 green chilli, slit in between
¼ cup spring onion, chopped
½ cup capsicum, chopped
5-6 french beans, chopped
Salt to taste
2 tsp. tomato ketchup
2 tsp. vinegar
1 tbsp. soya sauce
1 tbsp. corn flour
¼ tsp. black pepper powder
¼ tsp. red chilli powder
Instructions-
Firstly grate cabbage, add maida, corn flour, ginger paste, salt and red chilli powder.
Mix properly and mix to gather all ingredients.
Make small balls from the mixture. You can apply some oil on the hand.
Heat oil in a pan over medium to high flame. Drop the balls in oil and deep fry them till they become golden brown in colour.
Drain them and keep aside.
Preparation of Manchurian-
Heat 2 tbsp. oil in a pan. Add chopped garlic and ginger paste. Sautee for some seconds.
Add chopped onion and green chilli. Sautee till raw aroma goes away.
Add spring onion, capsicum and beans.
Add some salt for vegetables. Mix properly.
Add tomato ketchup, vinegar and soya sauce. Mix well.
Take corn flour in a bowl. Add ¾ cup water and mix properly to make a paste.
Pour this paste in pan and cook till the sauce thickens.
Add black pepper powder and red chilli powder. Then add Manchurian balls.
Mix well and coat the Manchurian balls in sauce. Turn off flame.
Serve hot with fried rice.
Tips:
- You may add grated carrot and beans to make Manchurian balls.
- Do not skip garlic and ginger. They give the actual flavor of Manchurian.
- Fry the balls immediately as cabbage starts to release the juice.
- If you are unable to bind Manchurian balls, add more maida or corn flour.
Comments
Post a Comment