Cabbage Manchurian Recipe | Restaurant Style Veg Manchurian – Indo Chinese CookingShooking
Hey Foodies, Indian street food culture has become very versatile and one of the prominent example is the dominance of Chinese cuisine which has been uniquely tweaked to cater to the Indian palate.If you love Indo Chinese Food, then you must have relished Vegetable Manchurian in some restaurant or food stall. Here is a recipe that will teach you how to make this popular dish at home. Make nice soft dough with cabbage and veggies, add some masala to give it that Indian twist, deep fry the veggie manchurian balls and toss it with the rich thick Manchurian sauce, and there you have it. It’s that easy.
RECIPE VIDEO
RECIPE CARD
Cabbage Manchurian Recipe | Restaurant Style Veg Manchurian – Indo Chinese CookingShooking
Hey Foodies, Indian street food culture has become very versatile and one of the prominent example is the dominance of Chinese cuisine which has been uniquely tweaked to cater to the Indian palate.If you love Indo Chinese Food, then you must have relished Vegetable Manchurian in some restaurant or food stall. Here is a recipe that will teach you how to make this popular dish at home. Make nice soft dough with cabbage and veggies, add some masala to give it that Indian twist, deep fry the veggie manchurian balls and toss it with the rich thick Manchurian sauce, and there you have it. It’s that easy.
INGREDIENTS:
For the manchurian balls
- Cabbage - 2 cups grated
- Garam Masala - 1/2 tsp
- Red Chili Powder - 1 tsp
- salt - 1 tsp
- Ginger Garlic Paste - 1 tsp
- Cornflour - 3-4 tbsp
- Maida - 3-4 tbsp
- oil - to deep fry
For the sauce
- oil - 2 tbsp
- garlic - 1 tbsp finely chopped
- Green Chili - 1 tbsp finely chopped
- Onion - 1 tbsp or spring onion whites, finely chopped
- Capsicum - 1 half juliennes, optional
- Red Chili sauce - 2 tbsp
- Soya sauce - 1 tsp
- Tomato Ketchup - 1 tbsp
- Black Pepper - 1/2 tsp
- Spring Onions Green - finely chopped, handful
- Water - 1/2 cup
For the slurry
- Corn flour - 1 tsp
- Water - 2 tbsp
For garnish
- Spring Onions Green - finely chopped, handful
RECIPE STEPS:
For the manchurian balls
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In a large mixing bowl combine the grated cabbage with garam masala, red chili powder, salt, ginger garlic paste, corn flour and maida.
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Using your hands, start to knead the mixture to form dough. You can add more cornflour or maida, if the mixture is too wet.
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Make the manchurian balls with this mixture.
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In a large deep pan, heat the oil and fry the manchurian balls in batches over medium flame, for 6 -8 minutes or until they are light golden brown.
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Once done, re-fry all the manchurian balls once again until they are golden brown.
For the manchurian sauce
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Heat a wok over high heat; pour 2 tbsp of oil in the wok starting from the sides.
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Add garlic, green chilies, onions and capsicum; quickly stir fry for 10 seconds.
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Next add the red chili sauce, light soya sauce and tomato ketchup and cook for 1 minute.
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After a minute add and black pepper and then add the spring onion greens. Finally pour water and bring it to a boil.
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In a small bowl combine cornflour and water to make a slurry, stir to make a paste. Add one teaspoon at a time to the manchurian sauce and cook for 30 seconds.
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Once the sauce has thickened, add the manchurian balls, Give it a good mix and coat all the manchurian balls with the sauce. Garnish with spring onions green.
serve
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Serve the yummy Cabbage Manchurian at the party and enjoy.
RECIPE NOTES :
Notes: Do not add additional water to make the manchurian balls. If you are using dark soya sauce then reduce the quantity.