Cabbage Manchurian Recipe, Restaurant Style and Indo-Chinese

Cabbage Manchurian Recipe – Just Like the Restaurant Style and Indo-Chinese! 

Ingredients:

For the Manchurian Balls:

• Grated Cabbage – 2 cups

• Garam Masala – ½ tsp

• Red Chilli Powder – 1 tsp

• Salt – 1 tsp (adjust to taste)

• Ginger-Garlic Paste – 1 tsp

• Corn Flour – 3 tbsp

• All-purpose Flour (Maida) – 3 tbsp

• Oil – for deep frying

For the Gravy/Sauce:

• Oil – 2 tbsp

• Chopped Garlic – 2 tbsp

• Chopped Onion – 2 tbsp

• Green Chillies – 2 (slit or chopped)

• Capsicum – ½ (use colored bell peppers if desired)

• Black Pepper – ½ tsp

• Salt – ½ tsp (adjust as sauces contain salt)

• Tomato Ketchup – 1 tbsp

• Red Chilli Sauce – 2 tbsp

• Soy Sauce – 1 tsp

• MSG – a pinch (optional)

• Water – ½ cup

• Corn Flour – 1 tsp mixed in 2 tbsp water

• Spring Onion – a handful for garnish

Instructions

Preparing the Manchurian Balls:

1. First, grate the cabbage. You can do this using a manual grater or lightly pulse in a blender.

2. Measure out 2 cups of grated cabbage for this recipe.  

   

   Grated Cabbage 

   
   

3. Add salt, ginger-garlic paste, garam masala, red chilli powder, corn flour, and maida. 

   
   
   

4. Mix everything well using your hands. It should bind together like dough. Avoid adding excess flour – the cabbage’s natural moisture is enough to help bind it. 

   

   Like dough 

   
   

5. Once mixed, form medium-sized balls. 

   

   Medium sized Balls 

   
   

6. Heat oil on medium flame. When moderately hot (not smoking), start frying the balls. 

   

   Not Smoking 

   
   

7. Fry on medium flame initially, then increase to high for crispiness. 

   
   
   

8. Fry until light golden brown. Remove and set aside.

9. Let them cool for 5 minutes. We’ll double-fry for extra crispiness. 

10. Heat the oil again and fry the balls until golden brown and crisp. Drain and keep aside. 

    

    Golden Brown 

    
    

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Preparing the Sauce:

1. Heat a wide, thin-bottomed pan (preferably steel or Chinese wok).

2. Once hot, add oil and swirl it around.

3. Add chopped garlic and sauté for 30 seconds until raw smell disappears. 

4. Add green chillies and chopped onions. Sauté on high flame for a minute. 

   
   
   

5. Add diced capsicum and cook for another 30 seconds to slightly soften.

6. Add black pepper and a pinch of salt (don’t add too much as sauces are salty).

7. Now add tomato ketchup, red chilli sauce, and soy sauce. Stir well.

8. If using, add MSG for extra flavor.

9. Add ½ cup water and bring to a boil. 

   

   Add water 

   
   

10. Mix 1 tsp cornflour in 2 tbsp water and add gradually while stirring to thicken the sauce. 

    

    Cornflour 

    
    

11. Once the sauce thickens, add the fried Manchurian balls and toss them well. 

    
    
    

12. Garnish with chopped spring onions and mix again. 

    
    
    

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Serving:

Your restaurant-style Cabbage Manchurian is now ready! Crispy on the outside, soft and juicy inside – a perfect Indo-Chinese treat! Serve hot and enjoy with fried rice or noodles. 

It's ready 

That’s it! Your Cabbage Manchurian is ready to enjoy. It’s crispy, flavorful, and tastes just like your favorite restaurant. Try it at home and let me know how it turned out in the comments below.