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Cabbage Manchurian

Cabbage Manchurian

Print Recipe
Crispy Indo-Chinese cabbage balls in spicy sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2 cups finely shredded cabbage
  • ½ tsp salt
  • 2 tbsp all-purpose flour (maida)
  • 1 tbsp cornflour
  • ½ tsp ginger-garlic paste
  • ½ tsp black pepper
  • Oil for deep frying
  • 1 tbsp oil
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 2 green chilies, slit or chopped
  • 2 tbsp spring onions, chopped
  • 1 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 1 tsp red chili sauce
  • 1 tsp vinegar
  • Salt ' pepper to taste
  • 1 tsp cornflour mixed with 2 tbsp water (for thickening)

Instructions

  • Form the Crunch Crew
  • Mix shredded cabbage with salt. Let it sit 10 mins. Squeeze out extra water.
  • Add maida, cornflour, pepper, ginger-garlic paste. Mix and form small balls. No water needed.
  • Deep Fry the Haters Away
  • Heat oil. Fry cabbage balls till golden and crisp. Drain on paper towel. Try not to eat them all right now.
  • Sauce Like You Mean It
  • In a pan, heat oil. Sauté garlic, ginger, green chilies.
  • Add soy, ketchup, chili sauce, vinegar. Mix well.
  • Thicken the Plot
  • Add cornflour slurry. Stir till sauce thickens and coats a spoon.
  • Toss ' Serve
  • Add cabbage balls. Toss to coat every crispy edge. Garnish with spring onions. Serve hot, with swagger.