Crispy Cabbage Manchurian: A Flavorful Indo-Chinese Starter
35 minutes
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About Crispy Cabbage Manchurian: A Flavorful Indo-Chinese Starter
Craving a symphony of crunch and flavor? Crispy Cabbage Manchurian, a beloved Indo-Chinese starter, delivers just that! Imagine golden-fried cabbage and carrot balls enveloped in a savory, tangy, and subtly spicy sauce.This vegetarian delight is incredibly versatile, perfect as an appetizer or a light meal. Surprisingly easy to make at home, Cabbage Manchurian is a guaranteed crowd-pleaser for any occasion.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Manchurian Balls
- 1 cup Cabbage grated
- ½ cup Carrot grated
- ½ cup All-Purpose Flour
- 1 tsp Corn Flour
- 1 tsp Garlic Paste
- ½ tsp Ginger grated
- 1 tsp Chiles finely chopped, green
- ½ tsp Salt
- Oil for deep frying
For the Manchurian Sauce
- 1 tbsp Oil
- 2 tbsp Garlic chopped
- 2 tsp Scallions chopped
- ½ cup Bell Peppers capsicum, finely chopped
- ½ cup Carrot finely chopped
- 1 tsp Chili Sauce
- 2 tsp Tomato Sauce
- 2 tsp Soy Sauce
- 1 tsp Vinegar
- ½ tsp Salt
- 1 tsp Corn Flour
- ¾ cup Water
Instructions
- In a large bowl, combine the grated cabbage, grated carrot, all-purpose flour, cornstarch, garlic paste, grated ginger, chopped green chiles, and salt.
- Mix well to form a dough. The cornstarch helps bind the mixture and creates a crispier texture when fried.
- Shape the dough into small, round balls. Set aside.
- Heat oil for deep frying in a large pan or wok over medium-high heat. Ensure the oil is hot enough to prevent the balls from absorbing too much oil.
- Carefully add the Manchurian balls to the hot oil and fry until golden brown and crispy, about 5-7 minutes. Turn them occasionally for even browning.
- Remove the fried Manchurian balls with a slotted spoon and drain on a wire rack or paper towel-lined plate to remove excess oil.
- In a separate pan or wok, heat 1 tablespoon of oil over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant.
- Add the chopped scallions, bell pepper, and finely chopped carrots to the pan. Stir-fry for 2 minutes until slightly softened.
- Add the chili sauce, tomato sauce, soy sauce, vinegar, and salt. Mix well to combine.
- In a small bowl, whisk together the cornstarch and water until smooth. This slurry will thicken the sauce and give it a glossy finish.
- Pour the cornstarch slurry into the pan with the sauce and vegetables. Stir continuously until the sauce thickens.
- Add the fried Manchurian balls to the sauce and toss gently to coat evenly.
- Cover the pan and simmer for 2-3 minutes, allowing the flavors to meld and the Manchurian balls to absorb the sauce.
- Transfer the Cabbage Manchurian to a serving dish and garnish with fresh spring onions. Serve hot as a starter or snack.
Recipe Notes
Good To Know
- Use vegetables of your choice.
- Adjust chili sauce according to your taste.
- Be careful while adding salt, as soy sauce also contains salt.
Expert Tips
- For a richer flavor, try adding a splash of toasted sesame oil just before serving.
- If you prefer a thicker sauce, you can dissolve a teaspoon of cornstarch in a little cold water and add it to the stir-fry during the last minute of cooking.
- To make this a complete meal, serve the stir-fry over rice or noodles.
Storage Instructions
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on the stovetop before serving.
Recipe Video
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Recipe Nutrition
Calories: 90kcalCarbohydrates: 13gProtein: 2gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 702mgPotassium: 148mgFiber: 2gSugar: 2gVitamin A: 3003IUVitamin C: 22mgCalcium: 26mgIron: 1mg
Priyashii's Kitchen
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4 Comments
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Looks so delicious! Thanks for the recipe.
This looks incredible! Thank you.
This is perfect! Can’t wait to taste it.
Looks so appetizing! Thank you for posting.