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Dry Cabbage Manchurian

4.50 from 2 votes

It is a chinese dish with a Indian twist.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Recipe CategoryVegetarian
Served AsSnacks
CuisineStreet Food
Servings 3


  • 2 cup finely chopped cabbage
  • 1 grated carrot
  • 2 tbsp cornflour
  • 1/2 tsp Salt
  • 1/2 cup refined flour
  • 2 tbsp water
  • oil for deep frying
  • 1/4 cup cappsicum cubes
  • 2 tbsp soya sauce
  • 2 tbsp vinegar
  • 2 tbsp tomato sauce
  • 1/2 tsp black pepper powder
  • 1 tsp chilly sauce OPTIONAL


  • Firstaly in a large mixing bowl take finally chopped cabbage and 1 grated carrot.
  • Add 1/2 tsp chilly powder , 1/2 tsp ginger paste , salt , refined flour and corn flour.
  • Combine by squeezing out cabbage well add 2 tbsp water and prepare a soft dough.
  • Now grease oil with hand and prepare round ball sized balls.deep fry in hot oil till cabbage balls turn crisp and gets cooked well completely from inside.
  • fry till the cabbage balls turns golden and crisp. drain off the fried cabbage balls over kitchen paper and keep aside
  • now in a large kadai heat 2 tbsp oil and add chopped green chilly and curry leaves and add capsicum cubes and saute well.
  • further add 1 tsp chilli sauce, 2 tbsp soy sauce, 2 tbsp vinegar, 2 tbsp tomato sauce, ¼ tsp salt and ¼ tsp black pepper powder.
  • saute on a high flame now add cabbage balls anf mix properly . Garnissh with chopped coriander .

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4.50 from 2 votes

Ekta Sharma
Ekta Sharma

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