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Cabbage Manchurian: A Delicious Fusion Dish

Cabbage Manchurian also known as patta gobhi Manchurian/patta gobhi ka Manchurian/band gobhi ka Manchurian,is a delightful Indo-Chinese fusion dish that combines the crunchiness of cabbage balls with the flavorsome Manchurian sauce.

This dish has gained immense popularity for its unique taste and versatility.

Whether you’re a fan of Chinese cuisine or looking to try something new, cabbage Manchurian is sure to tantalize your taste buds.

Table of Contents

How to cut Cabbage for Manchurian?

To cut cabbage for Manchurian, follow these simple steps:

Remove Outer Leaves:

Remove any damaged or wilted outer leaves from the cabbage head.

Quarter the Cabbage:

Use a sharp knife to cut the cabbage head into quarters.

This makes it easier to handle and slice.

Remove Core:

Lay each cabbage quarter flat on the cutting board and carefully slice off the tough core from the bottom.

Slice Thinly:

With the flat side of the cabbage facing down, thinly slice each quarter crosswise.

Aim for slices that are about 1/4 to 1/2 inch thick.

Chop Into Smaller Pieces:

Once sliced, gather the cabbage strips together and chop them into smaller, bite-sized pieces.

Rinse (Optional):

If desired, you can rinse the chopped cabbage under cold water to remove any dirt or debris.

Pat Dry:

After rinsing, pat the cabbage dry with a clean kitchen towel or paper towel before using it in your Manchurian recipe.

How To Make Cabbage Manchurian Balls Crispy?

To make Manchurian balls crispy, follow these steps:

Ensure Dry Ingredients: Make sure the ingredients for the Manchurian balls, such as chopped cabbage and carrot, are dry before mixing them with other ingredients.

Excess moisture can make the balls soggy.

Proper Binding: Use the right proportion of binding agents like corn flour (cornstarch) or rice powder to bind the ingredients together.

These ingredients help absorb excess moisture and create a crispy texture.

Deep Frying Technique: Heat oil in a deep pan or wok over medium heat.

Make sure the oil is hot but not smoking.

Too low temperature can make the balls absorb more oil and turn soggy, while too high temperature can brown them too quickly without crisping up.

Even Sized Balls: Roll the mixture into evenly sized balls.

This ensures uniform cooking and crispy texture.

Fry in Batches: Avoid overcrowding the pan.

Fry the balls in batches, allowing enough space for them to cook evenly and become crispy.

Monitor Cooking Time: Fry the balls until they turn golden brown and crispy on the outside.

This usually takes about 5 to 7 minutes per batch.

Keep an eye on them and adjust the heat as needed to prevent burning.

Drain Excess Oil: Once fried, remove the crispy balls from the oil using a slotted spoon and transfer them to a plate lined with paper towels.

This helps absorb excess oil and keeps the balls crispy.

What can we use instead of corn flour in manchurian gravy?

If you don’t have corn flour available for the Manchurian gravy, you can use alternatives such as all-purpose flour (maida) or arrowroot powder rice powder, both maida, rice powder and arrowroot powder act as thickeners similar to corn flour and can help achieve the desired consistency in the gravy.

However, keep in mind that the flavor and texture may vary slightly when using these substitutes,

so adjust the quantity accordingly based on your preference and the thickness you desire for the gravy.

Combining Crispy Balls and Manchurian Sauce

Once the crispy cabbage balls and flavorful Manchurian sauce are prepared, combine them just before serving.

The crispy balls absorb the savory sauce, creating a mouthwatering dish that bursts with flavor.

Serve the cabbage Manchurian hot as a standalone snack or as a side dish with fried rice or noodles.

Ingredients for Crispy Balls

To prepare the crispy balls, you’ll need the following ingredients:

2 cups chopped cabbage
1/4 cup chopped carrot
1 teaspoon grated ginger
1 teaspoon grated or garlic paste
Salt to taste
1 teaspoon tomato sauce
4 teaspoons corn flour (or 4 teaspoons of rice powder as an alternative)
1 teaspoon maida (or besan as required)
1/4 teaspoon chopped green chilies
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper

Preparation of Crispy Cabbage Manchurian Balls

In a bowl, combine the 2 cups of chopped cabbage, 1/4 cup carrot, 1 teaspoon grated ginger,1 teaspoon grated or garlic paste, salt,

1 teaspoon tomato sauce, 4 teaspoon corn flour (or rice powder), maida (or besan),

1/4 teaspoon of chopped green chilies, 1/2 teaspoon red chili powder,

1/4 teaspoon turmeric powder, and 1/4 teaspoon crushed black pepper.

Mix the ingredients well until they are thoroughly combined.

Form small balls from the mixture.

Heat oil in a pan for deep frying.

Once the oil is hot, carefully add the cabbage balls individually.

Fry the balls on medium heat until they turn crispy and golden brown, which usually takes about 5 to 7 minutes per batch.

Once fried, remove the crispy balls from the oil and place them in a bowl.

Ingredients for Cabbage Manchurian Gravy

For the delicious Manchurian sauce, gather the following ingredients:

1 teaspoon grated ginger
1 teaspoon grated garlic
2 roughly chopped onions
2 teaspoons soya sauce
1 teaspoon chili sauce
3 teaspoons tomato sauce
1/4 teaspoon red chili powder
1/2 teaspoon crushed black pepper
Salt to taste
Chopped coriander leaves
2 teaspoons corn flour

Preparation of Cabbage Manchurian Sauce

How to make cabbage manchurian at home?

Heat oil in a pan.

Add 1 teaspoon of grated ginger and garlic each , and fry for a few seconds on high heat.

Add the chopped onions and green chilies, and stir well for about a minute.

Incorporate 3 teaspoons of tomato sauce, 1/2 crushed black pepper, 1/4 teaspoon red chili powder, salt, and chopped coriander leaves.

Stir until well combined.

Pour in the soya sauce and chili sauce, and continue to stir.

In a separate bowl, mix the corn flour with water to create a runny paste.

Add this paste to the gravy to thicken it.

Adjust the consistency with water if necessary.

Stir the mixture well for about 2 minutes until the sauce thickens.

Add the fried cabbage balls to the Manchurian sauce and toss them gently to coat them evenly.

Garnish with fresh coriander leaves and serve hot.

In short, cabbage Manchurian is a delightful dish that offers a perfect balance of textures and flavors.

Whether you’re a vegetarian or simply craving something different, this Indo-Chinese fusion recipe will satisfy your palate.

With its simple ingredients and easy preparation steps, you can enjoy restaurant-quality cabbage Manchurian right in the comfort of your own kitchen.

Pro Tips for making Delicious Cabbage Manchurian:

Dry Ingredients:

Ensure all the ingredients, especially the vegetables, are dry before mixing to prevent the mixture from becoming soggy.

Proper Binding:

Use the right proportion of binding agents like corn flour or rice powder to create crispy and well-coated Manchurian balls.

Uniform Size:

Roll the mixture into evenly sized balls to ensure uniform cooking and consistent texture.

Oil Temperature:

Maintain the oil temperature at a medium-high level for frying.

Too low heat can make the balls soggy, while too high heat can burn them.

Fry in Batches:

Fry the Manchurian balls in batches to avoid overcrowding the pan, ensuring they cook evenly and become crispy.

Drain Excess Oil:

After frying, drain the excess oil from the Manchurian balls by placing them on paper towels to keep them crispy.

Sauce Consistency:

Adjust the consistency of the Manchurian sauce by adding water or corn flour paste to achieve the desired thickness.

Garnish:

Garnish the prepared dish with fresh coriander leaves or spring onions to enhance the flavor and presentation.

FAQs:(Cabbage Manchurian)

Can I use different vegetables for the crispy balls?

Yes, you can experiment with various vegetables like cauliflower, broccoli, or bell peppers to create your own unique version of cabbage Manchurian.

Is there a way to make this dish healthier?

You can opt for baking the cabbage balls instead of deep frying them to reduce the oil content and make the dish healthier.

Can I adjust the spice level of the Manchurian sauce?

Absolutely! Feel free to increase or decrease the amount of chili sauce and red chili powder according to your taste preferences.

Can I make the Manchurian sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to a few days.

Just reheat it before adding the crispy balls.

Is cabbage Manchurian suitable for vegans?

Yes, this dish is entirely plant-based and suitable for vegans as long as you use vegan-friendly sauces and ingredients.

Is cabbage Manchurian good for health?

Cabbage Manchurian can be a part of a healthy diet when consumed in moderation.

Cabbage is rich in vitamins, minerals, and dietary fiber, which are beneficial for health.

However, the Manchurian balls are usually deep-fried, which can add calories and fat.

Opting for baked or air-fried versions and moderating portion sizes can make it a healthier choice.

Does Manchurian contain cabbage?

Yes, Manchurian typically contains cabbage.

Cabbage is a key ingredient in both the crispy balls and the Manchurian sauce, adding texture and flavor to the dish.

What are Manchurian balls made of?

Manchurian balls are typically made from a mixture of finely chopped cabbage, carrots, onions, garlic, ginger, and various spices.

The mixture is then bound together with a thickening agent like corn flour or all-purpose flour and deep-fried until crispy.

What is Manchurian sauce made of?

Manchurian sauce is typically made from ingredients like onions, garlic, ginger, soy sauce, tomato sauce, chili sauce, and various spices.

Corn flour is often used as a thickening agent to achieve the desired consistency.

Is Veg Manchurian junk food?

Veg Manchurian can be classified as junk food when it is deep-fried and consumed in large quantities due to its high calorie and fat content.

However, it can be made healthier by opting for baked or air-fried versions and using less oil in cooking.

Is Manchurian Chinese or Indian?

Manchurian is considered an Indo-Chinese dish, which means it originated in India but has Chinese influences.

It combines Chinese cooking techniques and ingredients with Indian flavors, making it a popular fusion dish in both countries.

Recipe Card:

Cabbage Manchurian Recipe| Delicious Patta Gobhi Manchurian

payal debnath

Experience the savory delight of Cabbage Manchurian: crispy cabbage balls in flavorful Manchurian sauce. Perfect for vegetarians and Chinese cuisine lovers.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course, Side Dish

Cuisine indo chinese dish

Servings 2 People

Calories 120 kcal

Ingredients

Ingredients for Crispy Balls

To prepare the crispy balls, you'll need the following ingredients:

2 cups chopped cabbage
1/4 cup chopped carrot
1 teaspoon grated ginger
1 teaspoon grated garlic paste
Salt to taste
1 teaspoon tomato sauce
4 teaspoons corn flour or 4 teaspoons of rice powder as an alternative
1 teaspoon maida or besan as required
1/4 teaspoon chopped green chilies
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper

Ingredients for Manchurian Gravy

For the delicious Manchurian sauce, gather the following ingredients:

1 teaspoon grated ginger
1 teaspoon grated garlic
2 roughly chopped onions
2 teaspoons soya sauce
1 teaspoon chili sauce
3 teaspoons tomato sauce
1/4 teaspoon red chili powder
1/2 teaspoon crushed black pepper
Salt to taste
Chopped coriander leaves
2 teaspoons corn flour

Instructions

Preparation of Crispy Balls

In a bowl, combine the 2 cups of chopped cabbage, 1/4 cup carrot, 1 teaspoon grated ginger,1 teaspoon grated or garlic paste, salt, 1 teaspoon tomato sauce, 4 teaspoon corn flour (or rice powder), maida (or besan), 1/4 teaspoon of chopped green chilies, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, and 1/4 teaspoon crushed black pepper.
Mix the ingredients well until they are thoroughly combined. Form small balls from the mixture.
Heat oil in a pan for deep frying. Once the oil is hot, carefully add the cabbage balls individually.
Fry the balls on medium heat until they turn crispy and golden brown, which usually takes about 5 to 7 minutes per batch.
Once fried, remove the crispy balls from the oil and place them in a bowl.

Preparation of Manchurian Sauce

Heat oil in a pan. Add 1 teaspoon of grated ginger and garlic each , and fry for a few seconds on high heat.
Add the chopped onions and green chilies, and stir well for about a minute.
Incorporate 3 teaspoons of tomato sauce, 1/2 crushed black pepper, 1/4 teaspoon red chili powder, salt, and chopped coriander leaves. Stir until well combined.
Pour in the soya sauce and chili sauce, and continue to stir.
In a separate bowl, mix the corn flour with water to create a runny paste. Add this paste to the gravy to thicken it.
Adjust the consistency with water if necessary.
Stir the mixture well for about 2 minutes until the sauce thickens.
Add the fried cabbage balls to the Manchurian sauce and toss them gently to coat them evenly.
Garnish with fresh coriander leaves and serve hot.