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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.
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.
Also Read:
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 32 cabbage manchurian](/wp-content/uploads/2024/04/IMG_20240402_120801_1-e1714403391470.jpg)
Cabbage Manchurian Recipe| Delicious Patta Gobhi Manchurian
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.
Notes
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.Nutrition Facts of Cabbage Manchurian per 100g
![Cabbage Manchurian Recipe| Delicious Patta Gobhi Manchurian 2 cabbage manchurian](/wp-content/uploads/2024/04/IMG_20240402_120900-225x300.jpg)
Nice
Thanks Joy