Cabbage Manchurian Recipe – Easy Indo-Chinese Street Food

Neha DeshmukhRecipe Author
Ingredients
3
Person(s)
  • 3 cup
    cabbage
  • 1 tsp
    chilli powder
  • 0.5 tsp
    pepper powder
  • 0.5 tsp
    salt
  • 1 tsp
    ginger garlic paste
  • 0.25 cup
    maida
  • 2 tbsp
    corn flour
  • 2 tbsp
    oil
  • 1 chopped
    chilli
  • 5 chopped
    garlic cloves
  • 1 inch
    ginger
  • 0.5 chopped
    onion
  • 2 tbsp
    spring onion
  • 0.5 chopped
    capsicum
  • 2 tbsp
    tomato sauce
  • 2 tbsp
    vinegar
  • 2 tbsp
    soy sauce
  • 1 tbsp
    chilli sauce
Directions
  • Mix cabbage, chili powder, pepper powder, salt, and ginger-garlic paste in a bowl. Mix well to release moisture.
  • Add maida (all-purpose flour) and corn flour to the cabbage mixture to form a dough. Shape into small balls.
  • Deep-fry the balls in medium-heat oil until golden brown and crisp. Drain on paper towels to remove excess oil.
  • For the sauce: Heat oil in a pan, sauté chili, garlic, ginger, onion, spring onion, and capsicum until softened.
  • Add tomato sauce, vinegar, soy sauce, chili sauce, salt, and chili powder. Stir well to combine.
  • Mix corn flour slurry (1 tsp corn flour + 1/4 cup water) into the sauce. Cook, stirring constantly, until the sauce thickens and becomes glossy.
  • Toss the fried cabbage balls in the sauce. Garnish with spring onions and serve hot.
Nutritions
  • Calories:
    218 kcal
    25%
  • Energy:
    912 kJ
    22%
  • Protein:
    5 g
    28%
  • Carbohydrates:
    29 mg
    40%
  • Sugar:
    8 mg
    8%
  • Salt:
    1587 g
    25%
  • Fat:
    10 g
    20%

Last Updated on 2 months by Neha Deshmukh

Cabbage Manchurian Recipe – Easy Indo-Chinese Street Food

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that sweet, spicy, and tangy flavour explosion. And honestly, Cabbage Manchurian is right up there with my all-time favourites – it’s quick, easy, and always a crowd-pleaser. I first made this when I was craving something comforting and didn’t want to spend hours in the kitchen, and it’s been a regular ever since!

Why You’ll Love This Recipe

This Cabbage Manchurian recipe is perfect for a weeknight dinner or a fun weekend snack. It’s a fantastic way to use up cabbage, and the sauce is seriously addictive. Plus, it’s a great introduction to Indo-Chinese cooking if you’re new to it. It’s crispy, flavourful, and guaranteed to disappear quickly!

Ingredients

Here’s what you’ll need to make this delicious Cabbage Manchurian:

  • 3 cup cabbage, finely shredded
  • 1 tsp chilli powder
  • 0.5 tsp pepper powder
  • 0.5 tsp salt
  • 1 tsp ginger garlic paste
  • 0.25 cup maida (all-purpose flour)
  • 2 tbsp corn flour
  • 2 tbsp oil (for frying)
  • 1 chopped chilli (green or red, depending on your spice preference)
  • 5 chopped garlic cloves
  • 1 inch ginger, grated
  • 0.5 chopped onion
  • 2 tbsp spring onion, chopped (separate the white and green parts)
  • 0.5 chopped capsicum (bell pepper)
  • 2 tbsp tomato sauce
  • 2 tbsp vinegar (white or rice vinegar works well)
  • 2 tbsp soy sauce
  • 1 tbsp chilli sauce

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

  • Maida & Corn Flour: The combination of maida and corn flour is key for getting those cabbage balls nice and crispy. Maida provides structure, while corn flour gives it that lovely crunch.
  • Chilli Sauce & Soy Sauce: There are so many brands out there! Feel free to use your favourite. Some chilli sauces are sweeter, some are spicier, so adjust to your liking. Similarly, soy sauce brands vary in saltiness.
  • Ginger-Garlic Paste: Freshly made ginger-garlic paste is always best. It just has a brighter, more vibrant flavour. I usually make a big batch and store it in the fridge.
  • Cabbage: You can use green or purple cabbage, both work beautifully!

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, in a large bowl, combine the shredded cabbage, chilli powder, pepper powder, salt, and ginger-garlic paste. Give it a good squeeze with your hands – this helps release some moisture and gets everything nicely combined.
  2. Now, add the maida and corn flour to the cabbage mixture. Mix well, using your hands to bring it all together into a dough. It should be firm enough to shape into balls.
  3. Shape the dough into small, bite-sized balls. Don’t worry if they’re not perfect!
  4. Heat the oil in a deep frying pan or wok over medium heat. Carefully drop the cabbage balls into the hot oil and fry until they’re golden brown and crispy all over. This usually takes about 5-7 minutes. Drain them on paper towels to remove any excess oil.
  5. While the balls are frying, let’s make the sauce! Heat a tablespoon of oil in a separate pan. Add the chopped chilli, garlic, and ginger and sauté for a minute until fragrant.
  6. Add the chopped onion, spring onion whites, and capsicum. Sauté for another 2-3 minutes until they start to soften.
  7. Pour in the tomato sauce, vinegar, soy sauce, and chilli sauce. Add a pinch of salt and chilli powder (taste and adjust as needed!). Stir well to combine.
  8. Now, for a glossy sauce, mix 1 tsp of corn flour with ¼ cup of water to create a slurry. Pour this into the sauce and cook, stirring constantly, until the sauce thickens and becomes glossy.
  9. Finally, toss the fried cabbage balls into the sauce and coat them evenly. Garnish with the chopped spring onion greens.
  10. Serve immediately and enjoy!

Expert Tips

  • Don’t overcrowd the pan when frying the cabbage balls. Fry them in batches to ensure they get crispy.
  • Taste the sauce as you go and adjust the seasonings to your liking.
  • For extra flavour, you can add a pinch of MSG (optional).

Variations

  • Vegan Adaptation: This recipe is easily made vegan! Just ensure your soy sauce and chilli sauce are vegan-friendly.
  • Gluten-Free Adaptation: Swap the maida for a gluten-free all-purpose flour blend. Rice flour or a mix of rice and potato starch works well.
  • Spice Level Adjustment: My family loves it medium-spicy, but you can easily adjust the heat. Use less chilli powder and chilli sauce for a milder flavour, or add more for a fiery kick!
  • Festival Adaptations: This makes a fantastic starter for parties and celebrations. My aunt always makes a huge batch for Diwali!

Serving Suggestions

Cabbage Manchurian is best served hot and fresh. It’s delicious on its own as a snack, or you can serve it as a side dish with fried rice or noodles. A sprinkle of sesame seeds adds a nice touch too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the cabbage balls will lose some of their crispness. You can reheat them in a pan or oven to try and restore some of the texture.

FAQs

What type of cabbage works best for Cabbage Manchurian?

Both green and purple cabbage work well! Green cabbage is more common, but purple cabbage adds a lovely colour.

Can I make the sauce ahead of time?

Yes, you can! The sauce can be made a day or two in advance and stored in the refrigerator. Just give it a good stir before using.

How can I adjust the sweetness of the sauce?

If you prefer a less sweet sauce, reduce the amount of tomato sauce. You can also add a splash of vinegar to balance the flavours.

What is the best way to get the cabbage balls crispy?

Make sure the oil is hot enough before adding the cabbage balls, and don’t overcrowd the pan. Frying in batches is key!

Can I bake or air fry the cabbage balls instead of deep frying?

You can! Baking or air frying will result in a slightly less crispy texture, but it’s a healthier option. Bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through. Air fry at 180°C (350°F) for about 15-20 minutes, shaking occasionally.

Images