Cabbage Manchurian

Ingredients

• 2 cups Cabbage, grated
• 0.5 cup Carrot, grated
• 1 teaspoon Ginger garlic paste
• 1 teaspoon Red chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 4 tablespoons Corn flour
• 4 tablespoons Maida (all-purpose flour)
• 1 bunch Coriander leaves
• 1 bunch Spring onion
• 2 tablespoons Tomato sauce
• 1 teaspoon Soy sauce
• 1 teaspoon White vinegar
• 1 unit/count Garlic cloves, grated
• 1 unit/count Capsicum, cubed
• 1 unit/count Onion, cubed
• 1 unit/count Manchurian masala (Optional)
• 500 ml Oil for frying (For deep frying)
• 1 teaspoon Salt (Adjust to taste)

Instructions

1. 1In a large bowl, combine grated cabbage, carrot, ginger garlic paste, cumin powder, coriander powder, red chilli powder, corn flour, maida, and salt. Mix thoroughly until well combined.
2. 2Form the mixture into small balls, ensuring they are compact and uniform in size.
3. 3Heat oil in a deep karai over medium heat. Once hot, carefully add the Manchurian balls and fry until they are golden brown and crisp. Remove and drain on paper towels.
4. 4In a frying pan, heat 1 teaspoon of oil. Add grated garlic and sauté until light brown. Add cubed onions and capsicum, and stir-fry until softened.
5. 5Add vinegar, soy sauce, tomato sauce, and chilli sauce to the pan. In a small bowl, mix Manchurian masala with water and add to the pan. Stir well to combine.
6. 6Add the fried Manchurian balls to the sauce and mix gently to coat. Garnish with chopped spring onion and coriander leaves. Serve hot.