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–+ servings

Dry Manchurian recipe| dry cabbage Manchurian | Manchurian recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish, Starter
Cuisine Indo chinese
Servings 6 servings

Ingredients
 

Making Manchurian Balls

  • Take 700 grams or 1 medium-sized cabbage and grate it using a grater with large holes.
  • Add salt to the grated cabbage - mix well, and let it rest for 10-15 minutes.
  • Remove the water from the grated cabbage and transfer it to a mixing bowl.
  • Add 1 tablespoon of ginger-garlic paste - 1 tablespoon of Kashmiri red chili powder, and ½ teaspoon of black pepper powder. Mix well.
  • Now add ½ cup of cornflour - ¼ cup of rice flour, ¼ cup of maida, and a pinch of salt. Mix thoroughly until the Manchurian balls bind properly. If the mixture does not bind, add some more cornflour.
  • Slightly wet your hands - take some mixture, and shape it into small-sized Manchurian balls.
  • Heat oil in a kadai. Add the cabbage balls and fry them over medium heat until crispy on both sides.
  • Allow the balls to cool slightly. Heat the oil on high flame and fry the Manchurian balls again on high flame for a crispy texture. Remove the fried balls and place them on a wire rack. Set them aside.

To Make the Dry Manchurian:

  • In a kadai - heat 3-4 tablespoons of oil. Add 1 tablespoon of chopped ginger, 2 tablespoons of chopped garlic, and 2 chopped green chilies. Sauté over high heat.
  • Add ½ cup of chopped onion and sauté it.
  • Add ½ cup of sliced capsicum and 2-3 chopped green onion bulbs - white part. Continue to sauté.
  • Add 1 tablespoon of soy sauce - 1 tablespoon of red chili sauce, 2 tablespoons of tomato sauce, 1 tablespoon of vinegar, ½ teaspoon of Kashmiri red chili powder, a pinch of salt, and ½ teaspoon of black pepper powder. Mix well.
  • Add ½ cup of water and mix. When the sauce starts to boil - prepare a slurry by mixing 1 tablespoon of cornflour with 3 tablespoons of water in a separate bowl.
  • Add this cornflour mixture to the kadai and stir well.
  • As the mixture starts to thicken - add the prepared Manchurian balls, some chopped spring onions, and coriander leaves. Mix well. Do not cook the Manchurian for too long. Switch off the gas.
  • Your dry Manchurian is now ready to be served hot.

Notes

  • Grate cabbage using a grater with large holes.
  • Add salt to the grated cabbage and let it sit for 15 minutes to release water.
  • Squeeze out the water from the cabbage for the perfect texture of Manchurian balls.
  • If the cabbage contains too much water, more flour is needed to bind the Manchurian balls.
  • Cornflour absorbs moisture and adds crispiness to the Manchurian balls.
  • Maida serves only as a binding agent for Manchurian balls.
  • Rice flour contributes to the crispiness of the Manchurian balls.
  • Avoid adding excessive flour to bind the Manchurian balls.
  • Fry the Manchurian balls on medium flame.
  • Fry the Manchurian balls a second time on high flame.
  • Sauté vegetables on high flame; do not cook them on low flame.
  • Cornflour adds thickness and provides a coating consistency to the Manchurian gravy.
  • Do not cook the Manchurian balls after adding them to the Manchurian sauce.