Cabbage Manchurian Prep-Time:10-12 min Serves: 5

Ingredients

FOR MANCHURIAN BALLS
Cabbage- 1 cup chopped {Add pinch of salt and let it rest for 5 min,then squeeze of excess water [don't throw away the water,it can be used later in sauce] }
Carrot- 1 cup shredded {Add pinch of salt and let it rest for 5 min [don't throw away the water,it can be used later in sauce] }
Onion- 1 medium sliced
Corn starch/Rice flour- 2 Tablespoons
Maida- 2 Tablespoons
Salt-*as per taste
Black pepper powder- 1 Teaspoon
Chilli powder- 1 teaspoon {or use 1 green chilli and avoid chilli powder and black pepper powder}
Roasted Jeera powder- 1/2 teaspoon [optional]
Oil- 1/2 cup [this quantity depends on the size of manchurian balls you are trying to make, manchurian balls must be only half dipped in oil while frying]

FOR MANCHURIAN GRAVY
Tomato Sauce- 2 Tablespoons
Green Chilli Sauce- 2 Tablespoons
Dark soya sauce- 1/2 Tablespoon
Ginger and Garlic pieces Finely Chopped[quantity of garlic must be more than ginger, i used 8 small garlic to around one small piece Ginger]
Onion-1 small sliced
Oil- 1 tablespoon

Procedure

FOR MANCHURIAN BALLS
1) In a bowl add Cabbage(chopped), carrot (shredded) , 2 tablespoons cornstarch, 2 tablespoons maida, water if required, little salt, 1 teaspoon black pepper powder, 1 teaspoon chilli powder. 
2) Mix all the ingredients well (quantity of veggies must be more compared to maida, cornstarch ) 
3) Make medium size balls and deep fry them on medium flame for 8 minutes ,4 min on each side.[Frying time depends on size of the manchurian balls you are making, small manchurian balls take 5 min ,medium size manchurian balls take 8 min, big manchurian balls take around 10 min]

FOR MANCHURIAN GRAVY
1) In a pan, on medium flame , add oil,garlic, ginger, onion, saute for 5 min,
2) Add sliced capsicum, sliced cabbage, saute for 2min 
3)Add Schezwan sauce 1 tablespoon, add all sauces, let it cook for 5 min , adjust consistency depending on your flavour profile{ if  you are making wet Manchurian then add glass of water, let it boil for 8 min on medium flame,now add cornstarch water, add Manchurian balls,}
4) If you are making dry Manchurian then avoid water, directly put Manchurian balls and add little corn starch water ( cornstarch mixed with 2 teaspoons water just to avoid lumps) then mix well.

Tip:- After adding Manchurian balls don't cook for too long otherwise they tend to become soggy.


Add chopped coriander, most importantly admire the result and enjoy ❤