Recipe Swap: Cabbage Manchurian
 
 
Manchurian is an Indo-chinese dish. “Manchurian” dishes may be made with cauliflower, paneer or chicken and is extremely popular in India. Here I have used shredded cabbage mixed with other vegetables to make fritters and then let the fritters simmer in a spicy soy based sauce. Manchurian is served either with fried riceor with noodles in restaurants all across India. FYI the fritters serve as great snacks too as is, no gravy required.
Author:
Ingredients
For the fritters:
  • ½ cabbage, shredded
  • ¼ cup shredded onions (preferably use spring onions but I did not have any)
  • 5 garlic cloves, finely chopped
  • 1 inch piece ginger, finely chopped
  • 5 green chillies, finely chopped (I shredded garlic, ginger and chillies in the food processor)
  • ½ to 1 tsp red chilli powder
  • Salt, to taste ( I used a generous teaspoon)
  • ½ cup gram flour (besan) (a lot of recipes use flour for the binding and you can use it too, but besan keeps this recipe gluten free and you still get delicious fritters)
  • ⅓ cup corn flour
  • 1 carrot, finely shredded
  • ½ capsicum, finely shredded
  • Oil, for frying
For the gravy:
  • 4 cloves garlic, minced
  • 2 tsp ginger, minced
  • 3 tbsp oil
  • 4 green chillies, finely chopped
  • 3 tbsp capsicum, finely chopped
  • 2 tbsp hot and sweet chilli sauce
  • 2 tsp soy sauce
  • ¼ cup spring onions
  • 2 cups stock (chicken or vegetable)
  • 3 tsp corn flour (mixed in 3 tbsp water)
Instructions
For the fritters:
  1. Mix all the shredded vegetables together. Add salt and corn flour and gram flour. The mixture should be thick enough to make balls and fry.
  2. Heat oil for frying. Once hot, turn the heat to medium-low flame.
  3. Make 5-6 small balls out of the mixture and fry them at a time.
  4. Fry till they are golden brown all over and cooked from inside.
  5. Repeat till the mixture is over. (I get around 20 balls out of the mixture)
  6. Keep on a paper towel till ready to use.
For the gravy sauce:
  1. Heat oil and add the minced ginger-garlic paste. Saute for a minute.
  2. Add the green chillies and capsicum and saute again.
  3. Add the hot and sweet chilli sauce and the soy sauce.
  4. Add the stock. Mix well.
  5. Add the corn flour mixed in water to thicken the gravy a bit.
  6. Season with salt and pepper, to taste.
  7. Both the gravy and fritters can be made ahead. Keep the fritters in an airtight container. When ready to serve heat the sauce and dip the fritters and let simmer for a few minutes. Serve with fried riceor noodles.
Recipe by The Novice Housewife at https://novicehousewife.com/2011/10/02/recipe-swap-cabbage-manchurian/