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CABBAGE MANCHURIAN 

Cabbage - 1/2 nos.
Kashmiri Mirch - 2 tsp 
Black Pepper - 1 tsp 
MSG - 1 tsp 
Salt to taste 
GG Paste - 1 tbsp 
Flour - 1/4 cup 
Cornflour - 1/4 cup 

INSTRUCTIONS - 

First chop up 1/2 a head of cabbage into small cubes.
To that add Kashmiri Mirch, Salt, Pepper, MSG and GG paste.
Then mix it well and let it sit for 2 mins.
Once the water releases from the cabbage add flour and cornflour.
Mix it well and if it still feels too wet add another tbsp of cornflour.
Heat up your oil until 170 °C and then turn off the flame.
Then add your manchurian balls in the hot oil carefully. Don't overcrowd the pan.
Once all the manchurian balls are added, turn the flame back on and fry on low heat for 5-6 mins.
Take them out and drain on a paper towel.

SAUCE

Oil - 2 tbsp 
Garlic - 6-8 nos.
Ginger - 1 inch chopped
Spring onion whites - 2 tbsp chopped 
Green Chilies - 1-2 nos.
Capsicum - 1/2 nos.
Bell Peppers - 1/2 nos.
Ketchup - 2 tbsp 
Vinegar - 1.5 tbsp 
Red Chili Sauce - 2 tbsp 
Light Soy Sauce - 2 tbsp 
Kashmiri Mirch - 1 tsp 
Cornflour Slurry - 1 tbsp 
Salt to taste 

INSTRUCTIONS - 

In a pan add Oil, and then saute garlic, ginger, spring onion whites & green chilies. 
Once fragrant add the bell peppers & capsicum. Saute for 20 - 30 seconds and then add all of the sauces.
Mix everything well and once the sauce starts to boil add the cornstarch slurry.
Once thickened, check for seasoning and then add all the manchurian balls.
Toss on high heat, garnish with spring onion greens and once coated through serve immediately.