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Try this yummy yet easy Cabbage Manchurian recipe at home.

Restaurant Style Gobi Manchurian | Cauliflower Manchurian Link:    • ಹೋಟೆಲ್ ಶೈಲಿ ಗೋಬಿ ಮಂಚೂರಿಯನ್ | Restaurant St...  

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Ingredients:

Grated Cabbage - 3 Cups
Red Chilli Powder - 1 & 1/2 tsp
Salt - 1 tsp
Ginger Garlic Paste - 1/2 tsp
Corn Flour - 1/4 Cup
All-purpose Flour or Maida - 1/4 Cup
Oil - 2 Tbsp
Garlic - 1 Tbsp
Green Chillies - 3
Big-sized Onion - 1
Capsicum - 1 Medium-sized
Pepper Powder - 1/4 tsp
Vinegar - 1 Tbsp
Dark Soy Sauce - 1 Tbsp
Red Chilli Sauce - 1 Tbsp
Tomato Ketchup - 5-6 Tbsp
Corn Flour - 2 Tbsp
Spring Onions - 4 Tbsp

Method:

1. Add 3 Cups of chopped or grated Cabbage to a bowl. Add 1 & 1/2 tsp of Red Chilli Powder, 1 tsp of Salt, and 1/2 tsp of Ginger Garlic paste. Mix well with the help of your hand.

2. We need to add Corn Flour and All-purpose Flour (Maida) to this mixture. I have taken 1/4 Cup each. Add a little amount of flour and mix. The amount of flour needed depends on the Cabbage. If the Cabbage leaves more water content, then we need to add more flour. I used 1/4 Cup of Corn Flour and 1/4 Cup of Maida/All-purpose flour for this recipe.

3. The dough should not be tough. It should be like what we do for Onion Pakoda. The dough should be of this consistency. Take a small portion of the dough and make small balls. Do not make the balls too big or too small.

4. Heat Oil for deep frying. Once the Oil is heated, slowly drop the balls and fry them. Fry on medium flame. Do not mix after adding the balls to the Oil. The dough is soft, so they may break. After two minutes, flip them over. It will take time to fry these Cabbage Balls/Pakodas. If fried on a high flame, the outer layer may fry too quickly while the inside remains raw. So fry them patiently. Mix at intervals and fry them. They should turn golden in colour.

5. Once done, remove the balls from the oil and transfer them to a strainer. Let's do the double frying. That means we need to fry these Balls on high flame. Drop all the Cabbage Balls at once and fry them. Mix everything well and fry them properly. Once the Cabbage Balls reach a dark golden colour, transfer them to a strainer.

6. Add 2 Tbsp of Oil to a pan. Add 1 Tbsp of finely chopped Garlic. Once the garlic is fried, add three finely chopped Green Chillies and fry them. After frying for a minute, add 1 chopped Big-sized Onion or 1/2 Cup of Onion and mix well.

7. Once the Onion is fried for 1-2 minutes, add 1 medium-sized thinly sliced Capsicum. Once the Capsicum is cooked, add 1/4 tsp of Pepper Powder, 1 Tbsp of Vinegar, 1 Tbsp of Dark Soy Sauce, 1 Tbsp of Red Chilli Sauce and mix well. Once all these are mixed well, add 5-6 Tbsp of Tomato Ketchup and mix well.

8. Once all these are mixed well, we need to add Corn Flour slurry. So, add 2 Tbsp of Corn Flour to a bowl, add 2 Tbsp of Water, and mix well. Add it to the Sauce. While boiling, the Sauce will thicken. The water content in the Sauce will also decrease. Add 2 Tbsp of Spring Onions and mix well.

9. Now add the Cabbage Balls and mix well. Mix well on medium flame for 1-2 minutes. The Sauce should coat all the Cabbage Balls. Finally, add 2 Tbsp of Spring Onion Greens and mix well.

Serve it hot with Tomato Sauce or Ketchup.