cabbage Gobi Manchurian

Cabbage Gobi Manchurian,
#cabbage,
#cabbagefry,
#cabbagerecipe,
#fastfood,
#curry,
#snaks,
preparing:
Mix the Batter
Shred 1/2 medium cabbage and add to to a medium sized mixing bowl.
Add 1/2 cup white flour, 1/2 cup corn starch, 1/2 tsp red chili powder, 1/2 tsp garlic powder, 1/4 tsp ground black pepper, and salt (to taste) to the cabbage. (Note: No water is required. This is a dry batter.)
Mix well and then make small, even balls. (Note: Smaller balls are easier to fry and cook better.)
Deep Fry Cabbage Manchurian
Fill a frying pot about half full with oil. Heat at a medium flame.
Slowly drop a cabbage ball into the frying pan. (Note: Make sure that there is enough oil to completely cover the ball. Place as many balls as you can in the oil, but spread them apart – don’t let them touch each other.)
Deep fry all the cabbage balls in batches until they turn golden and crispy. Take them out of the oil, using a spider strainer and place them on a paper towel (placed on a bowl or plate) to absorb the oil.
Once you have fried all the cabbage balls, you can quickly deep fry all the cabbage balls again for extra crispiness. However, this is not required. Once your cabbage balls are ready, it is time to make the sauce.
Make the Sauce
To make the sauce, first heat 2 tbsp of oil in a wok at a medium flame.
Add 2 cloves garlic (minced/crushed), 1 inch ginger (grated) and 2 green chilis (minced) and sauté.
Add 1 small red onion (finely diced) and the white part of 2 scallions/spring onions (thinly sliced into circles). Sauté till translucent.
Then, add 1/2 green pepper/ capsicum (finely diced) and sauté. Cook covered for a few minutes.
Once the green pepper is cooked, add 2 tbsp soy sauce, 1 tbsp red chili sauce, and 1/4 tsp vinegar. Mix well and let simmer for a few minutes.
Once the sauce starts to bubble, add a mixture of 1 tbsp of cornstarch mixed with 2 tbsp water. (Note: This is the “secret” ingredient to a thick sauce.)
If you want wet Cabbage Manchurian, add another 1/2 cup of water. If you prefer it dry, skip this step and keep going.
Add 1/4 tsp ground black pepper and salt to taste. Let the sauce simmer for a few minutes.
Once the sauce starts to bubble, turn off the flame.
Off flame, add the fried cabbage balls to the sauce. Mix and garnish with the green part of 2 scallions/spring onions (thinly sliced into circles). Enjoy! 🙂