For the Cabbage Balls:Ingredients:
2 cups finely shredded cabbage
1/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon ginger-garlic paste
2 tablespoons chopped coriander leaves
1 teaspoon soy sauce
1/2 teaspoon red chili powder
Salt to taste
Oil for frying
Instructions:
In a mixing bowl, combine the shredded cabbage, all-purpose flour, cornstarch, ginger-garlic paste, chopped coriander leaves, soy sauce, red chili powder, and salt. Mix well until everything is combined and the mixture sticks together.
Take the mixture and shape it into small balls or into your desired shapes.
In a deep pan or wok, heat oil over medium-high heat for the purpose of frying.. once the oil is hot, carefully drop the cabbage balls into the oil and Fry them in the oil until they achieve a golden brown color and crispy texture.
Set the cabbage balls aside.
Using a slotted spoon, carefully remove them from the oil and transfer them to a paper towel-lined plate to drain and absorb any excess oil.For the Manchurian Sauce:
Ingredients:
2 tablespoons oil
1 tablespoon ginger-garlic paste
1 onion, finely chopped
1 capsicum (bell pepper), thinly sliced
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chili sauce
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon red chili powder (optional, for extra spice)
Salt to taste
1 cup water
1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Chopped spring onions for garnish
Instructions:
Heat oil in a pan or wok over medium heat, then add the ginger-garlic paste and sauté for about a minute until the raw aroma diminishes.
Add the chopped onion and capsicum. Stir-fry for a few minutes until they are slightly tender but still crunchy.
Add soy sauce, tomato ketchup, chili sauce, vinegar, sugar, red chili powder (if desired), and salt.
Thoroughly mix the ingredients together and let them cook for a minute.
Pour water into the pan or wok, and bring the mixture to a gentle simmer.
Stir the cornstarch slurry well and gradually pour it into the simmering sauce while stirring continuously. This will help thicken the sauce. Cook for a few minutes until the sauce thickens to your desired consistency.
Add the fried cabbage balls to the sauce and gently toss them until they are coated evenly.
Garnish with chopped spring onions.
Serve the Cabbage Manchurian hot as an appetizer or as a main course with fried rice or noodles. Enjoy the flavorful and crispy Cabbage Manchurian!
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