Cabbage Vegetable Manchurian
Introduction
Cabbage Vegetable Manchurian is a delightful dish that combines crispy vegetable balls with a savory sauce, offering the perfect fusion of flavors. Whether you’re hosting a party or looking for a comforting snack, these golden-brown treats are sure to impress. Easy to prepare and full of taste, this recipe will soon become a favorite in your kitchen.
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy days when you want a tasty meal.
- Simple Ingredients: Made from readily available veggies and staples.
- Crowd-Pleaser: Great for gatherings, everyone loves a good snack.
- Unbelievably Delicious: Crispy on the outside, soft and flavorful inside.
- Versatile: Serve as an appetizer, side dish, or even a main course!
This recipe stands out because of its delightful blend of textures and flavors. The crispy vegetable balls, tossed in a rich soy sauce, create a satisfying bite that is perfect for any occasion.
Ingredients Needed
- For the Vegetable Balls:
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped carrots
- 1/4 cup finely chopped bell peppers
- 1/4 cup green onions, chopped
- 1 tablespoon ginger-garlic paste
- Salt to taste
- 1/2 cup all-purpose flour
- 1/4 cup corn starch
- For Frying:
- Oil (for frying)
- For the Sauce:
- 2-3 tablespoons soy sauce
How to Make Cabbage Vegetable Manchurian
- Prep the Vegetables: In a large mixing bowl, combine the chopped cabbage, carrots, bell peppers, and green onions. Ensure they are finely chopped for the best texture.
- Mix Ingredients: Add the ginger-garlic paste and salt to the vegetables. Then, sprinkle in the all-purpose flour and corn starch. Mix everything together until well combined. This mixture should hold together without being too wet.
- Shape the Balls: Take small portions of the mixture and roll them into small balls, about the size of a golf ball. Ensure they are compact to hold their shape.
- Fry the Balls: Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently drop the vegetable balls into the oil. Fry them until they turn golden brown and crispy, about 4-5 minutes. Make sure not to overcrowd the pan.
- Prepare the Sauce: In another pan, add the soy sauce. Once the balls are fried, remove them from the oil and gently toss them in the soy sauce. This will coat them with flavor.
- Serve: Serve the Cabbage Vegetable Manchurian hot, paired with your choice of dipping sauce, like sweet chili or soy sauce.
How to Serve Cabbage Vegetable Manchurian
These crispy vegetable balls can be served on a platter, garnished with chopped green onions or sesame seeds for an added touch. They are perfect as finger food at parties or as a crunchy side along with your main meal.
How to Store Cabbage Vegetable Manchurian
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To maintain their crispiness, it’s best to keep them separate from any sauces. Reheat in an oven at 350°F (175°C) for about 10 minutes.
Helpful Notes
- Tips to make Cabbage Vegetable Manchurian:
- Ensure the oil is hot enough before adding the balls; check this by dropping a small piece of the mixture into the oil – it should sizzle.
- Use a mix of different vegetables for variety, like peas or zucchini, if desired.
- Variations: For a twist, you could add spices like chili powder, or even cheese for a cheesy version!
Conclusion
Cabbage Vegetable Manchurian is not just a dish; it’s a delightful experience that brings flavors and crunch together beautifully. With easy-to-find ingredients and straightforward steps, this recipe is a must-try. If you enjoyed making this dish, please leave a comment and give it a star rating! Don’t forget to share your experience on social media. What variations did you try? Let us know below!
Frequently Asked Questions (FAQ)
Can I use different vegetables in this recipe?
Absolutely! Feel free to add any vegetables you like, such as peas, broccoli, or bell peppers, for more flavor and texture.
How do I make this recipe gluten-free?
To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Is this recipe freezer-friendly?
Yes, you can freeze the uncooked balls! Place them on a tray to freeze individually before transferring to a freezer bag. Cook from frozen by frying directly without thawing.
Print
Cabbage Vegetable Manchurian
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish featuring crispy vegetable balls with a savory soy sauce, perfect for parties or casual snacking.
Ingredients
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped carrots
- 1/4 cup finely chopped bell peppers
- 1/4 cup green onions, chopped
- 1 tablespoon ginger-garlic paste
- Salt to taste
- 1/2 cup all-purpose flour
- 1/4 cup corn starch
- Oil (for frying)
- 2–3 tablespoons soy sauce
Instructions
- In a large mixing bowl, combine the chopped cabbage, carrots, bell peppers, and green onions.
- Add ginger-garlic paste and salt to the vegetables, then sprinkle in the all-purpose flour and corn starch. Mix until well combined.
- Roll the mixture into small balls, about the size of a golf ball.
- Heat oil in a deep frying pan. Once hot, gently drop the vegetable balls into the oil and fry until golden brown, about 4-5 minutes.
- In another pan, add the soy sauce. Toss the fried balls in the soy sauce to coat them.
- Serve hot with your choice of dipping sauce.
Notes
Ensure the oil is hot enough before frying. For a twist, add spices or cheese. Leftovers can be stored for up to 2 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg