You are here: Home > Cuisine > Chinese Vegetarian > Chinese Accompaniments > Cabbage Manchurian, Veg Chinese Starter Cabbage Manchurian, Veg Chinese Starter by Tarla Dalal cabbage manchurian recipe | dry cabbage manchurian | Chinese cabbage manchurian | with 30 amazing images. cabbage manchurian is a scrumptious Chinese starter, in which crisp and spicy deep-fried balls of cabbage and carrots are sautéed with spring onions and a tongue-tickling mix of Oriental sauces. In veg dry cabbage manchurian, the Manchurian balls have a really exciting mouth-feel, which combines the juicy crunch of the veggies with the pungency of ingredients like ginger and garlic. Notes on cabbage manchurian recipe. 1. Add the cornflour. It is used to give crispiness to the Cabbage Manchurian. 2. Roll each portion into a ball. Once it is made roll them immediately and then fry them soon or else they will release water and make it very difficult to fry. Chinese cabbage manchurian is a starter that is guaranteed to fire up your appetite! You can also try other starters like the Chinese Style Fried Capsicum or Chinese Samosa. Enjoy how to make cabbage manchurian recipe | dry cabbage manchurian | Chinese cabbage manchurian | with detailed step by step photos below. 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हिन्दी में पढ़ें (Cabbage Manchurian, Veg Chinese Starter in Hindi) Cabbage Manchurian Video Table Of Contents about cabbage manchurian▼cabbage manchurian step by step recipe▼for the sauce of the cabbage manchurian▼how to proceed for the cabbage manchurian▼tips for cabbage manchurian▼video of cabbage manchurian▼ Cabbage Manchurian, Veg Chinese Starter recipe - How to make Cabbage Manchurian, Veg Chinese Starter Tags Chinese StartersChinese AccompanimentsIndian Party StartersKitty Party SnacksIndian style Chinese dinner Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 3Makes 3 servings Show me for servings Ingredients For Cabbage Manchurian1 1/2 cups finely chopped cabbage5 tbsp grated carrot1 tsp chilli powder1/4 tsp ginger (adrak) paste1/2 tsp garlic (lehsun) paste2 tbsp plain flour (maida)2 tbsp cornflour salt to taste oil for deep-frying1 tbsp oil1 tsp finely chopped garlic (lehsun)1/2 tsp finely chopped ginger (adrak)1 1/2 tsp finely chopped green chillies1/4 cup chopped spring onions whites and greensTo Be Mixed Into A Sauce For Cabbage Manchurian2 tbsp tomato ketchup1 tbsp red chilli sauce1 tsp soy sauce1/2 tsp vinegar1 tbsp water salt and freshly ground black pepper (kalimirch) to taste Method For cabbage manchurianFor cabbage manchurianTo make cabbage manchurian, combine the cabbage, carrot, chilli powder, ginger paste, garlic paste, plain flour, cornflour and salt in a deep bowl and mix very well with your hands.Add approx. 2 tsp of water and mix very well.Divide the mixture into 10 equal portions and roll each portion into a ball.Heat the oil for deep-frying, and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Keep aside.Heat the oil in a broad non-stick pan, add the garlic, green chillies and ginger and sauté on a medium flame for 30 seconds.Add the prepared sauce, mix well and cook on a medium flame for 30 seconds.Add the cabbage manchurian balls and spring onion whites and greens and sauté on a medium flame for 1 to 2 minutes, while tossing it occasionally.Serve the cabbage manchurian immediately. Cabbage Manchurian Video Cabbage Manchurian, Veg Chinese Starter recipe with step by step photos If you like Cabbage ManchurianIf you like Cabbage Manchurian We have a huge collection of Chinese Starter recipes on our website. So, apart from this cabbage manchurian recipe | dry cabbage manchurian | Chinese cabbage manchurian | you can try out recipes like: Baby Corn Fritters Vegetable Dimsums Chilli Paneer For the sauce of the Cabbage Manchurian:For the sauce of the Cabbage Manchurian: To make the sauce for cabbage manchurian | dry cabbage manchurian | Chinese cabbage manchurian | in a medium sized bowl, first add the tomato ketchup. This makes the sauce a little sweetish. Add the red chilli sauce. This gives little spice. Add the soy sauce to give a little blackish color to the Cabbage Manchurian. Add the vinegar. Add 1 tbsp of water to adjust the consistency of the sauce. Add the salt. Add the black pepper powder. Mix it very well using a spoon and your Cabbage Manchurian sauce is ready. How to proceed for the Cabbage Manchurian:How to proceed for the Cabbage Manchurian: To make the cabbage manchurian recipe | dry cabbage manchurian | Chinese cabbage manchurian | first in a deep bowl, add the cabbage. Make sure they are finely chopped. Add the carrot, you can grate this thickly using a grater. This gives a nice colour. Add the spices, first we will add chilli powder. Add the ginger paste. If you do not have the paste you can use finely chopped as well. Add the garlic paste. This gives a very nice flavour and a must to any Chinese recipe. Add the plain flour. It is used for binding the vegetables togeather. Add the cornflour. It is used to give crispiness to the Cabbage Manchurian. Add the salt. Mix very well with your hands. Add approx. 2 tsp of water. You may need 1 tsp or so of more water but do not add to much water as it will make the Cabbage Manchurian balls difficult to roll later. Again mix it very well using your hands. Divide the mixture into 10 equal portions. Roll each portion into a ball. Once it is made roll them immediately and then fry them soon or else they will release water and make it very difficult to fry. Heat the oil for deep-frying in a deep non-stick pan, and deep-fry 5 balls at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Keep aside. Heat the oil in a broad non-stick pan and add the garlic. Add the ginger. Add the green chillies. This gives a nice mouthful. Sauté on a medium flame for 30 seconds. Add the prepared Cabbage Manchurian sauce. If you feel it is very thick you can add 1 tbsp of water. Mix well and cook on a medium flame for 30 seconds. Add the cabbage balls. Add the spring onion whites and greens. This gives a very nice taste and colour to Cabbage Manchurian and also a must for a Chinese recipe. Sauté cabbage manchurian | dry cabbage manchurian | Chinese cabbage manchurian | on a medium flame for 1 to 2 minutes, while tossing it occasionally. Serve the cabbage manchurian | dry cabbage manchurian | Chinese cabbage manchurian | immediately. Tips for cabbage manchurianTips for cabbage manchurian Add the cornflour. It is used to give crispiness to the Cabbage Manchurian. Roll each portion into a ball. Once it is made roll them immediately and then fry them soon or else they will release water and make it very difficult to fry.