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    Cabbage Manchurian

    Cabbage Manchurian

    Manchurian is Indian chinese food at its best. The dish is made of cabbage fritters dipped in a spicy soy based sauce. Serve with fried rice

    • Prep Time


    • Cook Time


    • Servings



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    • Ingredients

    • For the fritters:

    • ½

      cabbage, shredded

    • ¼

      cup shredded onions (preferably use spring onions but I did not have any)

    • 5

      garlic cloves, finely chopped

    • 1

      inch piece ginger, finely chopped

    • 5

      green chillies, finely chopped (I shredded garlic, ginger and chillies in the food processor)

    • ½ to 1

      tsp red chilli powder

    • Salt, to taste ( I used a generous teaspoon)

    • ½

      cup gram flour (besan) plus 1 tbsp

    • cup corn flour

    • 1

      carrot, finely shredded

    • ½

      capsicum, finely shredded

    • Oil, for frying

    • For the gravy:

    • 2

      cloves garlic, minced

    • 1

      tsp ginger, minced

    • 2

      tbsp oil

    • 2

      green chillies, finely chopped

    • 1-2

      tbsp capsicum, finely chopped

    • 1

      tbsp hot and sweet chilli sauce

    • ½

      tsp soy sauce

    • 4

      tbsp spring onions ( I used regular )

    • 1

      cup stock (chicken or vegetable)

    • 2

      tsp corn flour (mixed in 2 tbsp water)


    For the fritters: Mix all the shredded vegetables together. Add salt and corn flour and gram flour. The mixture should be thick enough to make balls and fry. Heat oil for frying. Once hot, turn the heat to medium-low flame. Make 5-6 small balls out of the mixture and fry them at a time. Fry till they are golden brown all over and cooked from inside. Repeat till the mixture is over. (I got about 39 balls out of the mixture) Keep on a paper cloth till ready to use. For the gravy sauce: Heat oil and add the minced ginger-garlic paste. Saute for a minute. Add spring onions and saute. Add the green chillies and capsicum and saute again. Add the hot and sweet chilli sauce and the soy sauce. Add the stock. Mix well. Add the corn flour mixed in water to thicken the gravy a bit. Season with salt and pepper, to taste. Both the gravy and fritters can be made ahead. Keep the fritters in an airtight container. When ready to serve heat the sauce and dip the fritters (I used half of the fritters for the gravy above) in it and let simmer for a few minutes. Serve with fried rice or noodles.


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