In a bowl, combine the grated cabbage, carrot, ginger, green chilies, and green onion. Add the cornstarch and all-purpose flour. Add the pepper and salt to taste. Mix well. Grease your hands with oil and shape the mixture into balls.

Heat oil in a deep pan over medium-high heat. Fry the Manchurian balls until golden brown. Make and fry the balls immediately after mixing, as the cabbage will start to release water and the mixture can become too wet. Remove the balls once golden and set aside.

In a pan, heat 2 tablespoons vegetable oil. Add the grated ginger and garlic, and sauté for 1 minute. Add the onion, bell pepper, and green onion pieces. Sauté for just 1 minute. Add all the sauces and the Manchurian spice mix.

Mix well. In a separate bowl, dissolve 1 tablespoon cornstarch in 1/2 cup water (about 120 ml) and add this mixture to the pan. Add more water as needed. Bring to a boil, then turn off the heat. Add the Manchurian balls only after turning off the heat.

Mix gently. Garnish with green onions and white sesame seeds. Serve hot.