Cabbage Manchurian Plate

Name: Cabbage Manchurian Plate
Yield: Serves 3-4 servings
Cuisine: American
Ingredients: For the Manchurian Balls; 1 small cabbage (2 cups grated, about 150 grams); 1/4 bell pepper; 1 green onion; 2 or to taste green chilies; 1 -inch piece ginger; 1 teaspoon black pepper powder; 2 tablespoons cornstarch; 1-2 slices bread; Salt to taste; 1/4 deep frying pan vegetable oil for frying Manchurian balls; For the Gravy; 1 small onion; 4-5 garlic cloves; 1 -inch piece ginger; 1 or to taste green chili; 2 tablespoons cornstarch; 1 teaspoon or to taste green chili sauce; 2 teaspoons red chili sauce; 1 tablespoon hot and sweet tomato sauce; 1/4 cup or as needed soy sauce; 1 teaspoon black pepper powder; 2 teaspoons vinegar; 1 tablespoon chopped cilantro; Salt to taste; For Garnish; 2-3 green onions; 2 carrots; 1 tablespoon white sesame seeds

Mrinalini Sinha @MrinaliniSinha96

Looking at this, it seems like Manchurian with gravy served on a plate. It has Manchurian balls and gravy, but the serving style is different, which keeps the Manchurian balls crispy and makes it very delicious—something you don’t get with dry Manchurian. Street-style Manchurian balls are made like fritters and served with homemade sauce. This recipe is made in that style.

Mrinalini Sinha @MrinaliniSinha96

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Ingredients

Serves 3-4 servings

For the Manchurian Balls
1small cabbage (2 cups grated, about 150 grams)
1/4bell pepper
1green onion
2or to taste green chilies
1-inch piece ginger
1 teaspoonblack pepper powder
2 tablespoonscornstarch
1-2 slicesbread
Salt to taste
1/4deep frying pan vegetable oil for frying Manchurian balls
For the Gravy
1small onion
4-5garlic cloves
1-inch piece ginger
1or to taste green chili
2 tablespoonscornstarch
1 teaspoonor to taste green chili sauce
2 teaspoonsred chili sauce
1 tablespoonhot and sweet tomato sauce
1/4 cupor as needed soy sauce
1 teaspoonblack pepper powder
2 teaspoonsvinegar
1 tablespoonchopped cilantro
Salt to taste
For Garnish
2-3green onions
2carrots
1 tablespoonwhite sesame seeds

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Steps

1

First, remove the outer layer from the cabbage, green onion, and ginger. Wash the bell pepper, green chilies, and these three vegetables. Grate most of the cabbage and finely chop the remaining part. Grate the ginger. Chop the green onion, bell pepper, and green chilies into small pieces. Add all the vegetables to a bowl. Add salt, black pepper powder, and cornstarch, then mix well.
2

Mix in bread slices as needed to form a dough, then shape into balls. Heat oil in a small deep frying pan and add the Manchurian balls to fry. Once they are browned on both sides, remove them onto a plate lined with paper towels.
3

Fry all the Manchurian balls in the same way. While frying, prepare the gravy: peel and wash the onion, ginger, and garlic. Wash the green chili. Grate the ginger and finely chop the rest. In the same bowl used for the Manchurian dough, mix cornstarch with water to make a slurry.
4

Once all the Manchurian balls are fried, heat a large pan and strain a little of the oil used for frying into it. Keep the heat low. Add the garlic. As soon as the garlic changes color slightly, add the onion. Sauté until the onion turns translucent, then add the ginger and green chili.
5

Sauté for half a minute, then add the cornstarch slurry. Mix well. As it thickens, add all the sauces one by one. If it gets too thick, add more water.
6

Add vinegar and black pepper powder. You don’t need to measure the sauces exactly—adjust to your taste.
7

Once the color and thickness are right after adding all the sauces, turn off the heat and mix in the chopped cilantro. Do not add the Manchurian balls to the gravy.
8

The Manchurian balls and gravy are ready, but to make the tasty cabbage Manchurian plate, peel, wash, and chop the carrots. Wash the green onions and separate the white and green parts, then chop them. Set aside the white sesame seeds. When ready to serve, place 2 or 4 Manchurian balls on a serving plate as desired. Spoon a generous amount of gravy over them.
9

Sprinkle the prepared garnish ingredients on top. Your delicious cabbage Manchurian plate is ready—serve immediately. You can also break the Manchurian balls or arrange them like fritters on the plate.
10

Smaller Manchurian balls will absorb the gravy faster and stay crispier, making them tastier.
11

When serving, keep the gravy slightly warm. You can serve it at room temperature, but the gravy should not be too thick or set. There’s no need to serve with bread or rice. You can serve this as an evening snack.
12

Note: You can also add carrots to the Manchurian balls if you like.