In a large mixing bowl combine the grated cabbage with garam masala, red chilli powder, salt, ginger-garlic paste, cornflour and maida.

Knead the mixture to form dough. You can add more cornflour or maida if the mixture is too wet.

Make the Manchurian balls with this mixture.

In a large deep pan, heat the oil and fry the Manchurian balls in batches over medium flame, for 6 -8 minutes or until they are light golden brown.

Once done, re-fry all the Manchurian balls once again until they are golden brown

For the Manchurian sauce-

Heat a wok over high heat; pour 2 tbsp of oil in the wok starting from the sides.

Add garlic, green chilies, onions and capsicum; quickly stir fry for 10 seconds

Next add the red chilli sauce, light soya sauce and tomato ketchup and cook for 1 minute.

After a minute add black pepper. Finally, pour water and bring it to a boil

In a small bowl combine cornflour and water to make a slurry, stir to make a paste. Add one teaspoon at a time to the Manchurian sauce and cook for 30 seconds.