Easy cabbage Manchurian without sauce
Manchurian is a favorite snack for kids and adults, often served on the streets in many parts of the world. While street vendors make it with plenty of sauces and seasonings, you can recreate this flavorful dish right at home without using artificial sauces. Instead, we will make Cabbage Manchurian, a crispy, spicy, and tangy delight perfect for parties, snacks, or a quick family meal. The best part? You don’t need to rely on ready-made sauces, making this version healthier and as tasty!
Introduction to Cabbage Manchurian
If you are looking for a way to prepare cabbage Manchurian that’s as delicious as what you find at street food stalls, you’ve come to the right place. Fresh vegetables like cabbage and carrots make this recipe rich in flavor and pack essential nutrients. Plus, this homemade version allows you to control the ingredients and spices, ensuring your dish is healthy and mouth-watering.
This blog post will dive into a simple yet flavorful cabbage Manchurian recipe, breaking down each step with easy-to-follow instructions. By the end, you’ll be able to easily prepare this crispy delight and impress your family and friends with your cooking skills.
How to Make Cabbage Manchurian
Making Cabbage Manchurian at home is easier than you think. This recipe involves simple ingredients that can be found in most kitchens. Here’s how to make cabbage Manchurian from scratch.
Ingredients for Cabbage Manchurian
* 1 large carrot (finely grated)
* 1 medium-sized cabbage (finely grated)
* 3 ½ cups rice flour
* 1 ¼ cups corn flour
* Salt to taste
* 1 teaspoon red chili powder (adjust to taste)
* ¼ teaspoon turmeric powder
* ¼ teaspoon cumin powder
* 1 teaspoon cumin seeds (roasted and ground)
* 1 teaspoon garam masala
* 4 green chilies
* 1 medium-sized tomato
* 1 ½ teaspoons corn flour (for the paste)
* 1 ½ teaspoons coriander powder
* 1 ½ teaspoons red chili powder
* Oil for frying
* Fresh coriander leaves for garnishing
Steps to Prepare Cabbage Manchurian
1. Grating the Vegetables: Start by finely grating the cabbage and carrot. Grating them ensures that the Manchurian balls are tender and crispy at the same time.
2. Mixing the Ingredients: Add the grated cabbage and carrot in a large bowl. Then, add 3 ½ cups of rice flour, 1 ¼ cups of corn flour, salt to taste, one teaspoon of red chili powder, ¼ teaspoon of turmeric powder, and ¼ teaspoon of cumin powder. Add roasted and ground cumin seeds and one teaspoon of garam masala for enhanced flavor.
3. Making the Dough: Now, mix all the ingredients thoroughly. Gradually add water, little by little, and knead the mixture into a dough. Be careful not to make the dough too hard, as this can lead to tough Manchurian balls that won’t cook properly. When fried, the dough should be soft and smooth, which helps achieve crispy outer layers and soft inner texture.
4. Frying the Manchurian Balls: Heat oil in a wide frying pan. The wide pan ensures the Manchurian balls don’t stick together and break apart during frying. Carefully drop the dough mixture into the hot oil, forming small balls. Fry them on medium flame until they turn golden brown and crispy outside. Remember to fry the Manchurian balls in batches to ensure even frying. Set the fried Manchurian balls aside.
5. Preparing the Sauce: Add four green chilies and one tomato in a blender. Blend them into a smooth paste. In a separate bowl, mix 1 ½ teaspoons corn flour, 1 ½ teaspoons coriander powder, and 1 ½ teaspoon red chili powder, and set this aside for the sauce preparation.
6. Cooking the Sauce: Heat oil in a kadai or wok. Add ginger, garlic, green chilies, curry leaves, and chopped onions. Sauté for about a minute until the onions become soft. Then, add the tomato-green chili paste and cook until the raw smell fades and the oil separates from the paste.
7. Mixing the Manchurian with Sauce: Add the fried Manchurian balls to the sauce. Gently toss the Manchurian balls in the sauce until they are evenly coated. Mix corn flour and water over a high flame to give the Manchurian a soft yet crispy texture.
8. Final Touch: Once everything is well mixed, garnish with fresh coriander leaves, and your homemade cabbage Manchurian is ready to serve!
Why You Should Try This Cabbage Manchurian Recipe
If you’re wondering whether it’s worth making cabbage Manchurian at home, here’s why you should give it a go. This recipe gives you full control over the flavors, ensuring you can adjust the spice levels to suit your taste. You can make it as spicy or mild as you like, and by avoiding processed sauces, you’re ensuring that the dish is healthier.
Moreover, cabbage Manchurian is a great way to incorporate more vegetables into your diet. The cabbage and carrot add essential nutrients like fiber, vitamins, and minerals, making this dish a perfect snack for kids and adults.
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Tips for Perfect Cabbage Manchurian
* Always use a wide frying pan to fry the Manchurian balls, which will help them cook evenly and avoid breaking.
* If the dough feels too dry, add a little more water. But remember, the dough should never be too sticky or too dry.
* Fry the Manchurian balls on medium heat. High heat can burn the outside while leaving the inside uncooked.
* If you prefer your Manchurian to be less oily, you can shallow fry the balls instead of deep frying.
Conclusion: The Best Cabbage Manchurian You’ll Ever Taste!
Making cabbage Manchurian at home is simple, and with a few easy steps, you can enjoy this delicious, crispy, and soft snack. The use of fresh vegetables like cabbage and carrots enhances the taste. It adds a healthy twist to this popular street food. Whether you’re preparing it for kids or a family gathering, cabbage Manchurian will surely be a hit. So, grab your ingredients and try this recipe today — your taste buds will thank you!
FAQ Section
Q1: Can I make Cabbage Manchurian without rice flour?
Yes, you can use all-purpose flour instead of rice flour, but rice flour gives a crispier texture. Using a mix of rice and corn flour is ideal.
Q2: How do I store leftover Cabbage Manchurian?
Store the leftover Manchurian balls in an airtight container and refrigerate them. Reheat them in a pan before serving.
Q3: Can I prepare the Manchurian balls in advance?
Yes, you can make the Manchurian balls in advance, freeze them, and fry them when ready to serve.
