Cabbage Manchurian

Type: Starter

Serving: As desired

Cooking time: 20minutes

Ingredients:

Cabbage (chopped) – 2 cups

All purpose flour(maida) – 3teaspoon

Corn starch – 3teaspoon

Rice flour – 3teaspoon

Water – 10 to 20ml

Oil for deep fry – 500ml

Chili powder – ½ teaspoon

Tasting salt – ½ teaspoon

Ginger & garlic paste – 1 teaspoon

Onion – 1 finely chopped

                   OR

Spring onion – finely chopped

Garam masala powder – 2 pinch

White pepper powder – 1 teaspoon

Green Capsicum (chopped) – 2 teaspoon

Soy sauce – 1 teaspoon

Vinegar - 1 teaspoon

Tomato sauce – 2 teaspoon

Sugar a pinch

Red food color – 1 pinch

Salt to taste

Preparation Method:

Take a bowl for mixing put chopped cabbage, corn starch, rice flour, maida, chili powder, food color, salt mix it with water to the pakoda consistency. Take the mixture, shape it into small lemon size.

Turn on the stove keep a pan & pour oil for deep frying let the flame be high till the temperature is hot enough to fry turn the flame to medium & start putting the Manchurian balls fry it stirring in between & once the oil bubble stops take out the balls in a plate.

Now take another pan put 2teaspoon of oil, fry onion till light pink in it, add ginger, garlic paste fry it, then add garam masala, capsicum, pinch of salt, soya sauce, vinegar, tasting salt, pinch of sugar, tomato sauce, fried Manchurian balls, toss it well, finally add spring onions & serve it hot. If you like Manchurian in gravy form then add corn starch mixed with water to the above seasoning cook it for a minute.

Best served with tomato & chilli sauce.