Cabbage Manchurian is one of those dishes that instantly brings back memories of street-side Indo-Chinese food stalls. Crispy cabbage fritters tossed in a spicy, tangy sauce—simple, comforting, and absolutely irresistible. The best part? You don’t need a restaurant kitchen to make it. With basic ingredients and a few easy steps, you can prepare restaurant-style Cabbage Manchurian right at home.
This recipe is perfect as a starter, evening snack, or even as a side dish with fried rice or noodles.
What is Cabbage Manchurian?
Cabbage Manchurian is a popular Indo-Chinese recipe made by deep-frying cabbage balls and coating them in a flavorful sauce made with garlic, ginger, soy sauce, and chili sauce. It can be made dry or gravy style, depending on your preference.
Ingredients for Cabbage Manchurian
For Cabbage Balls
- 2 cups finely chopped cabbage
- 2 tablespoons grated carrot (optional)
- 3 tablespoons cornflour
- 2 tablespoons all-purpose flour (maida)
- 1 teaspoon ginger-garlic paste
- Salt to taste
- Black pepper (optional)
- Oil for deep frying
For Manchurian Sauce
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 teaspoon chopped ginger
- 1–2 green chilies, finely chopped
- 1 small onion, finely chopped
- 1 capsicum, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon tomato ketchup
- ½ teaspoon vinegar
- 1 teaspoon cornflour mixed with ¼ cup water
- Spring onions for garnish
Step-by-Step Cabbage Manchurian Recipe
Step 1: Prepare the Cabbage Mixture
Add chopped cabbage, carrot, cornflour, maida, ginger-garlic paste, salt, and pepper to a bowl. Mix well without adding water. The moisture from cabbage is enough to bind the mixture.
Step 2: Fry the Cabbage Balls
Heat oil in a deep pan. Shape the mixture into small balls and fry on medium flame until golden and crispy. Remove and keep aside.
Step 3: Make the Manchurian Sauce
Heat oil in a wok. Add garlic, ginger, and green chilies. Sauté until aromatic. Add onions and capsicum and stir-fry on high flame for 1–2 minutes.
Step 4: Add Sauces
Add soy sauce, chili sauce, ketchup, and vinegar. Mix well and cook for a minute.
Step 5: Thicken the Sauce
Pour in the cornflour slurry and stir continuously until the sauce thickens and turns glossy.
Step 6: Toss the Cabbage Balls
Add the fried cabbage balls and toss gently until they are evenly coated with the sauce. Garnish with spring onions.
Tips for Perfect Cabbage Manchurian
- Do not add water to the cabbage mixture; excess moisture makes balls oily.
- Fry cabbage balls on medium heat for even cooking.
- For dry Manchurian, use less cornflour slurry.
- For gravy Manchurian, add extra water and slurry.
Serving Suggestions
Serve hot Cabbage Manchurian with:
- Veg fried rice
- Hakka noodles
- As a standalone starter with lemon wedges
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Perfect street-style taste at home
- Crispy, spicy, and full of flavor
- Ideal for parties and weekend treats
Final Thoughts
This homemade Cabbage Manchurian recipe proves that you don’t need fancy ingredients to enjoy restaurant-style Indo-Chinese food. Once you try it, it’s sure to become a regular on your snack or dinner menu.
If you loved this recipe, don’t forget to try more Indo-Chinese favorites like Gobi Manchurian, Veg Spring Rolls, and Chili Paneer. Happy cooking! 🍽️
