If you’re a fan of Indo-Chinese food, Cabbage Manchurian is a must-try dish. It’s a perfect blend of crispy cabbage balls tossed in a spicy, tangy sauce, making it a favorite snack or side dish. The best part? You can easily prepare this restaurant-style dish at home using simple ingredients.
Whether you serve it as a starter or pair it with fried rice or noodles, cabbage manchurian always delivers bold flavors and satisfying crunch.
What is Cabbage Manchurian?
Cabbage Manchurian is an Indo-Chinese recipe made by:
- Mixing shredded cabbage with flour and spices
- Deep frying into crispy balls
- Tossing them in a flavorful sauce
It comes in two styles:
- Dry version – Perfect as a snack
- Gravy version – Best with rice or noodles
Ingredients You’ll Need
For Manchurian Balls:
- 2 cups cabbage (finely shredded)
- ¼ cup maida (all-purpose flour)
- 2 tablespoons cornflour
- 1 teaspoon ginger-garlic paste
- 1–2 green chilies (finely chopped)
- Salt to taste
- ½ teaspoon pepper powder
- Oil for deep frying
For Manchurian Sauce:
- 1 tablespoon oil
- 1 tablespoon garlic (finely chopped)
- 1 tablespoon ginger (finely chopped)
- 2 green chilies
- 2 tablespoons spring onions
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce
- 1 teaspoon vinegar
- 1 teaspoon tomato ketchup
- 1 teaspoon cornflour slurry (cornflour + water)
- Salt and pepper to taste
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Step-by-Step Recipe
1. Prepare the Cabbage Mixture
- Take shredded cabbage in a bowl
- Add salt and leave for 5 minutes
- Squeeze out excess water
This step prevents soggy balls.
2. Make the Dough
- Add maida, cornflour, ginger-garlic paste, chilies, and pepper
- Mix everything well to form a thick mixture
No need to add water—cabbage moisture is enough.
3. Shape and Fry
- Make small balls from the mixture
- Heat oil on medium flame
- Fry balls until golden brown and crispy
Don’t fry on high heat—it may remain raw inside.
4. Prepare the Sauce
- Heat oil in a pan
- Add garlic, ginger, and green chilies
- Sauté for a few seconds
- Add soy sauce, chili sauce, vinegar, and ketchup
- Mix well
This creates the signature Indo-Chinese flavor.
5. Add Cornflour Slurry
- Add cornflour slurry to thicken the sauce
- Cook until sauce becomes glossy
Adjust water depending on dry or gravy version.
6. Toss the Balls
- Add fried cabbage balls into the sauce
- Toss gently to coat evenly
- Cook for 1–2 minutes
Serve immediately for best crispiness.
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Dry vs Gravy Version
Dry Manchurian:
- Use less water
- Thick coating on balls
- Perfect as a snack
Gravy Manchurian:
- Add more water
- Slightly thin sauce
- Best with fried rice or noodles
Serving Suggestions
Serve hot with:
- Fried rice
- Hakka noodles
- Jeera rice
- As a starter with sauce
Tips for Perfect Cabbage Manchurian
- ✔ Squeeze cabbage well to remove water
- ✔ Fry on medium heat for even cooking
- ✔ Use fresh oil for better taste
- ✔ Toss balls just before serving
- ✔ Adjust sauces as per taste
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Variations You Can Try
1. Veg Manchurian
Add carrot, beans, and capsicum to cabbage.
2. Baked Version
Bake balls instead of frying for a healthier option.
3. Paneer Manchurian
Add paneer cubes for extra protein.
Health Benefits
- Cabbage is rich in fiber and vitamins.
- Supports digestion
- Low in calories
- Homemade version is healthier than street food
Common Mistakes to Avoid
- Not squeezing cabbage properly
- Adding too much flour
- Frying on high heat
- Adding balls too early to sauce
- Overcooking after mixing
Why You’ll Love This Recipe
- Quick and easy to prepare
- Restaurant-style taste at home
- Perfect snack or side dish
- Budget-friendly ingredients
- Loved by all age groups
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Final Thoughts
Cabbage Manchurian is a delicious example of how simple ingredients can turn into an exciting dish. With its crispy texture and bold flavors, it’s perfect for any occasion—from casual evenings to small gatherings.
Once you try this easy homemade recipe, you’ll never need to order from outside again. Serve it hot, enjoy the crunch, and impress your family with your cooking skills!
Cabbage Manchurian – FAQs
What is Cabbage Manchurian
A popular Indo-Chinese dish made with cabbage balls tossed in spicy sauce.
Main ingredients
Cabbage, flour, cornflour, garlic, sauces, and oil.
How to make Cabbage Manchurian
Mix cabbage with flour, fry balls, and toss in Manchurian sauce.
Dry vs Gravy version
Dry is crispy and snack-style, gravy is saucy and served with rice.
How to make it crispy
Use cornflour and fry in hot oil.
Can I bake instead of fry
Yes, you can bake or air fry for a healthier version.
Why balls break in oil
Too much moisture or less flour causes breaking.
Best sauces to use
Soy sauce, chili sauce, and tomato ketchup.
Best combination
Goes well with fried rice or noodles.
Storage
Best eaten fresh; gravy can be stored for 1 day.
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