Introduction:

Hi, I'm Ajay Chopra, and welcome to my website! Today, I'm sharing a recipe that's a Mumbai street specialty – Cabbage Manchurian. I first tasted this dish during my childhood in Mumbai, and it blew my mind! The crispy cabbage fritters paired with spicy Schezwan chutney are absolutely irresistible.

This simple, quick, and easy recipe is one I learned a long time ago. I’m excited to share it with you all. It’s one of those snacks that brings back childhood memories, and I’m sure you'll love it too! So, let's dive into making this delicious dish!

Ingredients of Cabbage Manchurian

Portion servings: 4-5 pax

Preparation time: 3-4 hrs

Cooking time: 40 mins

For Crispy Cabbage Manchurian:

• Cabbage 1 pc (approx. 500 gms)
• Salt 1 tsp
• Red chilli powder 1 tsp
• Soya sauce ½ tsp
• Monosodium glutamate ½ tsp
• Green chilli chopped 1 tsp
• Black pepper powder ¼ tsp
• Food red colour (few drops)
• Cornflour ½ cup
• Refined flour ½ cup
• Oil for deep frying

For Schezwan Chutney:

• Oil 2 tbsp
• Star anise 1 pc
• Garlic chopped 1 tbsp
• Ginger chopped 1 tsp
• Water as required
• Boiled red chilli paste (without seeds) ½ cup
• Tomato ketchup 1 tbsp
• Vinegar ½ tbsp
• Soya sauce 1 tsp
• Salt ½ tsp
• Monosodium glutamate ¼ tsp

Instructions of Cabbage Manchurian

Step 1: Prepare the Spiced Cabbage Mix

Finely chop or grate fresh cabbage and place it in a large bowl. Sprinkle some salt and allow it to sit for a few minutes to release moisture. This softens the cabbage and helps it bind better.

Now, mix in red chilli powder, soya sauce, a little MSG, chopped green chillies, and black pepper powder. If you want a vibrant color, add a few drops of red food color. Add cornflour and refined flour, which will help bind the mixture and give it a crispy texture when fried. Mix thoroughly until everything is well combined, and the mixture should be moist but not watery.

Step 2: Deep-Fry the Cabbage Fritters

Heat oil in a deep frying pan or kadai. Once the oil is moderately hot, take spoonfuls or small handfuls of the cabbage mixture and drop them directly into the hot oil without shaping them (like pakoras or bhajiyas). Let them fry undisturbed for a minute to set their shape.

Then, gently stir and continue frying until each piece is crispy, golden brown, and cooked through. Fry in batches to avoid overcrowding. Drain the fritters on tissue paper to remove excess oil.

Step 3: Prepare the Schezwan Chutney

In a separate pan, heat oil and add a single star anise for flavor. Sauté chopped garlic and ginger until golden and aromatic. Add a splash of water to loosen the base.

Next, stir in boiled red chilli paste to give the chutney its vibrant red color and heat. Add some tomato ketchup for sweetness, vinegar for sharpness, and soya sauce for depth. Season with salt and a pinch of MSG. Let the chutney simmer until thickened and the oil starts to separate. Turn off the heat and let it cool slightly.

Step 4: Serve Hot

Place the crisp cabbage fritters on a serving plate and keep the warm Schezwan chutney in a small bowl on the side. Let everyone dip the hot fritters into the chutney for a spicy, crunchy bite each time.

Best served immediately while piping hot! Enjoy your delicious Cabbage Manchurian!

About the Recipe:

Cabbage Manchurian is not your typical Manchurian that you eat with rice or noodles. This one is a crunchy, snack-style Manchurian that's perfect for evening tea or a small party. The crispy fritters are made from finely shredded cabbage mixed with spices and then fried till golden brown. What makes it special is the bold and spicy Schezwan chutney served alongside.

Unlike other Manchurian recipes, this one doesn’t need any gravy. It’s a dry version that’s packed with flavors. The use of MSG (monosodium glutamate) in the mix helps enhance the taste, so you don’t need to add too much salt. It makes the dish taste even better while keeping your salt intake low. The dish is super crispy on the outside and soft inside – perfect for munching anytime!

Cooking Tips:

Here are some tips to make your Cabbage Manchurian perfect:

• Make sure to remove the tough stem of the cabbage before shredding it. This makes the texture smoother and easier to eat.
• Shred the cabbage finely, but not too thin. If it's too fine, the fritters might not hold together properly.
• When mixing the cabbage with flour, make sure the consistency is like a bhaji batter. It should be thick enough to form small balls, but not too dry.
• Fry the fritters on medium heat to get them crisp without burning them. If the oil is too hot, they might burn on the outside while staying raw inside.
• For an extra crispy texture, you can double fry the fritters for an even crunchier result.

Pairing Guide:

Cabbage Manchurian is great as a standalone snack, but if you want to make it even better, here are some pairing ideas:

• Pair it with a chilled glass of lemonade or ginger soda for a refreshing contrast to the spiciness.
• If you want a fuller meal, serve the fritters with a side of fried rice or noodles. The combination will give you the perfect balance of flavors.
• For a more authentic street food experience, serve the Manchurian with a tangy tamarind chutney or spicy green chutney.

Frequently Asked Questions (FAQs):

1. What makes Cabbage Manchurian different from regular Manchurian?

Cabbage Manchurian is a dry, crispy snack, unlike regular Manchurian which is often served with gravy. It’s made from shredded cabbage and fried into crispy fritters, making it a perfect street food snack.

2. Can I use frozen cabbage for this recipe?

It’s best to use fresh cabbage for this recipe. Frozen cabbage might not shred well and could affect the texture of the fritters.

3. Do I need to add MSG in the recipe?

MSG enhances the flavor, but it’s optional. If you prefer not to use it, you can skip it. However, it does help with the overall taste and keeps your salt intake lower.

4. Can I make Cabbage Manchurian without frying it?

For the best texture, frying is the key. However, you can try baking them in the oven if you want a healthier alternative. Just make sure they are golden brown and crispy.

5. How can I make the fritters crispier?

To make the fritters extra crispy, you can double fry them. Fry them once, remove them, and then fry them again until they are golden brown and crisp.

6. Can I make the chutney ahead of time?

Yes, you can prepare the Schezwan chutney ahead of time. Just store it in an airtight container, and it will last for a few days in the fridge.

7. What type of oil should I use for frying?

For best results, use neutral oils like vegetable oil or sunflower oil. These oils have a high smoking point and are perfect for frying.

8. Can I add vegetables to the cabbage mix?

Yes, you can add finely chopped carrots or onions to the cabbage mix if you like. Just make sure they are chopped finely so that they blend well with the cabbage.

9. Is this recipe suitable for a vegan diet?

Yes, Cabbage Manchurian is vegan-friendly! Just make sure the MSG you use is vegan, as some brands may contain non-vegan ingredients.

10. How long do the fritters stay crispy after frying?

The fritters stay crispy for a few hours. If you’re serving them later, you can reheat them in a hot oven for a few minutes to restore their crispiness.