Manchurians become our favorite during cold weathers. I make it as surprise treat for my hubby dear on weekdays. My hubby likes this fried cabbage koftas , just like pakoras along with tea. So I use the left over pakoras (koftas) for making the manchurian.
Click to see my Gobi manchurian also.
In this post I have used various kitchen appliances. I am showing a glimpse of them for my readers. Indian cooking needs lot of chopping, which makes the cuisine a time consuming one. But by using various chopping equipment, we would discover the joy of cooking inside our kitchen. Go through the following pictures and start collecting your own range of equipment for your kitchen.
|I have used the vegetable chopper in kitchenaid mixer attachment to shred cabbage.|
|Cook the shredded cabbage with channa dal|
|Cooked channa dal, cabbage with turmeric powder|
|Chopped bell pepper (using Vidalia chopper from Bed Bath & Beyond )|
|Mincing the ginger, garlic using a vegetable chopper (Rival brand from Walmart).|
|Manchurian sauce before adding tomato sauce, hot sauce and hot water.|
|Fried cabbage koftas|
|cabbage kofta manchurian is ready !|
For deep frying:
Cabbage - 3 to 4 cups (shredded) (300 gm)
channa dal - 3 tbsp
besan flour - as per need (1 cup)
salt - to taste
pepper powder - 1 tsp
turmeric powder - 1/2 tsp
curry masala powder - 1 tsp
Oil - to deep fry
For the manchurian sauce :
ginger - 1 inch
garlic - 5 cloves
green bell pepper - 1
scallion / spring onion - 1 small bunch
cilantro - few
dark soy sauce - 2 tbsp
salt - to taste
finely chopped green chili - 1
tomato sauce - 2 tbsp
corn starch / AP flour - 2 tbsp
Sesame oil - 2 tbsp + 1 tbsp
Shred the cabbage into small pieces. We can use a knife and cutting board like the traditional way or try using a Kitchenaid shredding attachment, just like I have used. Believe me, the vegetable choppers come handy for recipes like this.
In a cooking vessel, add 1/4 cup water. Add the channa dal and start cooking it, while we shred the cabbage. After it is almost cooked, add the shredded cabbage, turmeric powder and cook till all the water gets absorbed (less than 2 minutes). It should be tender crisp not mushy. Keep aside.
Add all the items given for deep frying (except oil) and cooked cabbage.
Mix well. Make small balls of amla size (key lime size).
Heat enough oil. Deep fry the cabbage koftas till crispy.
Take out and keep on paper towels to drain oil. You may be wondering if we can bake them instead of frying. I have tried it, but it tasted different. So I prefer deep frying for this recipe.
In a separate wok, heat 2 tbsp sesame oil. Add minced ginger garlic.
Saute well. Then add bell pepper. Saute well.Take these out.
In the same wok, add 1 tbsp oil.
Put the AP flour or corn starch and fry in low heat till raw smell goes off.
Add 1/4 cup water, soy sauce, tomato sauce, hot sauce, salt. Bring to a boil.
Then add the sauteed items. Mix well.
Almost before serving (up to 1 hour earlier or lesser), add the fried cabbage kofthas.
Mix well with the sauce.
Garnish with finely chopped green chilies, spring onion, cilantro.
Cabbage kofta manchurian is ready !
Serve as side dish with fried rice, briyani, roti.
We can freeze the fried koftas for later use (just like burger patties). Do not microwave for long time to defrost. I would suggest keeping them in room temperature for 2 - 4 hours before cooking (instead of microwaving).