Step-by-Step Instructions

1. 1.Prepare the Cabbage for Manchurian Balls

   Finely chop half a head of cabbage. You can use a knife, chopper, or grater for this. Transfer the chopped cabbage to a bowl.

2. 2.Mix Manchurian Ball Ingredients

   To the chopped cabbage, add 4-5 tablespoons of all-purpose flour (maida), 2-3 tablespoons of cornflour, 1 teaspoon of salt, 1/4 teaspoon of Ajinomoto (Chinese salt), and a dash of orange-red food color.

3. 3.Form the Manchurian Paste

   Gradually add water, a little at a time, and mix everything together by hand until a sticky paste forms. The mixture should be just wet enough to form balls.

4. 4.Rest the Mixture

   Let the cabbage mixture rest for 1 hour to allow the flavors to meld and the mixture to firm up slightly.

5. 5.Prepare the Manchurian Bhel Sauce Base

   Heat 2 tablespoons of oil in a pan. Add 1 tablespoon of finely chopped garlic, 1/2 tablespoon of finely chopped ginger, and 2 finely chopped green chilies. Sauté for 1-2 minutes until the raw smell of ginger and garlic disappears.

6. 6.Add Spring Onion Whites

   Add 1 finely chopped spring onion white to the pan and sauté until it becomes translucent, about 1-2 minutes.

7. 7.Add Liquids and Seasonings to Sauce

   Pour in 1 cup of water. Add 1/2 teaspoon of salt, 1 teaspoon of aromat powder, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of sugar, 1 teaspoon of dark soy sauce, 1 teaspoon of white vinegar, 1 tablespoon of Schezwan sauce, and 1-2 tablespoons of tomato sauce.

8. 8.Thicken the Sauce

   Mix all the sauce ingredients well and bring to a boil. Once boiling, gradually add a cornflour slurry (made by mixing 1/2 tablespoon cornflour with 1-2 tablespoons water) while stirring continuously until the sauce reaches a flowing, desired consistency. Do not make it too thick.

9. 9.Set Aside Sauce

   Once the sauce has thickened to your liking, turn off the flame and set the sauce aside.

10. 10.Fry the Manchurian Balls

    Heat oil for deep frying in a separate pan. Once the oil is hot, form small balls from the rested cabbage mixture and carefully drop them into the hot oil.

11. 11.Cook Manchurian Balls

    Fry the Manchurian balls on medium flame for 8-10 minutes until they are golden brown and crispy.

12. 12.Remove Fried Manchurian Balls

    Once cooked, remove the crispy Manchurian balls from the oil using a slotted spoon and place them in a pan or serving bowl.

13. 13.Assemble the Manchurian Bhel

    To the fried Manchurian balls, add 1/2 cup of shredded fresh cabbage, 1 cup of fried noodles, and 1/4 cup of chopped lettuce leaves.

14. 14.Combine with Sauce

    Pour the prepared Manchurian bhel sauce over the ingredients in the pan.

15. 15.Mix and Serve

    Mix everything thoroughly until the Manchurian balls, noodles, and cabbage are well coated with the sauce. Transfer to a serving bowl.

16. 16.Garnish and Enjoy

    Garnish with chopped spring onion greens and fresh coriander. Serve immediately and enjoy your hot and spicy Manchurian Bhel!