Ingredients Required: –

  • All purpose flour – 1/2 cup
  • Cabbage – 1/2 cup (grated)
  • Onion –  1 medium (crushed or finely chopped)
  • Ginger garlic paste – 1 tbsp
  • Tomato – 2 (boiled and then peeled)
  • Green Capsicum – 1/2 cup (small and finely chopped)
  • Carrot – 1/2 small cup (grated)
  • Black peppercorn – 3-4 (freshly crushed)
  • Baking soda – 1/4 tsp
  • Ajinomotto – 1 tsp
  • Soya sauce –  1 1/2 tsp
  • Lemon juice – 1 tbsp
  • Salt – as per taste
  • Red chili powder – 1/4 tsp
  • Oil – 2 tbsp + for deep frying
  • Water – as required
  • Spring onions green part – 1 tbsp (to garnish)

Procedure: –

  • First of all, sieve all purpose flour with baking soda and 1/4 tsp of salt.
  • On the other hand, keep oil for deep frying.
  • Add vegetables in the flour. Take half part of veggies for balls and keep half for curry.
  • Now mix veggies in flour with hand and add water to make firm dough.
  • Make balls from the dough (its not necessary to make perfect round but it’s good if u can 😀 ).


  • Lower the flame of oil and deep fry the balls on low flame as they get cooker from inside.
  • Now take out balls on absorbent paper and keep aside.
  • Take the peeled tomato and crush them.
  • In other deep pan, heat 2 tbsp of oil and saute remaining onions with fresh;y crushed black pepper till light brown.

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  • Add cabbage and capsicum and again saute for 3-4 minutes till tender soft.
  • Add crushed tomatoes and saute.
  • Add 1/2 cup water (or as required) and spices, ajinomoto, soya sauce, lemon juice and cook for 5 minutes.
  • At the end add Manchurian balls and again cook for 2-3 minutes.
  • Off the flame and take out in serving bowl.
  • Serve it hot and garnish with spring onions greens.


Note: –

  • Adjust the consistency of curry as per your taste. I am here making quite dry Manchurian , if u need more curry adjust water level and spices but don’t increase ajinomotto and soya sauce level.


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