Serving: Approx 16 Manchurian Balls


For the manchurian balls:

  • 2 cups cabbage (Finely Chopped)
  • 1/4 cup Capsicum/French Beans (Finely Chopped)
  • 3 tbsp Cornflour
  • 1 tbsp All Purpose Flour (Maida)
  • 1 tsp Green Chillies (Finely Chopped)
  • 1/2 tsp Ginger Paste
  • Salt To Taste
  • Black Pepper Powder To taste
  • Oil for Frying

For the Sauce:

  • 2 tbsp Oil
  • 2 tbsp Chopped Capsicum
  • 2 tsp Soy Sauce
  • 2 tbsp Cornflour dissolved in a cup of Water
  • 2 pinches of Sugar
  • 1/2 tsp of Ginger Paste
  • Salt To Taste
  • Pepper Powder To Taste


For the vegetable balls :

  • Combine All the ingredients, except oil, in a bowl and mix well.
  • Divide the mixture into round balls.
  • Heat the oil in a kadhai and deep-fry the balls in batches on a medium flame till they are golden brown in colour from all sides.
  • Drain on an absorbent paper and keep aside.

For the manchurian sauce :

  • Heat the oil in a pan.
  • Add Ginger paste and capsicum and sauté on a high flame for a few seconds.
  • Add 1 cup of water, soya sauce, cornflour paste, pepper, sugar and salt, mix well and simmer for another 2 minutes or till the sauce thickens.
  • Keep aside.

Just before serving add vegetable balls to the sauce and bring it to the boil. Serve hot.

Gobi Manchurian one of the best hakka-chinese dish which is best served with Vegetable Fried Rice