आज बनवले मम्मी ने बाहेरच्या स्टॉल वर मिळणारे मंचुरियन
आज बनवले मम्मी ने बाहेरच्या स्टॉल वर मिळणारे मंचुरियन is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Mast Majhi Recipe on YouTube.
Prep: 20 min | Cook: 23 min | Total: 58 min
Cost: $3.67 total, $0.92 per serving
Ingredients
- 2 medium Beetroot (peeled and finely grated)
- 1 small Cabbage (finely shredded)
- 1 cup All-Purpose Flour (sifted)
- 3 tablespoons Cornflour (divided: 2 tbsp for batter, 1 tbsp for sauce slurry)
- 1 teaspoon Salt
- 4 tablespoons Water (adjust to make a thick dough)
- 2 cups Vegetable Oil (for deep frying)
- 1 medium Onion (thinly sliced for sauce and garnish)
- 1 teaspoon Ginger‑Garlic Paste
- 2 Green Chili (slit lengthwise)
- 1 teaspoon Red Chili Powder
- 2 tablespoons Tamarind Paste (or tamarind water)
- 1 teaspoon Jaggery (grated or finely chopped)
- 2 tablespoons Fresh Coriander Leaves (chopped)
Instructions
Prepare Vegetables
Wash the beetroot and cabbage. Peel the beetroot and grate it finely. Finely shred the cabbage.
Time: PT10M
Make the Batter
In a mixing bowl combine the grated beetroot and cabbage. Add 1 cup sifted all‑purpose flour, 2 tbsp cornflour, 1 tsp salt and 4 tbsp water. Mix until a thick, cohesive dough forms.
Time: PT5M
Shape the Balls
With lightly oiled hands, take small portions of the dough and roll into 1‑inch diameter balls.
Time: PT5M
Heat Oil for Frying
Pour 2 cups vegetable oil into a deep frying pan and heat over medium‑high heat until it reaches about 350°F (175°C).
Time: PT5M
Temperature: 350°F
Deep‑Fry the Balls
Carefully add a few balls at a time to the hot oil. Fry until they turn a deep golden‑brown color, about 3‑4 minutes per batch.
Time: PT8M
Temperature: 350°F
Drain Fried Balls
Using a slotted spoon, remove the fried balls and place on paper towels to absorb excess oil.
Time: PT2M
Prepare the Sauce Base
In a small saucepan heat 2 tbsp oil over medium heat. Add the sliced onion and sauté until translucent, about 2 minutes.
Time: PT2M
Add Aromatics
Add 1 tsp ginger‑garlic paste and the slit green chilies. Cook for another 1 minute, stirring constantly.
Time: PT1M
Spice It Up
Stir in 1 tsp red chili powder and cook for 30 seconds to release its aroma.
Time: PT0.5M
Build the Sweet‑Sour Liquid
Add 2 tbsp tamarind paste, ½ cup water, ½ tsp salt and 1 tsp grated jaggery. Bring the mixture to a gentle boil, stirring until the jaggery dissolves.
Time: PT3M
Thicken the Sauce
Mix 1 tbsp cornflour with 2 tbsp water to form a slurry. Slowly pour the slurry into the boiling sauce while stirring, until the sauce thickens and becomes glossy.
Time: PT1M
Combine Balls with Sauce
Add the fried beetroot‑cabbage balls to the sauce. Toss gently over medium heat for 2 minutes so each ball is well coated.
Time: PT2M
Finish and Garnish
Stir in chopped fresh coriander and a few extra raw onion rings for crunch. Serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 4g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 5g
Dietary info: Vegetarian, Dairy-Free
Allergens: Gluten
Ingredient Substitutions
- Instead of Beetroot: Carrot (for color)
- Instead of Cabbage: Napa cabbage, Savoy cabbage
- Instead of All-Purpose Flour: Whole wheat flour (will be denser)
- Instead of Cornflour: Potato starch
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Onion: Shallot
- Instead of Ginger‑Garlic Paste: Minced fresh ginger and garlic
- Instead of Green Chili: Red chili flakes (1/2 tsp)
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Tamarind Paste: Lemon juice (1 tbsp)
- Instead of Jaggery: Brown sugar
- Instead of Fresh Coriander Leaves: Parsley
Equipment Needed
- Grater
- Mixing Bowl
- Spatula or Wooden Spoon
- Deep Frying Pan (Kadhai)
- Slotted Spoon
- Paper Towels
- Knife
- Cutting Board
- Measuring Spoons
- Small Saucepan
Critical Steps — Do Not Skip
- Grating beetroot and cabbage to a fine consistency
- Achieving a thick but pliable batter without excess water
- Maintaining oil temperature around 350°F for crisp frying
- Preparing a balanced sweet‑sour sauce with tamarind and jaggery
- Coating the fried balls gently to keep them intact
Chef Tips from the Video
- For extra color, add a pinch of turmeric to the batter.
- Use a mix of red and green chilies for layered heat.
- Garnish with toasted sesame seeds for added texture.
Troubleshooting
Batter is too watery and balls fall apart.
Add an extra tablespoon of flour or cornflour and mix until the dough holds together.
Fried balls are soggy, not crisp.
Make sure oil is at 350°F before adding balls and avoid overcrowding; fry in small batches.
Sauce is too thin.
Add a little more cornflour slurry (1 tsp cornflour + 1 tbsp water) and simmer until thickened.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a pan.
Freezer: Fried balls can be frozen for up to 1 month; sauce freezes for 2 months. Thaw and reheat separately.
Room temperature: Not recommended beyond 2 hours due to perishable vegetables.
Make-Ahead Tips
- Fry the balls a day ahead and store them in the fridge; reheat in a hot pan before adding to sauce.
- The sauce can be prepared up to 2 days in advance; keep refrigerated and bring to a gentle boil before mixing with balls.
Frequently Asked Questions
What is the cultural significance and history of Beetroot and Cabbage Manchurian in Indian Indo‑Chinese cuisine?
Manchurian dishes originated in Indian Chinese restaurants in the 1970s, blending Chinese stir‑fry techniques with Indian flavors. Using beetroot and cabbage adds a nutritious, colorful twist to the classic veg manchurian, reflecting India's love for adapting foreign dishes with local produce.
What are the traditional regional variations of vegetable Manchurian in Indian cuisine?
In North India, veg manchurian often uses cauliflower or cabbage with a thicker gravy, while in South India the sauce may be spicier and include curry leaves. Some regions add soy sauce for a more authentic Chinese note, but the sweet‑sour tamarind base remains common.
How is Beetroot and Cabbage Manchurian traditionally served in Indian Indo‑Chinese meals?
It is typically served hot as an appetizer or as part of a main spread, accompanied by fried rice, noodles, or plain steamed rice. It can also be placed on a platter with other Indo‑Chinese starters like chili paneer and spring rolls.
During which occasions or celebrations is Beetroot and Cabbage Manchurian commonly prepared in Indian households?
Veg manchurian is popular at birthday parties, family gatherings, and festive occasions such as Diwali or Navratri when guests expect a mix of familiar and exotic dishes. Its bright color makes it a festive visual centerpiece.
What authentic ingredients are essential for traditional Beetroot and Cabbage Manchurian versus acceptable substitutes?
Traditional ingredients include all‑purpose flour, cornflour, tamarind pulp, jaggery, and fresh coriander. Substitutes like whole‑wheat flour, brown sugar, or lemon juice can be used, but they slightly alter texture and flavor.
What other Indian Indo‑Chinese dishes pair well with Beetroot and Cabbage Manchurian?
It pairs beautifully with chili garlic noodles, fried rice, spring rolls, and a simple cucumber raita to balance the heat. A side of plain steamed rice lets the sweet‑sour sauce shine.
What makes Beetroot and Cabbage Manchurian special or unique in Indo‑Chinese cuisine?
The use of beetroot gives the dish a vivid magenta hue and a subtle earthy sweetness, while the cabbage adds crunch. This combination creates a healthier, visually striking version of the classic manchurian without compromising flavor.
How has Beetroot and Cabbage Manchurian evolved over time in Indian Indo‑Chinese cooking?
Originally made with cauliflower or plain cabbage, modern home cooks experiment with colorful vegetables like beetroot for nutrition and aesthetics. The sauce has also shifted from soy‑heavy to tamarind‑jaggery based for a more Indian sweet‑sour profile.
What are the most common mistakes to avoid when making Beetroot and Cabbage Manchurian at home?
Common errors include adding too much water to the batter, frying at a low temperature which makes the balls greasy, and over‑cooking the sauce so it becomes overly thick. Follow the critical steps for batter consistency and oil temperature to prevent these issues.
Why does this Beetroot and Cabbage Manchurian recipe use tamarind water instead of soy sauce for sourness?
Tamarind provides a bright, fruity acidity that complements the sweet jaggery, creating a balanced sweet‑sour flavor typical of Indian Indo‑Chinese dishes, whereas soy sauce would add saltiness and a different umami profile.
Can I make Beetroot and Cabbage Manchurian ahead of time and how should I store it?
Yes. Fry the balls and store them in the refrigerator for up to 3 days. Prepare the sauce separately and keep it chilled. Reheat the sauce, add the balls, and toss briefly before serving.
What does the YouTube channel Mast Majhi Recipe specialize in?
The YouTube channel Mast Majhi Recipe focuses on home‑cooked Indian dishes, especially regional specialties and creative twists on classic recipes, presented in a friendly, step‑by‑step style.
How does the YouTube channel Mast Majhi Recipe's approach to Indian Indo‑Chinese cooking differ from other Indian cooking channels?
Mast Majhi Recipe emphasizes using everyday pantry ingredients and simple equipment, often showcasing quick, health‑conscious variations like the beetroot‑cabbage manchurian, whereas many other channels may rely on more elaborate sauces or pre‑made mixes.
Last updated: September 6, 2026
