Level 1 VS. Level 1,000,069 of GOBI MANCHURIAN

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CABBAGE MANCHURIAN 

Cabbage - 1/2 nos.
Kashmiri Mirch - 2 tsp 
Black Pepper - 1 tsp 
MSG - 1 tsp 
Salt to taste 
GG Paste - 1 tbsp 
Flour - 1/4 cup 
Cornflour - 1/4 cup 

INSTRUCTIONS - 

- First chop up 1/2 a head of cabbage into small cubes.
- To that add Kashmiri Mirch, Salt, Pepper, MSG and GG paste.
- Then mix it well and let it sit for 2 mins.
- Once the water releases from the cabbage add flour and cornflour.
- Mix it well and if it still feels too wet add another tbsp of cornflour.
- Heat up your oil until 170 °C and then turn off the flame.
- Then add your manchurian balls in the hot oil carefully. Don't overcrowd the pan.
- Once all the manchurian balls are added, turn the flame back on and fry on low heat for 5-6 mins.
- Take them out and drain on a paper towel.

SAUCE

Oil - 2 tbsp 
Garlic - 6-8 nos.
Ginger - 1 inch chopped
Spring onion whites - 2 tbsp chopped 
Green Chilies - 1-2 nos.
Capsicum - 1/2 nos.
Bell Peppers - 1/2 nos.
Ketchup - 2 tbsp 
Vinegar - 1.5 tbsp 
Red Chili Sauce - 2 tbsp 
Light Soy Sauce - 2 tbsp 
Kashmiri Mirch - 1 tsp 
Cornflour Slurry - 1 tbsp 
Salt to taste 

INSTRUCTIONS - 

- In a pan add Oil, and then saute garlic, ginger, spring onion whites & green chilies. 
- Once fragrant add the bell peppers & capsicum. Saute for 20 - 30 seconds and then add all of the sauces.
- Mix everything well and once the sauce starts to boil add the cornstarch slurry.
- Once thickened, check for seasoning and then add all the manchurian balls.
- Toss on high heat, garnish with spring onion greens and once coated through serve immediately.