Cabbage Manchurian is a delicious Indo-Chinese appetizer snack that is sweet, crunchy and spicy. While most people know only the Gobi Manchurian, Cabbage Manchurian Dry is also a popular manchurian dish from the Chinese cuisine. In some places, this is also called as Chinese Pakoda. To make this cabbage manchurian without gravy, you only need minimal ingredients and it can be made in really quick time. If you are planning to make this in advance, add the manchurian balls to the gravy a few minutes you are ready to serve.
Cabbage Manchurian
Ingredients for Cabbage Manchurian
How to make Cabbage Manchurian
Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids and supporting her husband's business, she still finds time to cook up a storm in the kitchen.
