Procedure:-Take 11/2 cup grated cabbage. In a bowl mix cabbage, 1/2 tsp chopped ginger, 1/2 tsp chopped green chilli, 2 tbs maida, a pinch black pepper, 1 tsp soya sauce, 1 tsp green chilli sauce and salt to taste. Make small balls and deep fry on medium flame till golden brown and keep aside.

For Gravy: Add 21/2 tsp URBAN SALSA MANCHURIAN MASALA to 250 ml of water and mix well. Heat 11/2 tsp oil in a deep pan. Add 3 to 4 green chillies slitted, 1 tsp chopped garlic and 1 tsp chopped ginger. Stir fry 1 cup (100g) diced vegetables (onion, capsicum and carrot) for 2-3 minutes and add Manchurian balls. Add masala mixture and stir fry, bring to boil and for 2 to 3 minutes. Simmer more to get desired consistency of gravy. Garnish with chopped spring onion and serve hot with Rice/Noodles.


Coriander, Red Chillies, Cumin, Dry Mango, Turmeric, Iodised Salt, Kashmiri Red Chilli, Black Pepper Cassia, Cloves, Black Salt, Onion Garlic Powder, Cinnamon Sticks, Big Cardamom, Asafoetida Powder, Stone Flower, Mace, Anistar, Cinnamon Leaves and Nutmeg.


  • 50g
  • 100g
  • 30kg (5kg x 6pkt / 1kg x 30pkt)
    Institutional Pack

Products - Inquiry