How to make Patta Gobhi Manchurian

Sanjeev Kapoor

This recipe is contributed by Member Manisha Ghatge.

Main Ingredients : Whole wheat flour (atta) , Cabbage (बंदगोभी)

Cuisine : Indo-Chinese

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Bajra Methi Dhebra Quickest Dahi Bhalla Cheesy Spinach Khandvi Chicken 65 Tikka

Patta Gobhi Manchurian

Patta Gobhi Manchurian Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Patta Gobhi Manchurian Recipe

  • Whole wheat flour (atta) 1 cup

  • Cabbage finely chopped 200 grams

  • Green chilli paste 1 tablespoon

  • Ginger-garlic paste 1 tablespoon

  • Fresh coriander leaves chopped 1/2 cup

  • Soy sauce 2 1/2 teaspoons

  • MSG a pinch

  • Salt to taste

  • Oil to deep fry


Step 1

In a large bowl mix together atta, cabbage, green chilli paste, ginger-garlic paste, coriander leaves, soy sauce, MSG, salt and water to have a thick dropping consistency batter.

Step 2

Heat sufficient oil in a non-stick kadai. Make small balls and deep fry them till golden brown or crisp. Serve hot with tomato sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.