3 cup cabbage, finely chopped

1 tsp chilli powder

½ tsp pepper powder

½ tsp salt

1 tsp ginger garlic paste

¼ cup maida (all-purpose flour)

2 tbsp corn flour

Oil, for frying

2 tbsp oil (for sauce)

1 chilli, chopped

5 cloves garlic, chopped

1 inch ginger, chopped

½ onion, chopped

2 tbsp spring onion, chopped

½ capsicum, chopped

2 tbsp tomato sauce

2 tbsp vinegar

2 tbsp soy sauce

1 tbsp chilli sauce

½ tsp salt (for sauce)

½ tsp chilli powder (for sauce)

½ cup water

1 tsp corn flour (for slurry)

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In a mixing bowl, combine cabbage, chilli powder, pepper, salt, and ginger garlic paste. Mix and squeeze to release moisture.
Add maida and corn flour. Mix to form a dough.
Grease hands with oil and shape into small balls.
Heat oil and deep fry balls until golden and crispy. Set aside.
In a pan, heat oil and stir fry green chilli, garlic, and ginger on high flame.
Add onion, spring onion, and capsicum. Stir fry again on high flame.
Add tomato sauce, vinegar, soy sauce, chilli sauce, salt, and chilli powder. Mix well.
Pour in water and let it simmer slightly.
Mix corn flour with a little water to make a slurry and add to the sauce.
Stir until sauce thickens and becomes glossy.
Add fried cabbage balls and toss until evenly coated.
Garnish with spring onions and serve hot.