Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise too much water will make it difficult to make manchurian balls.
1 Cup Shredded Cabbage, 1/2 Cup Shredded or Grated Carrot, 1/4 Cup Capsicum, finely chopped, 1/2 Cup Onion, finely chopped, 1/4 Cup Spring Onions, finely chopped
Add ginger-garlic paste, salt, pepper and soy sauce. Take care not to add too much of salt because soy sauce already has some in it.
1/2 Tablespoon Ginger-Garlic Paste, 1 Teaspoon Salt, or to taste, 1/2 Teaspoon Black Pepper, 1 Teaspoon Soy Sauce
Add all purpose flour (maida) and corn flour / cornstarch.
1/4 Cup All purpose Flour (Maida), 2 Tablespoon Cornstarch or Cornflour
Mix all the ingredients well. If the mixture looks too wet, you can add some more all purpose flour to absorb the excess water.
Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise they will turn dark from the outside, but will not be properly cooked from the inside.
Make sure that the oil is sufficiently hot before adding the the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave water and you will not be able to make balls. It is best to keep making the balls and frying them simultaneously.
Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy.
Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.