Grate cabbage, carrot, and bell pepper.

Slightly blend green peas.

In a bowl, combine grated cabbage, carrot, bell pepper, and blended green peas.

Add salt and maida (all-purpose flour) to the vegetable mixture and mix well.

Form the mixture into lemon-sized balls.

Heat oil in a pan for deep frying or shallow frying.

Fry the manchurian balls until golden brown.

Remove the fried balls and place them on tissue paper to drain excess oil.

Set aside the fried manchurian balls.

Heat 1 teaspoon of oil in a pan.

Add chopped garlic and fry until golden brown.

Add thinly sliced onion and ginger-garlic paste, saute until onions turn brown.

Add finely chopped green chilli and salt. Mix well.

Add soya sauce and chilli sauce. Mix well.

Add tomato sauce and 1/3 cup of water. Mix everything well and let it boil.

Mix 1/3 teaspoon of corn flour with a little water to create a slurry. Ensure no lumps are formed.

Add the corn flour slurry to the sauce and mix well to thicken it.

Add a little more water if needed to adjust the sauce consistency.

Gently drop the fried manchurian balls into the simmering sauce and mix well to coat.

Add 1/3 cup of water and let the mixture boil until the sauce thickens and coats the balls.

Continue to cook until the sauce dries up.

Switch off the heat.

Serve hot with hot chow mein or fried rice.