PREPARATION

1. In a mixing bowl, add 200 grams chopped mushrooms, 250 grams cabbage, 1 teaspoon paprika, 1 teaspoon salt, 225 grams all purpose flour, 2 tablespoons corn flour, 1/2 teaspoon garam masala and mix it well.
2. Add 100 milliliters water and mix it well.
3. Heat sufficient oil in a heavy skillet and deep fry these balls until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. Heat 2 tablespoons oil in a pan, add 115 grams onions and fry till translucent.
6. Add 1 tablespoon ginger garlic paste and mix it well.
7. Add 1 teaspoon green chili, 5 curry leaves and mix it well.
8. Then, add 80 grams tomato puree and mix it again.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1/2 teaspoon chaat masala, 1/2 teaspoon garam masala, 1/2 teaspoon dry mango powder and mix it well.
11. Add 100 milliliters water and mix it again.
12. Bring it to a boil.
13. Now, add the fried balls in it and mix it well.
14. Cook for another 5 - 7 minutes on medium heat.
15. Garnish with onions and coriander.
16. Serve.