Manchurian seems to be the show stopper and I do get questions about what else can be used to make manchurian other than Gobi (Cauliflower) - so my next few recipes are going to be different manchurian's - here's one for the potato lovers....
Just a warning...This turned out quite spicy...so for those with a sensitive palate, cut out the heat a bit :)
Potato Manchurian
SERVES 6
Ingredients
FOR POTATO BALLS
3 big potatoes, peeled (approx. 1/2 kg)
1 piece ginger, grated
1 clove garlic, grated
1 green chilies, chopped
2 teaspoons cornflour
3-5 coriander leaves, chopped
salt
oil (for frying)
FOR MANCHURIAN GRAVY
1/2 cup soy sauce (approx. 8-10tsp)
2 teaspoons tomato ketchup
2 teaspoons chili-garlic sauce
2 teaspoons hot chili sauce
3-4 spring onions, chopped
1 teaspoon cornflour
1 clove garlic, grated
1 piece ginger, grated
Directions
- Boil and mash the potatoes.
- Add the ginger, garlic, green chilli, chopped coriander leaves and salt. Mix well, using your hand.
- Out of this mixture, prepare 20-22 balls. Keep aside.
- Heat oil in a wok.
- While the oil is being heated, put cornflour in a plate. Roll the balls in the cornflour. Dust the balls.
- Once the oil is hot, drop the potato balls gently into the hot oil. Fry till they turn golden brown. Keep aside.
- To prepare the manchurian gravy, heat oil in a pan.
- Add soy sauce, ginger, garlic, hot chilli sauce, tomato ketchup, spring onions and chilli and garlic sauce to the pan. Stir for 2 minutes.
- Put half a cup of cold water in a bowl. Add cornflour to it and pour it into the pan.
- Continuously stir for some time.
- Add a cup of water to the pan.
- If the gravy is very thick, you can add a little more water.
- To serve, arrange the fried potato balls in a dish. Add gravy to the balls just before serving.
- Garnish with chopped spring onions.
- Serve with hot fried rice or noodles.
ENJOY!!
Note: Depending on your taste, you may add more sweet or hot sauce in the manchurian.
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