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Nutrition Facts

Serving Size 1 (230g)

Recipe makes 6 servings

The following items or measurements are not included below:

1 piece ginger

chili-garlic sauce

1 piece ginger

Calories 170
Calories from Fat 2 (1%)
Amount Per Serving %DV
Total Fat 0.2g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1413mg 58%
Potassium 892mg 25%
Total Carbohydrate 36.9g 12%
Dietary Fiber 4.6g 18%
Sugars 2.8g
Protein 6.7g 13%

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Potato Manchurian

Recipe #48145 | 1½ hours | 45 min prep | add private note

By: Charishma Ramchandani
Dec 9, 2002

This is this week's winning recipe from the 'Thursday' magazine. It was submitted by Vishala and she won a coupon worth RO 20 to one of my bro's most favourite hotel's here - the one and only Golden Oryx!

SERVES 6 (change servings and units)

Ingredients

For potato balls

For Manchurian Gravy

Directions

  1. 1
    To prepare the potato balls, first of all, you got to boil the potatoes.
  2. 2
    Next, mash the potatoes.
  3. 3
    Add the ginger, garlic, green chilli, chopped corriander leaves and salt.
  4. 4
    Mix well, using your hand.
  5. 5
    Out of this mixture, prepare 20-22 balls.
  6. 6
    Keep aside.
  7. 7
    Heat oil in a wok.
  8. 8
    Meanwhile, while the oil is being heated, put cornflour in a plate.
  9. 9
    Roll the balls in the cornflour.
  10. 10
    Dust the balls.
  11. 11
    Once the oil is hot, drop the potato balls gently into the hot oil.
  12. 12
    Fry till they turn golden brown.
  13. 13
    Keep aside.
  14. 14
    Now proceed with preparing the manchurian gravy.
  15. 15
    For this, heat a pan.
  16. 16
    Add soya sauce, ginger, garlic, hot chilli sauce, tomato ketchup, spring onions and chilli and garlic sauce to the pan.
  17. 17
    Stir for 2 minutes.
  18. 18
    Put half a cup of cold water in a bowl.
  19. 19
    Add cornflour to it and pour it into the pan.
  20. 20
    Stir for some time.
  21. 21
    Add a cup of water to the pan.
  22. 22
    If the gravy is very thick, you can add a little more water.
  23. 23
    Once the gravy is ready, pour it into the potato balls.
  24. 24
    Garnish with chopped spring onions.
  25. 25
    Serve with hot fried rice or noodles.
  26. 26
    Note: Depending on your taste, you may add more sweet or hot sauce in the manchurian.

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Featured Reviews for This Recipe

From: Aram

On Oct 19, 2008

I spent a great deal of effort assembling this dish and was very excited to prepare it for dinner tonight. However, when I dropped the potato balls in the oil they fizzled and then slowly disintegrated. Perhaps the author intended for us to use corn starch instead of corn flour? Either way the dish was an abysmal failure and a source of much frustration.

0 people found this review helpful

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  • From: Alpa Shah

    On Aug 1, 2005

    Thanks Charishma! This is the first recipe of yours I've tried and just love it!! I didn't have any chili garlic sauce so I added more ketchup & garlic & a tspn of vinegar and got a fabulous dish!! Also, I realized you have to keep the heat on high while frying the manchurian itself otherwise it falls apart! Thanks so much!! Look forward to making it many more times!

    1 person found this review helpful

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  • From: foodenthusiast

    On Dec 10, 2007

    My BF is from India, and he has been craving manchurian for the longest time. I found your recipe and I noticed 4 people already gave it 5 stars, and so I HAD to try it!! Not only did it come out absolutely DELICIOUS, he said it tastes better than the restaurant's version here, so we will DEFINITELY be making this again and again. I created an account just to give your recipe a 5 star rating!! Thank you so much for sharing this wonderful recipe with us.

    2 people found this review helpful

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  • From: Chef #461549

    On Mar 7, 2007

    1 person found this review helpful

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  • Read all 6 reviews

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