Potato Manchurian Recipe #48145
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!
1½ hours | 45 min prep
SERVES 6
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 soya 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
- To prepare the potato balls, first of all, you got to boil the potatoes.
- Next, mash the potatoes.
- Add the ginger, garlic, green chilli, chopped corriander leaves and salt.
- Mix well, using your hand.
- Out of this mixture, prepare 20-22 balls.
- Keep aside.
- Heat oil in a wok.
- Meanwhile, 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.
- Now proceed with preparing the manchurian gravy.
- For this, heat a pan.
- Add soya 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.
- 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.
- Once the gravy is ready, pour it into the potato balls.
- Garnish with chopped spring onions.
- Serve with hot fried rice or noodles.
- Note: Depending on your taste, you may add more sweet or hot sauce in the manchurian.
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5 stars