Potato Manchurian

READY IN: 1hr 25mins
Recipe by Charishma_Ramchanda

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!

Top Review by Arichka

5 stars for potato balls and 1 star for gravy. Potato balls were out of this world,very tasty, I rolled them in corn flour which I bought in Indian food store and deep fried them in my deep fryer at 340 F. Gravy was awful,very salty,impossible to eat,perharps low sodium soy sause would improve this. We ate the potato balls but couldn't eat the gravy. Sorry.

Ingredients Nutrition

Directions

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

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