Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

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!

Ingredients Nutrition


  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.
Most Helpful

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.

Arichka March 07, 2010

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.

Aram October 19, 2008

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.

foodenthusiast December 10, 2007