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Potato Manchurian
Tantalize your taste buds with a savory combination of potatoes and Manchurian sauce - it's Potato Manchurian! Ingredients: Potato, Tomato sauce, Ginger, Green chilli, Garlic, Coriander, Salt, Spring onion, Soy sauce, Cooking oil
1h 25min
Cook Time
6
Servings
Recipe
64 kCal
Recipe
1
Boil 3 peeled potatoes and then mash them.
2
Add 1 grated piece of ginger, 1 grated clove of garlic, 1 chopped green chili, 3-5 chopped coriander leaves, and salt to taste. Mix well using your hands.
3
Form the mixture into 20-22 balls and set aside.
4
Heat oil in a wok for frying.
5
While the oil heats, place 2 teaspoons of cornflour on a plate.
6
Roll the potato balls in the cornflour and dust off any excess.
7
Gently drop the potato balls into the hot oil and fry until golden brown. Set aside.
8
For the Manchurian gravy:
9
Heat a pan and add 1/2 cup of soya sauce, 1 grated piece of ginger, 1 grated clove of garlic, 2 hot teaspoons of hot chili sauce, 2 teaspoons of tomato ketchup, 3-4 chopped spring onions, and 2 teaspoons of chili garlic sauce.
10
Stir for 2 minutes.
11
In a separate bowl, mix 1 teaspoon of cornflour with 1/2 cup of cold water, then pour it into the pan.
12
Stir for a while and add 1 cup of water to the pan. Add more water if the gravy is too thick.
13
Once the gravy is ready, pour it over the potato balls.
14
Garnish with chopped spring onions and serve with hot fried rice or noodles.
15
Note: Adjust the sweet or hot sauce in the Manchurian according to your taste.
Nutrition
64.5
kCal
3.2 g
Protein
0.3 g
Fat
15.2 g
Carbs
3 Potatoes
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2 tsp of Tomato Sauce
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2 pieces of Ginger
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All the tools you would need
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3-5 Coriander Leaves
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