Make balls and fry them brown. Do not stir too much. Ensure that the oil is at smoking point while adding balls so you can add more balls at a time. Do not stir until they are crisp or else they can break. Fry them dark brown (kadak) so much so that they feel chewy when eaten as it is. Such manchurian (slightly over fried) will give the authentic flavour. They will also not feel soggy when combined with gravy. THIS IS THE SECRET OF YUMMY MANCHURIAN.

Add the slurry and boil again. If the sauce is not thick enough, make and add more slurry. Cook till it's thick. Add manchurian in the boiling gravy just before of serving. The gravy should look dark, glazed and slightly above the level of the manchurian. If the it looks too thick or less in quantity after adding manchurian, add a little water. Bring it to a boil. Garnish woth spring onion greens and serve hot.