Boil 5 medium sized skin peeled potatoes until they turn soft and mushy.

Mash the boiled potatoes completely.

Add 1/2 cup finely chopped onions to the mashed potato.

Add 2 fistful finely chopped spring onions.

Add 1/4 cup finely chopped green capsicum.

Add 1/2 teaspoon salt.

Add 3/4 teaspoon black pepper powder.

Add 1.5 tablespoons grated garlic.

Add 1 teaspoon garam masala powder.

Add 3 tablespoons roasted gram powder.

Add 2 tablespoons chopped cilantros.

Add 2 tablespoons corn flour.

Mix all into a sticky smooth dough.

Make small balls out of the dough using your oiled palm.

Place all the prepared balls on a plate as shown.

Heat cooking oil for deep frying in a deep wok. Drop the potato balls one by one in the hot oil.

Do not overcrowd. Push the balls in the hot oil as shown to ensure crunchiness.

Fry the balls in medium heat until golden brown. Drain excess oil and transfer to a bowl.

Heat 5 tablespoons oil in another wide pan. Add 1 tablespoon ginger garlic paste.

Sauté the ginger garlic paste in hot oil for a second.

Add 3 medium sized onions diced into squares.

Sauté until translucent and crunchy.

Add 1.5 teaspoon salt.

Add 1 tablespoon green chilli sauce.

Add 4 tablespoons tomato ketchup.

Add 1 big sized capsicum diced.

Sauté the veggies until crunchy. Add 1 tablespoon red chilli flakes.

Toss.

Add 1/4 tablespoon sugar.

Add 3 tablespoons dark soya sauce.

Add 1/2 tablespoons vinegar.

Add 2 cups water.

Add 1.5 cup corn slury.

Cook in low heat for 5 minutes until all ingredients cooked and gravy looks thick.

Add 1 tablespoon black pepper powder.

Drop the fried potato manchurian balls in the hot gravy.

Toss gently, coat balls in the gravy. Let it sit under low heat for 3-5 minutes.

Finally garnish with a handful of chopped spring onions.