Manchurian
#mybestrecipe #chinese #Patrick #dinner
Mili liked it the most, for the first time. I liked it too, but Pari felt it ok.
But it definitely has the authentic taste and is delicious .
Can be enough for 4 when served as an only dish for dinner.
Manchurian
#mybestrecipe #chinese #Patrick #dinner
Mili liked it the most, for the first time. I liked it too, but Pari felt it ok.
But it definitely has the authentic taste and is delicious .
Can be enough for 4 when served as an only dish for dinner.
Cooking Instructions
- 1
Combine all the ingredients for manchurian in a pot and make dough without water. Add 1 tsp msg and knead again. The dough will taste yummy, sweet and sour. Tip: it is best to first take the veggies, add salt and then knead just the veggies. This way the moisture from the veggies will release and you'll know how much flour to add.
- 2
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.
- 3
For gravy, heat oil in a pan. Fry ginger garlic and then add the veggies. Fry till they are soft. Add water, soya sauce, salt, chilli flakes,vinegar, msg, sugar and tomato ketchup. Bring it to a boil.
- 4
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.
- 5
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