Potato Manchurian Recipes

POTATO MANCHURIAN

Steps:

• To prepare the potato balls, first of all, you got to boil the potatoes.
• Next, mash the potatoes.
• Add the ginger, garlic, green chilli, chopped corriander leaves and salt.
• Mix well, using your hand.
• Out of this mixture, prepare 20-22 balls.
• Keep aside.
• Heat oil in a wok.
• Meanwhile, while the oil is being heated, put cornflour in a plate.
• Roll the balls in the cornflour.
• Dust the balls.
• Once the oil is hot, drop the potato balls gently into the hot oil.
• Fry till they turn golden brown.
• Keep aside.
• Now proceed with preparing the manchurian gravy.
• For this, heat a pan.
• Add soya sauce, ginger, garlic, hot chilli sauce, tomato ketchup, spring onions and chilli and garlic sauce to the pan.
• Stir for 2 minutes.
• Put half a cup of cold water in a bowl.
• Add cornflour to it and pour it into the pan.
• Stir for some time.
• Add a cup of water to the pan.
• If the gravy is very thick, you can add a little more water.
• Once the gravy is ready, pour it into the potato balls.
• Garnish with chopped spring onions.
• Serve with hot fried rice or noodles.
• Note: Depending on your taste, you may add more sweet or hot sauce in the manchurian.

MANCHURIAN CAULIFLOWER

Steps:

• Preheat the oven to 350° F. Measure out all the spices onto a sheet pan. Place the pan in the oven for 5 to 7 minutes until the spices begin to slightly smoke and turn a little brown. Remove the pan from the oven and set aside to cool. When the spices are fully cooled, grind them in a spice grinder in batches, until all spices are completely ground. Mix them well and keep in an airtight container for up to 4 weeks.
• Remove the outer green leaves and stems from the cauliflower, and cut the head down the middle in an X to make four wedges. Lay the wedges cut-side down and make thin cross-sectional slices of each piece. After cutting a cauliflower wedge about halfway, turn the piece and chop the rest of the wedge into bite-size florets. This cutting technique provides different textures of cauliflower.
• Peel the carrot and cut it on the bias into thin slices about 2 inches long.
• Halve and peel the onion. Cut half moon slices of onion.
• Mix all the vegetables together and season with the Mustard Fenugreek Masala, black salt, chili powder, and kosher salt. Set the vegetables aside for 2 to 4 hours.
• Combine the tomato paste, sugar, vinegar, ginger, and chili powder in a medium saucepan on medium-high heat. Bring to a boil, lower the heat, and simmer for about 15 minutes, stirring occasionally. Remove from the heat.
• Combine the flour and cornstarch in a large bowl. Pour 5 cups of water into the bowl a cup at a time and mix with a large whisk until a thick runny pancake batter consistency is reached.
• Heat the oil for deep-frying to 300°F in a heavy-bottom pot. Check the temperature with a thermometer. Dip the cauliflower mix into the batter in batches and drop into the hot oil. Use a mesh "spider" or slotted spoon to move the cauliflower mixture around to keep it from forming large clumps. When the mixture begins to lightly brown-about 3 minutes-remove and place the cauliflower on paper towels to drain any excess oil. Continue cooking the cauliflower mixture in batches. Compost any excess batter.
• Increase the heat in the fryer to 375°F. Check the temperature with a thermometer. Drop the fried cauliflower mix back into the hot oil for about 5 minutes, until golden brown and crispy. Remove the cauliflower from the oil. In batches, toss the cauliflower mix in a metal bowl with the sweet and sour sauce. Garnish with the cilantro.