Ingredients
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3
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1
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1
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1
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2
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3 - 5
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Directions
Potato Manchurian,This is this week’s winning recipe from the ‘Thursday’ magazine. It was submitted by Vishala and she won a coupon worth RO 20 to one of my bro’s most favourite hotel’s here – the one and only Golden Oryx!,5 stars for potato balls and 1 star for gravy. Potato balls were out of this world,very tasty, I rolled them in corn flour which I bought in Indian food store and deep fried them in my deep fryer at 340 F. Gravy was awful,very salty,impossible to eat,perharps low sodium soy sause would improve this. We ate the potato balls but couldn’t eat the gravy. Sorry.,I spent a great deal of effort assembling this dish and was very excited to prepare it for dinner tonight. However, when I dropped the potato balls in the oil they fizzled and then slowly disintegrated. Perhaps the author intended for us to use corn starch instead of corn flour? Either way the dish was an abysmal failure and a source of much frustration.
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Steps
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1
Done
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To Prepare the Potato Balls, First of All, You Got to Boil the Potatoes. |
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2
Done
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Next, Mash the Potatoes. |
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3
Done
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Add the Ginger, Garlic, Green Chilli, Chopped Corriander Leaves and Salt. |
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4
Done
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Mix Well, Using Your Hand. |
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5
Done
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Out of This Mixture, Prepare 20-22 Balls. |
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6
Done
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Keep Aside. |
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7
Done
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Heat Oil in a Wok. |
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8
Done
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Meanwhile, While the Oil Is Being Heated, Put Cornflour in a Plate. |
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9
Done
|
Roll the Balls in the Cornflour. |
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10
Done
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Dust the Balls. |
