Aloo Manchurian

Ingredients:

Potato balls:

• Aloo (Potatoes) boiled & cubes 500g
• Chawal ka atta (Rice flour) ½ Cup
• Lal mirch (Red chilli) crushed ½ tsp
• Zeera (Cumin seeds) roasted & crushed 1 tsp
• Chaat masala ½ tsp
• Kali mirch powder (Black pepper powder) ½ tsp
• Namak (Salt) 1 tsp or to taste
• Adrak (Ginger) crushed ½ tbs
• Cornflour 2 tbs
• Cooking oil for frying

Manchurian sauce:

• Cooking oil 2-3 tbs
• Adrak (Ginger) chopped 1 tbs
• Lehsan (Garlic) chopped 1 tbs
• Hari mirch (Green chillies) chopped 1 tbs
• Chilli garlic sauce ¼ Cup
• Tomato ketchup ¼ Cup
• Soy sauce 1 tbs
• Sirka (Vinegar) 1 tbs
• Lal mirch (Red chilli) crushed ½ tbs
• Namak (Salt) 1 tsp or to taste
• Paprika powder ½ tbs
• Sugar 1 tsp
• Water 1 & ½ Cup
• Pyaz (Onion) cubes 2 medium
• Shimla mirch (Capsicum) cubes 1 large
• Hara pyaz (Spring onion) chopped ¼ Cup
• Cornflour 2 tbs
• Water ¼ Cup

Directions:

Prepare Potato balls:

In a bowl add boiled potatoes and mash well with the help of a masher.

Add rice flour, red chilli crushed, cumin seeds crushed, chaat masala, black pepper powder, salt, ginger crushed, cornflour and mix well.

With the help of greased hands take a small quantity of mixture & make oval shape smooth balls (makes 16-18).

Heat cooking oil in a wok and deep fry potato balls until golden brown, takeout & set aside.

Prepare Manchurian sauce:

In a wok add cooking oil, ginger, garlic, green chillies & mix well.

Add chilli garlic sauce, tomato ketchup, soy sauce, vinegar, red chilli crushed, salt, paprika powder, sugar, mix well & cook for 1-2 minutes.

Add water, mix well & bring it to boil.

Add onion, capsicum, spring onion leaves & mix well for 1-2 minutes.

Dissolve cornflour in water, add in wok, mix well until sauce is slightly thick.

Add potato balls in prepared Manchurian sauce & mix well then serve with boiled rice!

Note: Add potato balls in manchurian sauce just before serving.