Potato Manchurian Balls

Ingredients 

• 3-4 medium potatoes, parboiled and cut into cubes
• 4 tablespoons refined flour (maida)
• 4 tablespoons cornflour/ corn starch
• 2 tablespoons ginger-garlic paste
• 2 tablespoons dark soy sauce
• Salt to taste
• 2 teaspoons red chilli sauce
• 2 tablespoons oil + for deep frying 
• 3 Spring onions with greens
• 2 teaspoons chopped ginger 
• 2 teaspoons chopped garlic 
• 2 green chillies
• 2 tablespoons tomato ketchup
• 2 teaspoons vinegar

Method

1. Put potatoes in a bowl. Add refined flour, 2 tbsps cornflour, ginger-garlic paste, 1 tbsp dark soy sauce, salt and red chilli sauce. Add a little water and mix well so that all the potato cubes are well coated.
2. Heat sufficient oil in a kadai and deep fry the potato cubes till crisp.
3. Heat 2 tbsps oil in a non-stick wok. Halve spring onion bulbs, chop them and add to the wok and sauté on high heat. Add ginger and garlic and sauté.
4. Chop green chillies finely.
5. Add 1 tbsp dark soy sauce and tomato ketchup to the wok and mix. Add 1 cup water and chopped green chillies and mix.
6. Mix 1 tablspoon cornflour in 3-4 tablspoons of water and add it to the wok, mix and cook till sauce thickens. Add vinegar and mix. Transfer half the sauce into a bowl.
7. Drain potatoes and add to the sauce remaining in the wok and mix well.
8. Chop spring onion greens.
9. Transfer the potato mixture into a serving dish, garnish with spring onion greens and serve hot with the bowl of sauce.

Nutrition Info