Prep Time : 15 mins
Serves: 2
Ingredients:
300 grams boiled kappa (tapioca)
100 grams onion, finely chopped
1 tablespoon ginger, finely chopped
1 tablespoon garlic, finely chopped
30 grams celery, finely chopped
10 grams spring onion, finely chopped
Salt to taste
Oil to deep fry
For gravy
1 tablespoon ginger, finely chopped
1 tablespoon garlic, finely chopped
1 teaspoon green chili, finely chopped
3 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 tablespoon tomato ketchup
100 grams onion, finely chopped
1/2 teaspoon sugar
1 tablespoon spring onion
Salt to taste (Optional)
1/2 cup water
2 tablespoons oil
Directions
- Heat 1 tablespoon in pan in medium flame. Add garlic & ginger and stir for 30 seconds.
- Now add onion and saute till onions are golden brown. Add celery and spring onion and saute for 1 minute.
- Switch of the flame. Add boiled tapioca and salt. Mash it well. Make sure there is no lumps.
- Divide and make this mixture into lemon size balls. Deep fry these and keep it aside.
- To make manchurian sauce mix soy sauce, oyster sauce and tomato ketchup. Mix well and keep it aside.
- Heat 1 tablespoon oil in a pan again in medium flame and add ginger, garlic and green chili. Stir well for 30 seconds.
- Add onions and saute till the onions are golden brown. Add spring onion and stir well.
- Add manchurian sauce, 1/2 cup water, salt and sugar. Bring it to boil and simmer.
- Reduce the heat to low and add the fried kappa(tapioca). Mix well and switch off the flame.
- Garnish with spring onion and serve.
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