INGREDIENTS: Semiya (vermicelli), Corn flour, Red chilly powder, salt, Oil, Water, Potatoes, Onions, Tomatoes, Coriander, Avalu (mustard seeds), Cumin seeds (jeera), turmeric powder, Ginger Garlic paste, Green chillies, Curry leaves, Coriander, Spring onions, Soya sauce


PREPARATION:
  • Boil 1cup of semiya and peeled alu in cooker for 3 whistles, cool them, and mash soft
  • Now take a bowl, add mashed paste, red chilly powder, salt, curry leaves, coriander, green chilly chopped, turmeric powder, ginger garlic paste, corn flour and mix well all the ingredients using little water as an dough and
  • Now make small balls using the dough
  • Now dilute 4-5 spoons of corn flour in a bowl
  • Dip prepared balls in it, deep fry in oil till golden brown and drain out excess oil, by placing in an paper plate napkin
  • For sauce,
  • Take another pan, heat 2-3 spoons of oil, fry mustard seeds, wait till they splitter
  • Then add jeera, curry leaves, 1 grinded onion paste, green chilly paste, and fry
  • To the same pan, now add soya sauce, grinded tomato paste (tomato puree), red chilly powder, salt and saute
  • Finally add manchurian deep fried balls, and boil for a whlie
  • Add diliuted corn flour for thickness, if sauce is watery
  • Garnish with coriander, spring onions
  • Add lemon before serving
Grated carrot can be added into balls if interested

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