POROTTA MANCHURIAN

POROTTA  MANCHURIAN

INGREDIENTS

POROTTA-4

MAIDA/ALL PURPOSE FLOUR-1 CUP

CORNFLOUR-1/2 CUP

BLACK PEPPER POWDER- 1 TABLESPOON

SALT- AS REQUIRED

GARLIC- 3 CLOVES;CHOPPED

GINGER-1 INCH PIECE; CHOPPED

GREEN CHILLY-4; CHOPPED

ONION-1; CHOPPED

CAPSICUM-1/2; CHOPPED

SOYA SAUCE- 1 TABLESPOON

VINEGAR- 1/2 TABLESPOON

CORIANDER LEAVES- 

EGG-1

PREPARATION

FOR BATTER

MIX MAIDA AND 1/2 CORNFLOUR AND SALT, BLACK PEPPER POWDER, BEATEN EGG AND LITTLE WATER IF NEEDED.

FOR FRY

CUT EACH POROTTA INTO 10 PIECES.  PLACE IT IN BATTER FOR 1/2 AN HOUR.

FRY POROTTA IN OIL TILL GOLDEN COLOUR.

LET IT COOL

FOR MANCHURIAN

ADD ONION, GINGER, GARLIC, GREEN CHILLES, CAPSICUM. FRY EACH FOR 1 MINUTE.

THEN ADD 1/2 TABLESPOON SOYA SAUCE, SALT AND BLACK PEPPER POWDER.

ADD FRIED POROTTA PIECES TO THIS.

MIX WELL.

THEN MIX REST OF THE CORNFLOUR + VINEGAR+1/2 TABLESPOON SOYA SAUCE WELL AND ADD TO THE FRY.

DECORATE WITH CORIANDER LEAVES