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Saturday, May 25, 2013

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


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