Khatte chinese balls


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We can also use semolina while making balls

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Khatte chinese balls recipe - How to make Khatte chinese balls


Cooking Time:    Total Time:    


For balls
4 to 5 bread slices
1 medium size kerry grated
1 chopped capsicum
1 small chopped onion
Chilly sauce/red chilli powder
salt to taste
Ajinomoto a pinch
oil for deep frying
For gravy
Ginger-garlic paste
chopped onion/spring onion
capsicum chopped
chopped mushroom(optional)
soy sauce
chilly sauce
salt to taste
Tomatoe ketchup
1 1/2 teaspoon cornflour
1 cup water

  1. In a wok heat oil and saute chopped onion,chopped capsicum, and grated kerry.
  2. Soak the bread in water and squeeze the water completely and it in a bowl.
  3. Add the saute vegetables and kerry.
  4. Add salt, ajinomoto,and red chilli powder to above mixture and mix well.
  5. Now make the balls of the mixture and deep fry it till the balls are cooked and golden brown in colour.
  6. Take out the balls and keep them on the paper to drain the excess oil.
  7. For gravy
  8. Put oil in the wok and saute ginger-garlic paste.
  9. Add chopped onions, chopped capsicum, and chopped mushrooms.
  10. Cook it for few minutes.
  11. Now add soya sauce, chilly sauce, salt and tomatoe ketchup.
  12. Now add 3/4 cup of water.
  13. In a small cup add remaining water and cornflour, mix well.
  14. Add this to the gravy and it for 2 mins or till the gravy thickens and boil.
  15. Now add the balls and simmer the gas for 3 mins.
  16. Take it out in a dish and garnish it with spring onions.
  17. Serve hot with rice

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This recipe was contributed by Foodie#408993 on 27 Apr 2008

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