Rice Balls Manchurian


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One can make corn flour paste directly in the 1 cup water and add it to the sautéed chillies and ginger garlic while making the gravy instead of making it separately.

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Rice Balls Manchurian recipe - How to make Rice Balls Manchurian

Preparation Time:    Cooking Time: 10 ins frying and 8 mins gravy making   Total Time:    
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Ingredients

2 katoris leftover rice (chawal)
2 onions
6 tbsp (approx.) cornflour enough to make batter and for thickening paste for thickening the sauce
2 tsp soy sauce (1 tsp. for the balls and 1 tsp. for the sauce)
4 to 5 long green chillies , cut lenghtwise
5 pearls of finely chopped garlic (lehsun)
1/2 " piece of finely chopped ginger (adrak) or crushed ginger (adrak)
oil for frying and making the sauce
salt to taste
1 cup water
spring onions for garnishing
Method

  1. Firstly knead the left over rice very well. add finely chopped onions and salt to taste and knead well.
  2. Shape into round balls( if necessary moisten your hand with water a bit )
  3. Make batter of cornflour with water of consistency enough to coat the rice balls.
  4. Add 1 tsp soya sauce to the cornflour batter
  5. Add salt.(keep in mind we added salt to the rice balls too)
  6. Now deep fry the rice balls in oil
  7. On one side heat two to three tsps of oil in a pan.
  8. Add green chillies ginger and garlic and saute'' for a minute.
  9. Then add 1 cup water and let it boil
  10. Add cornflour paste and let it thicken by boiling one more.
  11. now add soya sauce 1 tsp.
  12. Add salt.
  13. In this gravy add the fried rice balls.
  14. You can garnish with finely chopped spring onions.(or add them to the gravy while cooking.)


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This recipe was contributed by drrashmiathalye on 25 May 2006


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