Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Poha Manchurian (Dry)

Poha Manchurian (Dry)

Name: How to cook Poha Manchurian (Dry) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Poha Manchurian (Dry)

This one’s an unique combo of my two favourites again- The Fusion of the very INDO-CHINESE delicacies… So simple to prepare- Absolutely, an easy-peasy dish yet uniquely delicious & very much appreciated when both the Indo-Chinese touches are vividly combined & presented into the same to make it extra sensational & immensely delectable !!!

Ingredient

Food ration :

3 servings

Cooking time :

30 mins.

1 Cup

For the Manchurian Balls: Poha: The Thick ones- Well wash

1/2 Cup

Onions: Finely Chopped

2-3

Fresh Green Chillies: Finely Chopped

1/4 Cup

Cornflour or Rice Flour

1/4 Cup

Fresh Coriander Leaves: Finely Chopped

1 tsp

Red Chilli Powder

1 tsp

Bhuna Masala Powder: Homemade

1/4 tsp

Turmerics: Optional

1 tsp

Kashmiri Red Chilli Powder

1/2 Cup

Spring Onions: Both its Bulbs & Greens- Finely Chopped

1 tbsp

Garlic Cloves: Minced

1 tsp

Ginger: Minced

2 tbsps

Tomato Ketchup

1 tbsp

Light Soy Sauce

2 tbsps

Cooking Oil/Sesame Seeds Oil: To cook the Gravy

1 Handful

Ginger: Julienned

Handful: Spring Onion Greens- Finely Chopped

Cooking instructions

* Step 1

First Up: Well wash & strain the Poha for sometime to drain out excess water from it- Let it rest for at least 10-15 mins time. Proceed with your rest other arrangements for the same 👇🏻

* Step 2

Add in a large mixing bowl: Aforementioned all the ingredients for the Manchurian Balls now- Mix everything well together with your hands, until nicely combined and well blended by smashing the ingredients as much as is possible in order to form a smooth & lump free balls while shaping them up, individually

* Step 3

Apply some oil into your palms nicely- Take lemon sized balls according to your choicest sizes & roll it out to a smooth small balls (Refer to the pics given below)👇🏻

* Step 4

Heat up a frying pan over the medium-high flame- Once hot sufficiently, drop in these prepared Manchurian Balls in it (in one go or in batches, depending on the size of your pan/vessel)- 👇🏻

* Step 5

Fry them nicely until golden browned on all round its sides, perfectly well- 👇🏻 Strain them out to place them on a separate plate/dish, lined up with a kitchen towel/tissue

* Step 6

Now, for the gravy: Again, in a frying pan- Heat up required amount of the oil, then sauté the onions until lightly golden browned by adding some salt in it to hasten the process- Then, add in all other ingredients & veggies one by one to gently sauté them all 👇🏻

* Step 7

Add in the sauces & ketchup to it by adding a very little amount of water to it since this is mainly a dry one ☝️ hence we don’t need water, more than that- This is used in order to ensure that the veggies are all well cooked & don’t remain undercooked by any chance

* Step 8

Now, add in this thick gravy mixture the fried Manchurian Balls & mix everything well together until nicely combined and well blended with each other- Check on the seasonings part & adjust accordingly if required at all- Flame goes off

* Step 9

Cover the pan now for another 5-6 mins time before serving it piping hot with your choicest fried rice, noodles or simply any types of Indian Breads or similar- As not to forget, this one’s completely a FUSION RECIPE- Time to RELISH this DELISH now…