Chicken Manchurian

 

Ingredients

250 gm chicken mince

2 eggs, slightly beaten

3/4 cup refined flour

1/2 tsp garlic paste

1/2 tsp ginger paste

Oil for deep frying

2 Tbsp oil

1 tsp finely chopped garlic

1/2 cup finely chopped onions

1 large capsicum-chopped fine


For sauce, mix together:

3 Tbsp corn flour-blended

1/2 cup water

2 Tbsp vinegar

2 tsp salt

2 tsp soya sauce

1/2 cup tomato puree

2 Tbsp chopped celery or 1/4 tsp celery salt

2 cups water


Method

Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thick batter. Leave this for 5-10 minutes.

Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.

Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times.

Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

Add the fried balls, turn around a few times and serve.