Potato Manchurian Recipe | Masala Mornings | Masala TV | Shireen Anwar | Chinese Food

Method:
In a bowl add ½ cup flour corn flour, rice flour, chili powder, salt, pinch of color, add water to make a thick batter, add potato cubes to it, mix well, and deep fry, remove, refry once again all together on high flame. In a pan add oil, fry chopped garlic light golden, add onion chopped, red bell pepper, all the sauces and seasonings, add fried potatoes, toss well, remove, serve garnished with spring onion leaves and coriander leaves.

Method:
Heat oil fry tikka boti set aside . In a bowl take the maggie masala sachet with half cup flour, mix well, add in water to make into a thick batter, grease your hands with oil, take some dough, roll it on a chopping board, flatten it, cut into any shape you want your nuggets to be. Take each nugget, dip into the flour batter, coat in tiny noodle mixture, deep fry on medium heat until golden, remove from oil, serve with ketchup.

Method:

In a blender blend together coriander leaves, garlic, green chilies, tomatoes, chopped onion, grind to a fine paste. Heat oil, add fenugreek seeds, curry leaves, 1 small onion chopped, fry onion till light golden, add cubes of potatoes, fry aalu for 5 mins, add ½ cup water, cover and cook till potatoes nearly done, add prawns with the blended masala, cook nicely till oil comes on top, add dry spices, fry well, add half cup water for gravy, cover and cook till potatoes and prawns done. Lastly add tamarind pulp, chopped coriander, remove and serve with boiled rice.

Method:

Peel and boil potatoes, grate, boil milk, add in boiled grated potatoes, when milk boiling, add cardamom powder, cook till thick using a whisk, add in khoya, whisk well, add condensed milk, remove and cool. Lastly add cream, mix all, put in small bowls, serve garnished with almonds and pistachio, chandi ka warq, serve cold.