Potato Manchurian Recipes

Steps:

• Combine cumin, paprika, oregano, 1 tablespoon salt, and 1/2 teaspoon pepper. With kitchen shears, cut chicken along its backbone along one side; open like a book. Place on a rimmed baking sheet, breast-side up; press down flat. Rub all over with 2 tablespoons oil and grated garlic. Sprinkle with spice mixture. Let stand 1 hour (or refrigerate, covered, overnight).
• Preheat oven to 425 degrees. In a saucepan, cover potatoes with 2 inches of water and bring to a boil; add a generous amount of salt. Boil until just tender, 11 to 13 minutes. Drain and immediately return to pan; toss with remaining 3 tablespoons oil and season with salt and pepper. (Potatoes will break apart slightly.)
• Scatter potatoes around chicken. Roast until chicken is golden and a thermometer inserted into thickest part of breast registers 160 degrees, 45 to 50 minutes. Transfer chicken to a plate. Flip potatoes and continue to roast until golden and crisp, 5 to 10 minutes more.
• Meanwhile, purée cilantro, jalapeño, chopped garlic, mayonnaise, lime juice, and 1 tablespoon water in a blender until smooth. (If sauce is too thick, add more water, 1 teaspoon at a time.) Season with salt.
• Carve chicken and arrange on platter with potatoes. Sprinkle with cilantro leaves and serve with cilantro sauce and lime wedges on the side.

Steps:

• To prepare the potato balls, first of all, you got to boil the potatoes.
• Next, mash the potatoes.
• Add the ginger, garlic, green chilli, chopped corriander leaves and salt.
• Mix well, using your hand.
• Out of this mixture, prepare 20-22 balls.
• Keep aside.
• Heat oil in a wok.
• Meanwhile, while the oil is being heated, put cornflour in a plate.
• Roll the balls in the cornflour.
• Dust the balls.
• Once the oil is hot, drop the potato balls gently into the hot oil.
• Fry till they turn golden brown.
• Keep aside.
• Now proceed with preparing the manchurian gravy.
• For this, heat a pan.
• Add soya sauce, ginger, garlic, hot chilli sauce, tomato ketchup, spring onions and chilli and garlic sauce to the pan.
• Stir for 2 minutes.
• Put half a cup of cold water in a bowl.
• Add cornflour to it and pour it into the pan.
• Stir for some time.
• Add a cup of water to the pan.
• If the gravy is very thick, you can add a little more water.
• Once the gravy is ready, pour it into the potato balls.
• Garnish with chopped spring onions.
• Serve with hot fried rice or noodles.
• Note: Depending on your taste, you may add more sweet or hot sauce in the manchurian.