Oven time 50-55 min
Have a go at this delicious Indo-Chinese fusion dish - perfect for using up any of your leftover chappatis!
- 3-4 leftover Chappati/ roti
- 1 cup chopped coriander
- 1/2 cup mashed potato
- 1 tbsp ginger garlic chilli paste
- Salt (to taste)
- 1 tsp Black pepper powder
- 1 tsp Soya sauce
- Oil for frying
- 1 tbsp onion chopped
- 1 tbsp ginger-garlic chopped
- 1 tsp red chili sesame oil
- 1 tsp dark soya sauce
- 1 tsp chopped spring onion
- 1 tsp Chinese 5 spice
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01 To make the balls, use leftover chapattis and shred up into small pieces or grind in a grinder and keep aside.
02 Once the potatoes are cool, mash them up to make 6-8 small balls.
03 Take each potato ball and press gently into the middle and add the chapatti and re roll into a firm ball.
04 Fry the balls for 4-5 mins on a medium flame until golden brown and set aside.
05 Into a bowl, add all the sauce ingredients and gently mix and then pour into a pan to heat.
06 Once the sauce bubbles, add the Manchurian balls and allow to cook for a further 6-7 mins and serve.