Chapatti Manchurian

Serves 4
Hands-on time 40 min
Oven time 50-55 min

Have a go at this delicious Indo-Chinese fusion dish - perfect for using up any of your leftover chappatis!

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  • 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.

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