Chicken Manchurian (My Version)

Manchurian is one of my all time favorites.Every time I go to a restaurant i never forget to order manchurian.I would like manchurian to be filled with an overdose of gingergarlic,soy and shallots flavour.But I got to see in many restaurants,the style of making manchurian is highly different.The actual way of cooking manchurian dish is different and complicated.Here is my version of chicken manchurian.Little bit of changes from the original recipe.

Ingredients:

For Manchurian balls:

water required.

Oil required.

Method:

1.Wash and Pressure cook chicken with salt and little water.Remove the excess water(u can use tis water as a stock in soup).Now shred(crumble) the chicken.

Note:Make sure that u need to dry the chicken coz there should be no water in it.orelse it will spoil the whole dish.

2.In a Bowl,add cabbage,onion,green chillies,shredded chicken,ginger garlic paste,spring onion and salt.Mix it nicely until you are able to make small balls out of the mixture.

3.Make a batter out of maida.Dip the balls in the maida batter and deep fry in the oil.

4.In a seperate pan,heat 2teaspoon of oil.Add ginger garlic and fry till u get the aroma.Add Diced Onions,capsicum,green chilli and saute for 2minutes.

5.Add red chilli paste and fry till raw smell goes away.Now add all the sauces one by one and check salt.Add 2cups of water and allow it to boil.

6.Simmer the stove and add fried balls and saute for 3minutes.Add ajinamoto and fry.

7.Garnish with spring onion and serve with fried rice,noodles or chappati.