Kamal Kakdi Manchurian

Swetha Jain

Aug 26, 20202 min read

Kamal Kakdi manchurian

Ingredients:

Kamal kakdi - 2 -

Corn flour 2 -4 tsp

Method:

1. Peel and cut the edges & wash under the stem under running water & chopped in diagonal shape

2. Par boil the kakdi and coat them with corn flour and fry in oil and keep aside

2. Per heat the air fryer and place the paneer and heat till the paneer is golden in colour

For manchurian sauce

1½ tablespoons oil

¾ tablespoon garlic finely chopped

½ tablespoon ginger finely chopped

¼ cup spring onions finely chopped

¼ cup bell peppers (capsicum) finely chopped

1 tablespoons soya sauce or tamari

2 tablespoons red chili sauce (or any hot sauce, adjust to taste)

1 tablespoon ketchup (optional)

1 teaspoon vinegar or as needed (or apple cider vinegar)

¾ tablespoon cornstarch (white corn flour or arrowroot powder (1 tsp for dry)

¼ cup water to dissolve cornstarch(2 tbsps for dry)

1 cup water or veg stock for gravy (½ cup for dry)

salt as needed

1 to 1 ½ teaspoon sugar

¼ to ½ teaspoon pepper coarsely crushed

Making manchurian sauce

Heat oil in a pan, then add ginger garlic and saute for a min.

Add spring onions and capsicum. Saute for 1 to 2 mins on a high flame without burning.

While these fry dissolve cornstarch in water.

Lower the heat, then add soya sauce, red chilli sauce, tomato ketchup and red chilli paste.

Stir the cornstarch mixture with a spoon and pour it to the pan.

Next stir gently and pour water. Stir and taste the mixture.

Add vinegar, salt, pepper and sugar all to suit your taste.

The sauce should taste slightly sour, hot and sweet.

Keep stirring and cook on a medium flame until the sauce thickens.

Add the fried Kamal kakdi and mix.

Garnish with chopped coriander and spring onion. Serve hot.

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