khatte chinese balls


For balls
4 to 5 bread slices
1 medium size kerry grated
1 chopped capsicum
1 small chopped onion
Chilly sauce/red chilli powder
Ajinomoto a pinch
oil to fry.
For gravy
Ginger-garlic paste
chopped onion/spring onion
capsicum chopped
chopped mushroom(optional)
soya sauce
chilly sauce
Tomatoe ketchup
1 1/2 teaspoon cornflour
1 cup water


In a wok heat oil and saute chopped onion,chopped capsicum, and grated kerry.
Soak the bread in water and squeeze the water completely and it in a bowl.
Add the saute vegetables and kerry.
Add salt, ajinomoto,and red chilli powder to above mixture and mix well.
Now make the balls of the mixture and deep fry it till the balls are cooked and golden brown in colour.
Take out the balls and keep them on the paper to drain the excess oil.
For gravy
Put oil in the wok and saute ginger-garlic paste.
Add chopped onions, chopped capsicum, and chopped mushrooms.
Cook it for few minutes.
Now add soya sauce, chilly sauce, salt and tomatoe ketchup.
Now add 3/4 cup of water.
In a small cup add remaining water and cornflour, mix well.
Add this to the gravy and it for 2 mins or till the gravy thickens and boil.
Now add the balls and simmer the gas for 3 mins.
Take it out in a dish and garnish it with spring onions

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