Ramzan Special CHICKEN MANCHURIAN PATTIES BOHOT LOGON KO NAHI PATA HAI IS RECIPE KE BAREME

chicken

🥗Healthier: tofu

💰Cheaper: paneer

Tofu provides a plant-based option, while paneer is more affordable in some regions.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is often less expensive.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with less sugar, while hot sauce is usually cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is often less expensive.

Take one cup cabbage in a bowl.

Add one cup boiled and shredded chicken, 1/3 cup carrot slices, some coriander, one teaspoon chopped garlic, half a teaspoon chopped ginger, and one teaspoon chopped green chili.

Add 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cornflour.

Add cornflour gradually and mix, adding 2 tablespoons so far.

Add one egg white and a little more cornflour, totaling 3 tablespoons of cornflour.

Flatten some mixture with your hands to form rostis.

Place the rostis in a pan with around 2 tablespoons of oil.

Cook on medium flame for 2-3 minutes on one side until golden brown.

Flip the rostis and cook the other side until crispy, another 2-3 minutes.

Remove the rostis once crispy and set aside.

In a bowl, take 2 teaspoons soy sauce, 2 teaspoons Schezwan sauce, 1 teaspoon tomato ketchup, 1 teaspoon cornflour, and about 1/4 cup water. Mix and keep ready.

In a pan, heat 1 tablespoon oil and add 1 teaspoon chopped garlic, 1/2 teaspoon chopped ginger, and finely chopped green chili (optional).

Cook for half a minute, then add green onions and some coriander stems.

Add all the prepared sauces and cook on low flame, mixing well.

Add a little black pepper and a pinch of salt, adjusting salt carefully as soy sauce is already added.

Adjust consistency as needed.

Add the rostis to the gravy and toss them well to absorb the flavors.

Cook for 2-3 minutes until the mixture is slightly dry and turn off the flame.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens