Raw Papaya Manchurian

A spicy Indo chinese dish that I had to give a try when raw papayas were in plenty at home - got around 3 to 4 big papayas from my mom's place.

Ingredients:

For the Koftas:

Raw Papaya (medium sized) - 1/2
Onion - 1/2
Ginger Chilli Paste - 1 tsp
Powdered Salt - 1 tsp
Maida - 1/2 cup
Rice Flour - 1 tbsp
Oil - To deep fry

For the Manchurian Sauce:

Onion - 1 (finely chopped)
Corn Flour - 1½ tbsp
Soya Sauce - 1½ tbsp
Worcestershire Sauce - 1½ tsp
Tomato Sauce - 1 tbsp
Sugar - 2 tsp
Pepper Powder - 1/2 tsp
Tomatoes (medium sized) - 3 (make paste)
Coriander Leaves (finely chopped) - 1 tbsp
Oil - For frying

Grind Together:

Ginger - 1 inch piece
Garlic - 4 flakes
Red Chillies - 7
Onion - 1 

Method:

1.  Soak red chillies for 10 minutes in warm water and grind with roughly chopped onion, ginger, and garlic to a smooth paste.  Set aside.

2.   Wash, cut, peel, and grate the papaya using a large-eyed grater.

3.  Mix finely chopped onions, ginger chilli paste, salt, rice flour, and maida to the grated papaya.

4.  Make small lemon sized balls and deep fry in hot oil until golden brown.  Drain excess oil and keep aside.

5.  To make the manchurian sauce, heat oil in a kadai or a shallow frying pan.

6.  Add 2 tsp of sugar in the oil and allow to caramelize.

7.  When it turns golden, add the chopped onions and fry in high flame for few minutes.

8.  Add the ground red chilli paste and stir well.

9.  Pour the tomato paste and allow to cook for few minutes.

10.  Add salt, pepper powder, the sauces, and corn flour diluted in 1½ to 2 cups of water.

11.  Stir well till it becomes like a thick sauce.

12.  Add the deep fried papaya balls and cook for a minute.  Then, transfer to a serving bowl and garnish with finely chopped coriander leaves.

Serve hot with rotis or fried rice.

Notes:

Vegetable Marrow (Suraikai or Lauki) can be used in this recipe instead of raw papaya.

Aji-no-moto can be added both in the kofta balls and also the manchurian sauce.  I did not use.

Replace chopped spring onion tops to garnish instead of chopped coriander leaves.

(Recipe adapted from Mrs. Mallika Badrinath's Delicious Vegetarian Curries Marrow Manchurian.)

Adjust salt and spices according to your family's taste.  We like the hot and spicy way.

Other raw papaya recipes that you can give a try 

Homemade Tutti Fruiti

Raw Papaya Caramel Muffins

Happy Cooking!!

Gobi Manchurian

Source:

Mrs. Sumathi


Ingredients:

Cauliflower - 1 (large)

Corn Flour - 3 tbsp

Maida - 1/4 cup

Soya Sauce - 2 tbsp

Salt - To taste

Capsicum - 2

Big Onions - 2

Garlic - 6 flakes

Ginger - 1 inch piece

Chilly Sauce - 1 tbsp

Tomato Sauce - 2 tbsp

Oil - To fry


Method:

1.  Chop capsicum and onions lengthwise.

2.  Peel skin of ginger, wash thoroughly, and chop finely.  Also, finely chop garlic flakes.

3.  Separate flowerettes of the cauliflower.  Wash them in water.

4.  Boil water, add salt, and dip the flowerettes for a minute and strain.

5.  In a broad vessel, add cornflour, maida, soya sauce, and salt and mix to a bajji batter consistency using just enough water.

6.  Dip flowerettes in this batter and deep fry till golden brown and crisp.

7.  In a kadai, heat 2 tbsp oil.  Add chopped onions, garlic and ginger and fry till onions are translucent.

8.  Add chopped capsicum and give a quick stir.

9.  Add the chilly sauce and tomato sauce and mix well.

10.  Now add the fried cauliflowerettes and mix until all the flowerettes are coated with the masala.  Serve hot.


My Notes:

Finely chopped spring onions can be used to garnish the gobi manchurian.  Add them at the end and give a quick stir and serve the manchurian hot and sizzling.

Either green chilly sauce or red chilly sauce can be used.