SPICHI Manchurian Paste
Cooking Time 5 minutes
100g serves 3-4 people
100g makes 400ml* of Sauce
Take a pan, add oil & sauté garlic on low flame until its golden brown
Add 3 tbsp (1tbsp – 15g) Spichi Hot Garlic Paste & add ¾ th cup water (150ml)
Add freshly cut onion, bell peppers & spring onions along with protein/ manchurian balls & season as per taste. Once gravy starts simmering, thicken with corn flour slurry & Serve HOT!
Cooking the Manchurian Balls:
Mix 2 cups grated vegetables (cabbage & carrot) with ½ cup maida (refined flour) & water to make a pakora style batter. Make balls & deep fry like pakoras.
Pro Tip: Add 1 tsp Soya Sauce after adding water before simmer to add color and umami to the dish. Garnish with coriander leaves and spring onions.
Store Spichi Manchuriann Paste at ambient temperature away from sunlight if unopened.
Once opened, refrigerate and consume within 30 days of opening.