Khatte chinese balls recipe - How to make Khatte chinese balls
Cooking Time: Total Time:
For balls
4 to 5 bread slices
1 medium size kerry grated
1 chopped capsicum
1 small chopped onion
Chilly sauce/red chilli powder
salt to taste
Ajinomoto a pinch
oil for deep frying
For gravy
Ginger-garlic paste
chopped onion/spring onion
capsicum chopped
chopped mushroom(optional)
soy sauce
chilly sauce
salt to taste
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.
- Serve hot with rice