Stuffed Bread Dry Manchurian

For the Stuffing, cook the potatoes until they are 90% cooked i.e they must be well cooked but not easily mashed so that the crunchiness remains. Then chop them into small cubes, also very finely chop the onions and some coriander as well.

In a kadai, add some oil and fry the onions until they are well cooked, then add the chopped potatoes along with salt, chilli powder, turmeric and 1.5 tsp tomato sauce. Mix it well in a low flame, add the coriander and turn off the flame after cooking it for a minute. (Cooking it too much may further cook the potatoes and the crunchiness maybe lost.) The stuffing is ready.

To make the Manchurian, use fresh sweet bread and cut its edges. Roll each bread slice flat using a rolling pin (like how we roll chapathis). Cut each slices into half i.e we would get 2 long rectangular strips out of each bread slice.

Place little stuffing on one half of the bread strip. Use water and wet all the sides of the strip using your finger, then close the stuffing with the other half of the bread strip. Press all the sides firmly. (The water will act like a glue and seal the stuffing inside the bread strip. Make sure all sides are sealed well. Do not stuff too much as they may easily come out while frying.)

Heat oil in kadai until it is medium hot and fry them in oil until they are crisp and golden brown. (Note to fry in medium to low flame only as the bread does not take too long to cook and may easily get burnt if the heat is high.)

For the gravy, cut half capsicum and half onion length wise or into cubes, as you desire. Finely chop the spring onions as well.

In a kadai, heat some oil, add the onions, capsicum and saute for a few minutes. Mix the cornflour in 1/2 cup of water forming no lumps and pour into the kadai. Add the soya sauce with the remaining tomato sauce and vinegar, cook for a minute until it forms a semi-thick gravy. Add spring onions and turn off the flame. The gravy is ready.

Add the prepared bread stuffed manchurian into the hot gravy and toss it slowly for half a minute. Once the gravy is well coated on the Manchurian, place it on a serving plate and garnish with some more spring onions.

Serve it hot.