Name: Kiwi Manchurian Gravy in Wheat Bowls recipe by Rajeshwari Shyam Bhat at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Ingredients for wheat bowl: -; 3/4 cup whole wheat flour; 1/2 cup rice flour; 1/4 cup Spinach puree; 1/4 tsp salt; 1 tsp ajwain; 1/4 cup water; 4 tsp oil; 1 stainless steel round bowl/plate; Oil for deep frying; Ingredients for Manchurian; 2 Kiwi fruits; 1/4 cup rice flour; 1/2 cup wheat flour; 1/8 tsp Salt; 1/4 cup Spinach puree; 1/4 tsp Pepper powder; 1 tsp ginger garlic paste; Water as required; Oil for deep frying; Ingredients for gravy; 5 Indian borage leaves fried; 1/2 cup finely chopped spinach; 1/4 tsp Pepper powder; 4 cloves garlic; 1/4 tsp Jeera; 1/4 tsp tamarind pulp; 2 beetle leaves; 1 small green chili; 1/4 inch ginger

ABOUT Kiwi Manchurian Gravy in Wheat Bowls RECIPE

#Go green.... All of you well know about gobi manchuri, paneer manchuri and baby corn manchuri. But here it's mine innovative recipe is Kiwi fruit Manchuri. It's rich with nutrients like vitamin c, k,e and potassium. It has lot of antioxidants. It's green flesh is sweet and tangy. It's manchuri is served in WHEAT PLATE.

Ingredients Serving: 4

Ingredients for wheat bowl: -
3/4 cup whole wheat flour
1/2 cup rice flour
1/4 cup Spinach puree
1/4 tsp salt
1 tsp ajwain
1/4 cup water
4 tsp oil
1 stainless steel round bowl/plate
Oil for deep frying
Ingredients for Manchurian
2 Kiwi fruits
1/4 cup rice flour
1/2 cup wheat flour
1/8 tsp Salt
1/4 cup Spinach puree
1/4 tsp Pepper powder
1 tsp ginger garlic paste
Water as required
Oil for deep frying
Ingredients for gravy
5 Indian borage leaves fried
1/2 cup finely chopped spinach
1/4 tsp Pepper powder
4 cloves garlic
1/4 tsp Jeera
1/4 tsp tamarind pulp
2 beetle leaves
1 small green chili
1/4 inch ginger
1/2 inch cinnamon
3 cloves clove
1/4 cup chopped coriander leaves
2 tsp corn flour
1 cup water
1/8 tsp salt
For garnishing.
2 onion finely chopped
10 cloves garlic finely chopped
1 big capsicum finely chopped
3 tsp Oil
4 tsp coriander leaves finely chopped

Instructions

Sieve rice flour and wheat flour. Add flours in mixing bowl with ajwain, salt, spinach, adequate water and oil. Mix well and knead smooth dough
Cover and rest dogh for 10 minutes. Divide the dough equally into 4 parts and shape into balls.
Roll each of the balls separately like thick chapati. Grease a plate/bowl and place it in the center of chapati and wrap the dough around it. Drop it in hot oil carefully, the oil may splash. Oil will start filling up in plate/bowl
Using a tong carefully separate dough and steel plate/bowl and after draining all the oil pull the plate/bowl out. Place the plate/bowl on a paper towel. Deep fry the plate/bowls until golden brown over medium heat. It will remain crisp for 3-4 hours
Strain 1 cup of spinach puree and keep 1/4 cup essence aside
Add rice and wheat flour in a bowl, add 1/4 cup spinach essence to it.
Add salt, pepper powder, ginger garlic paste and required amount of water to form smooth batter.
Peel and chop Kiwi fruits into small pieces
Dip fruit peices in batter.
Drop in hot oil and deep fry until golden brown over medium heat. Drain off excess oil over kitchen towel. Keep it aside.
Heat a pan , add Indian borage leaves and spinach. Saute for 2 minutes. Allow to cool.
Grind all remaining ingredients except corn flour and water under gravy section to form smooth paste. Add little water if required
Mix 2 tsp corn flour water with 1 cup of water to form slurry. Add slurry to spinach paste and mix well. Add spinach mixture, ground paste in pan. Bring to boil by mixing continuously. When gravy slightly thickens, switch off the flame. Gravy is ready.
Now add fried kiwi. Mix gently until Kiwi is well coated with gravy
Heat oil in a large kadai . Add and saute garlic over medium flame until aromatic. Saute chopped onion for a minute. Add capsicum and continue to saute till they slightly change color.
Optionally add soya sauce and mix well
Finally add chopped coriander leaves and mix well
Garnish Kiwi Manchurian with Onion capsicum mixture. Add gravy to Wheat plate/bowls. Serve hot.

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