Boil 5 medium sized skin peeled potatoes until they turn soft and mushy .
Mash the boiled potatoes completely .
Add 1/2 cup finely chopped onions to the mashed potato .
Add 2 fistful finely chopped spring onions .
Add 1/4 cup finely chopped green capsicum.
Add 1/2 teaspoon salt .
Add 3/4 teaspoon black pepper powder .
Add 1.5 tablespoons grated garlic .
Add 1 teaspoon garam masala powder .
Add 3 tablespoons roasted gram powder .
Add 2 tablespoons chopped cilantros .
Add 2 tablespoons corn flour .
Mix all into a sticky smooth dough .
Make small balls ought of the dough using your oiled palm.
Place all the prepared balls on a plate as shown .
Heat cooking oil for deep frying in a deep wok . Drop the potato balls one by one in the hot oil.
Do not overcrowd . Push the balls in the hot oil as shown to ensure crunchiness .
Fry the balls in medium heat until golden brown. Drain excess oil and transfer to a bowl .
Heat 5 tablespoons oil in another wide pan . Add 1 tablespoon ginger garlic paste .
Sauté the ginger garlic paste in hot oil for a second .
Add 3 medium sized onions diced into squares .
Sauté until translucent and crunchy .
Add 1.5 teaspoon salt.
Add 1 tablespoon green chilli sauce .
Add 4 tablespoons tomato ketchup .
Add 1 big sized capsicum diced .
Sauté the veggies until crunchy . Add 1 tablespoon red chilli flakes .
Add 1/4 tablespoon sugar.
Add 3 tablespoons dark soya sauce.
Add 1/2 tablespoons vinegar .
Add 2 cups water .
Add 1 .5 cup corn slury .
Cook in low heat for5 minutes until all ingredients cooked and gravy looks thick. Mix in between
To avoid lumps . Add a handful of chopped spring onions .
Add 1 tablespoon black pepper powder .
Drop the fried potato manchurian balls in the hot gravy .
Toss gently , coat balls in the gravy . Let it sit under low heat for 3-5 minutes .
Finally garnish with a handful of chopped spring onions .
Potato Manchurian Gravy is ready .
Serve hot with any pulao / flatbreads of your choice .