Baby Potato Manchurian Recipe
Baby Potato Manchurian is a spicy and saucy side dish or starter made with baby potato, sauces and vegetables. It has crisp outer layer and soft texture inside which makes it really enjoyable to eat. Potato gets coated with batter, roasted until crisp then tossed in flavourful sauce. The combination of garlic, sauces and pepper gives nice taste and result comes out very good.
Servings2 people
Ingredients
For the batter :
- 14 baby potatoes
- 3 tablespoon cornflour
- 2 tablespoon maida
- 1 teaspoon pepper powder
- 1 teaspoon garlic paste
- 1 teaspoon red chilli powder
- salt to taste
- oil to toast
For the manchurian:
- 1 tablespoon oil
- 1 tablespoon garlic + ginger crushed
- ¼ cup big onion roughly chopped
- ½ cup capsicum cubed
- ¼ teaspoon soya sauce
- ½ teaspoon red chilli sauce
- 1 tablespoon tomato sauce
- ¼ teaspoon pepper powder
- ½ teaspoon vinegar
- 1 tablespoon spring onions white part
- 1 tablespoon spring onions green part
- salt to taste
- 1 heaped teaspoon cornflour
- 2 tablespoon water
Instructions
- Pressure cook baby potatoes for 3 whistles. Peel off the skin and set aside.
- In a small bowl take corn flour add water to it make a runny paste and set aside.
- In another mixing bowl add the ingredients listed under 'for the batter'. Add water little by little to form a thick flowing paste.
- Cut the potatoes in half and add it to batter mix well so that they are all coated well.
- Pan roast the baby potatoes until crisp. Drain in tissue paper. Set aside.
- Heat oil in a pan add crushed ginger and garlic, then add spring onion white part.
- Add onion & sauté until it turns transparent then add capsicum. Give a toss.
- Add soya sauce, chilli sauce, tomato sauce, salt, pepper and sugar.
- Mix well then add corn flour slurry and keep mixing.
- Let it boil for a minute then add vinegar. Cook for 2 minutes.
- Then add baby potatoes. Toss well then garnish with spring onions green part and mix it. Serve Baby Potato Manchurian immediately!
Notes
- Roasting – I usually roast potatoes in medium flame. This helps potato become crisp without burning.
- Cooking – I make sure not to overcook potato. Soft potato may break while mixing.
- Slurry – I just mix cornflour slurry well before adding. This help avoid lumps in sauce.
- Sauces – I adjust the sauces as per my taste, you can add extra chilli sauce for spicy version.
- Serving – I serve it immediately after cookin so the potato stays crisp and taste better this way.
- Vegetables – You can add carrot or cabbage if you like. It gives extra texture and flavour.
Nutrition Facts
Baby Potato Manchurian Recipe
Amount Per Serving (100 g)
Calories 470
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 140mg6%
Potassium 1865mg53%
Carbohydrates 92g31%
Fiber 11g46%
Sugar 6g7%
Protein 10g20%
Vitamin A 2092IU42%
Vitamin C 130mg158%
Calcium 72mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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