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Baby Potato Manchurian
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Chef :
ZMABaby Potato Manchurian
#Nov
#W2
#cookpadindia
A popular Indo-Chinese starter dish that's made in every restaurant across the Country. And this one is a very good fusion recipe for all those Vegetarians. This easy dish can be made at home very quickly without much hassle. There are many variations of this dish and Baby Potato Manchurian being the most relished Veg version. Juicy, tender, and succulent Baby Potatoes coated in flour batter and deep-fried, then mixed in a sauce prepared with Onions and sometimes Capsicum chunks along with some Soy Sauce and others to make a lovely semi thick gravy. It goes well with any Indian Bread and even Fried Rice with a bang.
Happy Cooking Everyone!
Enjoy Cooking with Zeen!
Ingredient
Food ration :
5-6 servingsCooking time :
35-40 minutes
500 gm
Baby Potatoes
1 tsp
Salt
1 tsp
Red Chilli powder
1/4 tsp
Turmeric powder
2 tsp
Cornflour
as needed
Oil for frying
2 tbsp
Oil
2 tsp
Chilli garlic sauce
1 tsp
Vinegar
2 tsp
Soy Sauce
4 tbsp
chopped Coriander Leaves
as needed
Water
Cooking instructions
* Step 1
Add all the ingredients to a bowl that are listed under marination. Mix well and set aside until the oil gets heated up. Deep fry few at a time until crisp and done. Drain on a paper towel and set aside.
* Step 2
Now for the gravy, heat Oil and fry chopped Garlic at first for a minute and then saute chopped Onions until translucent and done. Add Chilli garlic sauce now and saute well for about 5-6 minutes. Then add Tomato paste and the fried Baby Potatoes.
* Step 3
Stir in the Cornflour slurry and check for Salt. Adjust it accordingly. Add water as required for the gravy. Mix well and cook until 8-10 more minutes on a low heat. Garnish with chopped Coriander Leaves and chopped Spring Onions. Serve hot alongside any Indian Bread or Fried Rice.
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