Baby Potato Manchurian Recipe – Sharmis Passions

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.

This dish I usually make for weekend meals, guests at home or for special lunch. It comes together quickly with basic ingredients available in pantry. Everyone at home enjoy it because of crisp texture and spicy taste, goes well with many rice dishes and also tastes really good with roti or chapati.

About Baby Potato Manchurian

Baby Potato Manchurian is a popular Indo Chinese side dish made in many Indian homes. It is inspired from Chinese flavours and adapted to suit local taste. This dish is made for parties, family get togethers and weekend meals. Everyone likes it because it is simple to make and tastes delicious.

This recipe texture is crisp outside and soft inside and the baby potato give nice bite and absorbs the sauces well. Garlic, ginger and sauces give strong flavour while capsicum add little crunch. Once everything mixed together, potato gets coated nicely and tastes really good.

You can adjust this recipe as per taste. Some people like to add extra chilli sauce for more spice or you can also add spring onions generously for more flavour. It can also be served as starter, side dish or filling for wraps and rolls.

I make this when I have baby potato at home  and my family likes it with fried rice. It get over quickly and everyone ask for second serving. I have found that it always make the meal feel little special.

Baby Potato Manchurian Ingredients

• Baby Potatoes – Added baby potatoes as main ingredient and it give soft texture inside. Baby potatoes absorbs flavours well and comes out crisp after roasting.
• Cornflour – Added cornflour for coating and it gives crisp texture. Cornflour also help sauce stick well to potatoes.
• Maida – Used maida for binding batter and it gives structure. Maida helps coating stay intact while roasting.
• Pepper Powder – Added pepper powder for mild heat and flavour. Pepper powder balances sauces flavours well.
• Garlic Paste – I used garlic paste for manchurian taste and flavour, also makes the dish more tasty and aromatic.
• Red Chilli Powder – I have added for colour and spice. You can increase or reduce according to your spice level.
• Ginger Garlic – Used for aroma and flavour and it gives good taste to manchurian.  It enhances flavour and makes the dish taste really good.
• Onion – Used onion for slight crunch and mild sweetness. It balances the flavours well.
• Capsicum – Added capsicum for texture and freshness. Capsicum gives nice bite in every spoon.
• Soya Sauce – Used soya sauce for savoury taste and colour. Little soya sauce gives good flavour.
• Red Chilli Sauce – Added chilli sauce for spice and tanginess. It makes dish more flavourful.
• Tomato Sauce – Used tomato sauce for mild sweetness. Tomato sauce balances spicy flavours.
• Vinegar – Added vinegar for slight tangy taste. It gives restaurant style flavour.
• Spring Onions – Used spring onions for garnish and freshness. Spring onions makes the dish look colourful too.

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How to make Baby Potato Manchurian Step by Step

1.Pressure cook baby potatoes for 3 whistles. It should be soft but not mushy. Peel off the skin and set aside.

2.In a small bowl take cornflour add water to it make a runny paste and set aside.

3.In another mixing bowl add the ingredients listed under ‘for the batter’. Add water little by little to form a thick flowing paste.

4.See the consistency do not make it too thin. Cut the potatoes into half and add it to batter mix well so that they are all coated well.

5.Pan roast the baby potatoes until crisp. Drain in tissue paper, Set aside.

6.Heat oil in a pan add crushed ginger and garlic, then add spring onion white part. Add onion saute until it turns transparent then add capsicum. Give a toss.

7.Add soya sauce, chilli sauce, tomato sauce, salt, pepper and sugar.

8.Mix well then add cornflour slurry and mix well.

9.Let it boil for a minute then add vinegar. Cook for 2 minutes.

10.Then add baby potatoes. Toss well then garnish with spring onions green part and mix it. Serve immediately.

Serve hot with fried rice!

Expert Tips

• 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.

Serving and Storage

Serve this hot with fried rice, ghee rice, pulao, roti or chapathi, it is best serve immediately after making. Store leftovers in airtight container in fridge and it stay good for about 1 day.

FAQS

1.Can I use large potatoes?

Yes you can use if baby potato is not available. Cut them into small cubes and recipe comes out well.

2.Why my Baby Potato Manchurian is not crisp?

Potato may have been overcooked or not roasted enough. Roast for few more minute and serve immediately.

3.Can I make it ahead?

Yes you can prepare sauce and roasted potato earlier. Mix both before serving for best texture.

4.Can I skip maida in this recipe?

Yes you can replace maida with little extra cornflour. Texture may vary slightly but still taste good.

5.Can I make with other vegetables?

Yes you can use other vegetables like cauliflower, baby corn, paneer.

If you have any more questions about this Baby Potato Manchurian Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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