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30 MINS delivery
Potato Manchurian
Serves 4
85 mins
64 Kcal
Potato manchurian—the crispy, saucy superstar that's all about bold flavors and snack-time perfection. Picture this: golden-fried potato bites tossed in a tangy, spicy, and umami-rich sauce that's the ultimate Indo-Chinese mashup. Whether you're hosting friends, jazzing up dinner, or just treating yourself to a flavor bomb, potato manchurian is the dish that always delivers. A standout potato manchurian recipe kicks off with potatoes—grated, diced, or mashed—mixed with cornstarch, a sprinkle of spices, and maybe a little love (chef's secret). Fry them up until they're golden and crispy on the outside, soft and fluffy on the inside. But don't eat them yet—the real magic is about to happen. Start by sizzling garlic, ginger, and green chilies in a hot wok, filling your kitchen with those irresistible aromas. Add soy sauce, ketchup, and a splash of vinegar for that iconic sweet-and-sour base. A cornstarch slurry thickens it up to glossy perfection, ready to coat every crispy potato bite in its flavorful embrace. Toss everything together, and you've got a dish that's a little crunchy, a little saucy, and a lot of amazing. Serve potato manchurian as an appetizer, a side, or even the main event paired with fried rice or noodles. Top it off with chopped spring onions for that pop of freshness, and watch it become the star of the table. Crispy, saucy, spicy, and everything nice—potato manchurian is proof that potatoes can do no wrong. Ready to wok and roll your way to flavor town?
Ingredients required for Potato Manchurian
- 3 potato
- 2 tsp tomato sauce
- 1 ginger
- 1 green chillies
- 1 garlic cloves
- 3-5 coriander leaves
- Salt
- 3-4 spring onion
- 1/2 cup soy sauce
- Cooking oil
Cooking steps for Potato Manchurian
- 1Potato manchurian—the perfect Indo-Chinese dish to jazz up your snack game or take your dinner spread to the next level. This potato manchurian recipe is crispy, saucy, and loaded with flavor bombs in every bite.
- 2Start by boiling 3 peeled potatoes until tender, then mash them into a smooth consistency.
- 3Add 1 grated piece of ginger, 1 grated clove of garlic, 1 chopped Green chillies, 3-5 chopped coriander leaves, and salt to taste, mixing everything thoroughly with your hands like a true pro.
- 4Shape the mixture into 20-22 bite-sized balls and set them aside while you prep the frying station.
- 5Heat Cooking oil in a wok until it's shimmering and ready to crisp things up.
- 6While the oil heats, spread 2 teaspoons of cornflour on a plate.
- 7Roll each potato ball in the cornflour to lightly coat them, dusting off any excess to avoid clumps.
- 8Carefully drop the coated potato balls into the hot oil and fry them until golden brown and crispy, then set them aside to drain on a paper towel.
- 9Now, for the Manchurian gravy: heat a pan over medium heat and toss in 1/2 cup of soy sauce, 1 grated piece of ginger, 1 grated clove of garlic, 2 teaspoons of hot chili sauce, 2 teaspoons of tomato sauce, 3-4 chopped spring onions, and 2 teaspoons of chili garlic sauce.
- 10Stir everything for about 2 minutes until fragrant and slightly thickened.
- 11In a separate bowl, mix 1 teaspoon of cornflour with 1/2 cup of cold water, whisking it smooth, then pour this mixture into the pan.
- 12Keep stirring and add 1 cup of water (or more if you like a thinner gravy), letting it simmer until the sauce is glossy and coats the back of a spoon.
- 13Once the gravy is ready, pour it generously over the crispy potato balls, ensuring they're fully drenched in that saucy goodness.
- 14Garnish with chopped spring onions for that final touch and serve it hot alongside fried rice or noodles for the ultimate comfort meal. Pro tip: Adjust the sweetness or heat in the gravy to suit your vibe because this dish is all about bold, customizable flavors!