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potato manchurian

Baby Potato Manchurian

Revathi Palani
Baby Potato Manchurian is a delicious appetizer from the Indo - Chinese cuisine. Potatoes tossed in a tangy and spicy Asian sauce and sautéed until dry.
2 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Side Dish
Cuisine Asian, Indian
Servings 2

Ingredients
  

  • 8 Baby Potato
  • 1 ½ Tbsp Corn flour
  • 5 Tbsp Water
  • 1 Tbsp Sesame Oil
  • 1 tsp Ginger (finely chopped)
  • 2 cloves Garlic (finely chopped)
  • ¼ medium Onion (finely chopped)
  • 2 Green Onion (chopped, with white and green part separated)
  • ½ Tbsp Soya sauce
  • 1 Tbsp Tomato Ketchup
  • 1 ½ Tbsp Sriracha Asian Hot sauce
  • ¼ tsp Red chilli flakes - ¼ tsp (adjust per taste)
  • ½ tsp Lemon extract - ½ tsp
  • ½ tsp Salt - ½ tsp (adjust per taste)

Instructions
 

  • First, cook the baby potatoes until done. Peel the skin of the potatoes. Use a fork to poke a couple of holes in the potatoes. Keep aside. Also, add the corn flour, water to a small bowl, mix well and keep aside.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bpm-1.jpg" alt="manchurian" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bpm-2.jpg" alt="manchurian" width="48%" />
  • Heat oil in a pan on high flame. Add the ginger, garlic, onion and white part of the spring onion and saute until the onion turns translucent.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bpm-3.jpg" alt="manchurian" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bpm-4.jpg" alt="manchurian" width="48%" />
  • Now, add the potatoes and saute for a minute.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bpm-5.jpg" alt="manchurian" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bpm-6.jpg" alt="manchurian" width="48%" />
  • Add all the remaining ingredients to the pan, along with the corn flour mixture. Mix well until combined. Continue to toss the potatoes until the sauce thickens and coats the potatoes nicely. Turn off the flame and garnish with the green part of the spring onions.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bpm-7.jpg" alt="manchurian" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bpm-8.jpg" alt="manchurian" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bpm-9.jpg" alt="manchurian" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bpm-10.jpg" alt="manchurian" width="48%" />
  • Enjoy hot as an appetizer / side.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/baby-potato-manchurian-1.jpg" alt="baby potato manchurian" width="100%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/baby-potato-manchurian-2.jpg" alt="baby potato manchurian" width="100%" />

Notes | FAQ

- Poking holes in the potato is to make sure that the masala is absorbed by the potatoes. In case the potato is large, then you can cut it into smaller pieces.
- Adjust quantity of ingredients based on size of potatoes and taste preference.
- Potatoes should be fully cooked so that they will absorb the flavors nicely. I microwaved the potatoes covered for about 8 mins. You can cook them in a pressure cooker or in a pot of boiling water.