How to make Potato Manchurian Balls -

Deep fried potato cubes coated with Manchurian sauce and served. Vegetable Manchurian is a popular Indo- Chinese recipe which serves as a great side dish for fried rice too.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Potatoes (आलू), Refined flour (maida) (मैदा)

Cuisine : Indo-Chinese

Course : Main Course Vegetarian

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For more recipes related to Potato Manchurian Balls checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Tender Coconut And Cashewnut Sukke Baked Mushrooms With Nutty Oat Stuffing Jain Punjabi Chole Pumpkin Curry

Potato Manchurian Balls

Potato Manchurian Balls Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Potato Manchurian Balls Recipe

  • Potatoes parboiled, cut into cubes 3-4 medium

  • Refined flour (maida) 4 tablespoons

  • Cornflour/ corn starch 4 tablespoons

  • Ginger-garlic paste 2 tablespoons

  • Dark soy sauce 2 tablespoons

  • Salt to taste

  • Red chilli sauce 2 teaspoons

  • Oil 2 tbsps + for deep frying

  • Spring onions with greens 3

  • Ginger chopped 2 teaspoons

  • Garlic chopped 2 teaspoons

  • Green chillies 2

  • Tomato ketchup 2 tablespoons

  • Vinegar 2 teaspoons

Method

Step 1

Put potatoes in a bowl. Add refined flour, 2 tbsps cornflour, ginger-garlic paste, 1 tbsp dark soy sauce, salt and red chilli sauce. Add a little water and mix well so that all the potato cubes are well coated.

Step 2

Heat sufficient oil in a kadai and deep fry the potato cubes till crisp.

Step 3

Heat 2 tbsps oil in a non-stick wok. Halve spring onion bulbs, chop them and add to the wok and sauté on high heat. Add ginger and garlic and sauté.

Step 4

Chop green chillies finely.

Step 5

Add 1 tbsp dark soy sauce and tomato ketchup to the wok and mix. Add 1 cup water and chopped green chillies and mix.

Step 6

Mix 1 tablspoon cornflour in 3-4 tablspoons of water and add it to the wok, mix and cook till sauce thickens. Add vinegar and mix. Transfer half the sauce into a bowl.

Step 7

Drain potatoes and add to the sauce remaining in the wok and mix well.

Step 8

Chop spring onion greens.

Step 9

Transfer the potato mixture into a serving dish, garnish with spring onion greens and serve hot with the bowl of sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.