Aloo Manchurian Recipe / Potato Manchurian

Aloo Manchurian Recipe / Potato Manchurian 

       An easy and interesting indo chinese manchurian recipe made with deep fried potatoes. it is an extension to the popular gobi manhcurian and is prepared very similar to it in the same manchurian se. it can be served as both starters or even as appetizers for any party meal or also as a side dish to other indo chinese rice recipes.

     Indo chinese recipes have been an integral part of indian cuisine since its inception. there are myriad recipes made and served as street food and is known for its sweet, sour and spicy taste and flavour. one such new innovation or fusion recipe is the aloo manchurian recipe known for its crunchiness and flavour.

   I have posted quite a few aloo or potato based indo chinese recipes, but trust me aloo manchurian is  my new favourite. perhaps it must be the combination of crispiness from the potatoes and the sweet, sour and spicy taste from the manchurian sauce. honestly, even the gobi manchurian has the same combination. but oil fried potato brings in the new dimension of it’s crisp and taste level. i personally like this dish when served with flavoured stir-fried rice. without any doubt, it can lift any monotonous rice recipe to a new level. moreover, you can prepare the chilli recipe with the same potatoes. it should yield the same result but just different spicy sauce.

TIPS,SUGGESTION AND VARIATION:

 Firstly, you can shape the potatoes to any desired shape for this recipe. but my personal recommendations is to dice it as it would hold the shape and also would sustain the heat.

  

 Secondly, you can prepare the fried aloo’s well ahead in advance and start making and mixing it with manchurian sauce whenever it is required. typically if you rest potatoes with sauce, it may turn soggy and may not hold the shape. 

 Lastly, you can make the same recipe with leftover french fries. you may have to be cautious about the salt addition as fries may already have some.

INGREDIENTS:

FOR BOILING:

• 4 cup water
• 1 tsp salt
• 2 potato / aloo, peel & cubed
• FOR FRYING ALOO:
• ½ cup maida / plain flour
• ¼ cup corn flour
• ½ tsp ginger garlic paste
• 1 tsp kashmiri red chilli powder
• ½ tsp salt
• 2 tsp oil
• ½ cup water
• oil, for frying

FOR MANCHURIAN:

• 4 tsp oil
• 2 clove garlic, finely chopped
• 1 chilli, slit
• 2 tbsp spring onion, chopped
• ½ capsicum, sliced
• ½ onion, petals
• 2 tbsp tomato sauce
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tbsp chilli sauce
• ¼ tsp pepper powder
• ¼ tsp salt

FOR CORN FLOUR SLURRY:

• 1 tsp corn flour
• ¼ cup water

INSTRUCTIONS:

1.Firstly, in a large vessel boil 4 cup water with 1 tsp salt.

2.Add 2 cubed potato and boil for 8 minutes or until the potatoes are half cooked.

3.Drain off the aloo and keep aside.

4.In the kadai heat 4 tsp oil and saute 2 clove garlic, 1 chilli and 2 tbsp spring onion.

5.Also saute ½ capsicum and ½ onion till they shrink slightly.

6.Further add 2 tbsp tomato sauce, 1 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp chilli sauce, ¼ tsp pepper powder and ¼ tsp salt.

7.Stir fry on high flame until the sauces are well combined.

8.Now prepare corn flour slurry by mixing 1 tsp corn flour with ¼ cup water.

9.Pour in corn flour slurry and mix until the sauce thickens and turns glossy.

10.Add in fried aloo and mix gently.

11.Finally, serve aloo manchurian serve garnished with spring onion.

NOTES:

• Firstly, half boil the potatoes as we will be deep frying later.
• Also, if you are diet conscious, then roast on tawa.
• Additionally, add schezwan chutney along with other sauce to make spicy manchurian.
• Finally, aloo manchurian recipe tastes great when served hot and crispy.

                                                                                                                                           EnjoyFood!