Baby Potato Manchurian Dry | How to make Baby Potato Manchurian Dry

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By Viney Yadav
Created on 6th Mar 2016
  • Baby Potato Manchurian Dry, How to make Baby Potato Manchurian Dry
Baby Potato Manchurian Dryby Viney Yadav
  • Baby Potato Manchurian Dry | How to make Baby Potato Manchurian Dry (43 likes)

  • 0 reviews
    Rate It!
  • By Viney Yadav
    Created on 6th Mar 2016

About Baby Potato Manchurian Dry

Baby potatoes tossed in Manchurian gravy to make a unique starter.

Baby Potato Manchurian Dry, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Baby Potato Manchurian Dry is just mouth-watering. This amazing recipe is provided by Viney Yadav. Be it kids or adults, no one can resist this delicious dish. How to make Baby Potato Manchurian Dry is a question which arises in people's mind quite often. So, this simple step by step Baby Potato Manchurian Dry recipe by Viney Yadav. Baby Potato Manchurian Dry can even be tried by beginners. A few secret ingredients in Baby Potato Manchurian Dry just makes it the way it is served in restaurants. Baby Potato Manchurian Dry can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Baby Potato Manchurian Dry.

  • Prep Time20mins
  • Cook Time15mins
  • Serves4People
Baby Potato Manchurian Dry

Ingredients to make Baby Potato Manchurian Dry

  • 250 gms baby potatoes (parboiled)
  • 2 tbsp soya sauce
  • 1 tbsp cornflour
  • 2 tbsp all purpose flour/ maida
  • 1 tsp red chilly sauce
  • 1 tbsp tomato ketchup
  • 1/2 tsp green chillies (finely chopped)
  • 1/2 cup spring onions (thinly sliced)
  • 1 tbsp garlic (finely chopped)
  • 1 tsp ginger-garlic paste
  • 1/4 tsp sugar
  • 1/2 tsp vinegar
  • 2 tbs oil + for deep frying potatoes
  • Salt to taste

How to make Baby Potato Manchurian Dry

  1. Remove the skin of the baby potatoes and prick them with a toothpick.
  2. Take the potatoes in a bowl and add 1 tbsp soya sauce, corn flour, maida and salt. Keep it aside for 15 mins.
  3. Deep fry in hot oil till they are crisp and keep aside.
  4. In a wok, heat oil and add the garlic. Saute for a minute, then add the ginger-garlic paste, green chillies and saute. Add the spring onions and cook till its a little soft.
  5. Add soya sauce, chilly sauce, tomato ketchup, vinegar, sugar and salt if required. Add 1/2 cup of water and let it simmer for a few seconds.
  6. Add the marination used for the potatoes and let the sauce thicken.
  7. Turn off the flame. Add the potatoes and toss till they are completely coated with the sauce.
  8. Garnish with chopped spring onion greens and serve it immediately.
My Tip: To make a gravy double the quantity of all the other ingredients other than potatoes and add more water.

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