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Baby Potato Manchurian

Sanchita Agrawal Mittal
10 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Baby Potato Manchurian RECIPE

Baby Potato Manchurian is a delicious appetizer from the Indo - Chinese cuisine. Potatoes are tossed in a tangy and spicy Asian sauce and different flavours are added and sautéed until all flavours get infused to make a delectable and sophisticated palate.

Recipe Tags

  • Veg
  • Medium
  • Christmas
  • Chinese
  • Frying
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Baby potatoes- 500g (boiled and peeled)
  2. Garlic- 7-8 cloves or 1 1/2 tablespoons chopped
  3. capsicum medium - 1 chopped
  4. Onion- 1 medium sized thinly sliced
  5. Spring onion green part chopped - 1 tablespoon
  6. Hot and sweet tomato ketchup - 2 tablespoons
  7. White vinegar- 1 teaspoon
  8. Soya sauce - 1/2 teaspoon
  9. corn flour- 2 tablespoons
  10. salt - 1/2 teaspoon or to taste
  11. Vegetable oil- 2 tablespoons


  1. Prick the potatoes on all sides with a fork and mix them with one tablespoon of corn flour and keep aside.
  2. Mix 1 tablespoon of corn flour in 1/4th cup of water and keep aside.
  3. Heat 1/4 th cup of oil in a wok and fry the baby potatoes on medium flame, until golden, turning them occasionally.
  4. Remove on an absorbent paper and keep aside
  5. Now in another pan heat 1 teaspoon of oil, add the sliced onions, sauté on medium flame until translucent, add capsicum sauté for a minute.
  6. Next add the fried potatoes, chopped ginger-garlic and green chillies.
  7. Add hot and sweet tomato ketchup, salt, vinegar, corn flour+water mixture and soya sauce.
  8. Mix with the help of a ladle and cook on low flame for 10-12 minutes stirring occasionally.
  9. Remove from heat, garnish with chopped spring onion greens and serve the Chinese potato Manchurian with  fried rice, Chinese fried rice or simply as an appetizer.

Reviews (6)  

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Navneet Kaur
Navneet Kaur   Dec-20-2017


Neeru Gupta
Neeru Gupta   Dec-20-2017

Wowwww, yummy

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