Potato Manchurian
Transform your mealtime with the irresistible flavors of Potato Manchurian, a delightful Indo-Chinese fusion dish that’s both crispy and saucy. This recipe features tender, batter-coated potato cubes fried to golden perfection, then tossed in a savory and spicy sauce made with soy sauce, tomato ketchup, and aromatic garlic and ginger. The addition of spring onions and green chilies adds a fresh, fiery kick, while the cornstarch slurry creates a glossy, restaurant-style finish. Perfect as a crowd-pleasing appetizer or as a flavorful side dish, this easy-to-make dish pairs wonderfully with fried rice or noodles. Whether you’re hosting a party or treating yourself to a comforting snack, Potato Manchurian is sure to tantalize your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Potatoes
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 1.5 teaspoons Salt
- 0.5 teaspoon Red chili powder
- 0.5 cup Water
- 2 cups Oil
- 4 cloves Garlic (finely chopped)
- 1 teaspoon Ginger (grated)
- 2 Green chilies (finely chopped)
- 0.5 cup Spring onions (chopped)
- 2 tablespoons Soy sauce
- 3 tablespoons Tomato ketchup
- 1 teaspoon Vinegar
- 0.5 teaspoon Black pepper (freshly ground)
- 0.5 teaspoon Sugar
- 1 teaspoon Cornstarch (for slurry)
- 4 tablespoons Water (for slurry)
Instructions
Peel the potatoes and cut them into small cubes of uniform size. Boil them in salted water until they are tender but not mushy, about 7-8 minutes. Drain and let them cool.
In a mixing bowl, combine all-purpose flour, cornstarch, 1 teaspoon salt, red chili powder, and enough water to make a thick batter. Mix well.
Dip the boiled potato cubes into the batter until they are fully coated.
Heat oil in a frying pan over medium heat. Deep-fry the batter-coated potato cubes in small batches until they are golden and crispy. Remove and set aside on paper towels to drain excess oil.
In a wok or large skillet, heat 2 tablespoons of oil over medium heat. Add the chopped garlic, grated ginger, and green chilies. Sauté for 1 minute until fragrant.
Add the chopped spring onions (reserving a handful for garnish) and cook for another minute.
Stir in the soy sauce, tomato ketchup, vinegar, black pepper, sugar, and remaining 0.5 teaspoon of salt. Mix well and cook for 2 minutes.
In a small bowl, mix cornstarch with water to form a slurry. Add the slurry to the sauce and stir. Cook for another minute until the sauce thickens slightly.
Add the fried potato cubes to the sauce and toss gently until the potatoes are evenly coated with the sauce.
Garnish with the reserved spring onions and serve hot as an appetizer or side dish.
Nutrition Facts
Calories |
5159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.5 g | 578% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5284 mg | 230% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 30.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4981 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
