Step-by-step
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 a bowl take ½ cup maida, ¼ cup corn flour, ½ tsp ginger garlic paste, 1 tsp chilli powder, ½ tsp salt.
5
add ½ cup water and prepare a smooth lump free batter.
6
dip the boiled potato in batter and deep fry in hot oil.
7
stir occasionally frying on medium flame.
8
once the aloo turns golden and crisp, drain and keep aside.
9
in the kadai heat 4 tsp oil and saute 2 clove garlic, 1 chilli and 2 tbsp spring onion.
10
also, saute ½ capsicum and ½ onion till they shrink slightly.
11
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.
12
stir fry on high flame until the sauces are well combined.
13
now prepare corn flour slurry by mixing 1 tsp cornflour with ¼ cup water.
14
pour in cornflour slurry and mix until the sauce thickens and turns glossy.
15
add in fried aloo and mix gently.
16
finally, serve aloo manchurian serve garnished with spring onion.
Video
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.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aloo-manchurian-recipe-potato-manchurian/