Name: Baby Potato Manchurian Dry recipe by Viney Yadav at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

Remove the skin of the baby potatoes and prick them with a toothpick.
Take the potatoes in a bowl and add 1 tbsp soya sauce, corn flour, maida and salt. Keep it aside for 15 mins.
Deep fry in hot oil till they are crisp and keep aside.
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.
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.
Add the marination used for the potatoes and let the sauce thicken.
Turn off the flame. Add the potatoes and toss till they are completely coated with the sauce.
Garnish with chopped spring onion greens and serve it immediately.

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