Baked Potato Manchurian

Baked Potato Manchurian Baked Potato Manchurian.

It has all the words of a winner dish!

Potatoes cooked in a Chinese style itself is amazing, but when baked instead of frying – it is a totally healthy choice!
Baked Potato Manchurian Manchurian, many believe, is a dish indigenous to the Chinese cuisine. However it is a fusion of the Indian & Chinese cuisines. Taking best of both worlds, this Manchurian will leave you full! Also, keeping the ‘health’ factor in mind, I baked them instead of deep frying. 😀 It took a bit longer, but I was pretty happy with the results! If you’re on a mission to indulge, by all means deep fry it!

BAKED POTATO MANCHURIAN RECIPE
(Print this Recipe)

Prep Time: 5 min
Bake Time: 30-40 min
Cook Time: 10 min
Serves: 2-3

Ingredients
2 Boiled Potatoes (peeled)
1 cup of grated carrot & cabbage
1 cup sliced onions (use spring onions if you find them)
1 cup thinly sliced capsicum (bell pepper)
2 green chilies
1 cup bread crumbs (or 2 tbsp cornflour)
3-4 tbsp chopped coriander / cilantro
2 tsp pepper powder
2 tsp salt (adjust according to taste)
2 tsp minced garlic
2 tsp grated ginger
1 tsp vinegar
2 tsp Soy Sauce
1 tsp vegetable or olive oil
Water
Method
I. For the potato Manchurian balls
PREHEAT OVEN to 200 C / 450 F
1. In a mixing bowl, and add potatoes, 1 chopped green chili, carrot, cabbage, 1/4 cup onions, 1 tsp garlic & 1 tsp ginger.

2. Mix and mash well.

3. Add 3/4 cup of bread crumbs and mix well. (if the mixture is too sticky, add more) – alternatively, you could also add 2-3 tbsp cornflour until the mixture binds well.

4. Add salt and pepper to taste. (about 1 tsp each)

5. Make equal size balls and place in an oiled baking pan.
6. Drizzle about 1 tsp oil on each ball.

7. On a preheated oven, bake these for about 30-35 min or until the balls look golden and crispy.

Meanwhile…
II. Make the sauce
1. Heat 1sp oil and add the rest of the onions, 1 tsp garlic, 1 tsp ginger, 1 chopped green chilli.

2. Sauté until the onions look golden brown. (Around 1 min on high)

3. Add in the sliced capsicum and sauté for around 1.5 min

4. Add in 1 tsp vinegar and 2 tsp of soy sauce. Mix well

5. Add enough water to just cover the veggies. Let that boil for about 3-4 min

6. Season with enough salt and pepper (as per your taste)

7. * TIP: If the sauce is too water-y, mix 2 tsp cornflour with a few drops of water, add it to the sauce and keep stirring until it thickens.

8. Add the chopped coriander (save some for garnish) and mix well.

III. To serve
1. Place the potato Manchurian balls on a serving bowl.

2. Pour the prepared sauce all over it.

3. Garnish with coriander leaves.
Baked Potato Manchurian 4. You can have this with bread, fried rice, noodles or as it is!

PRINTABLE RECIPE FOR POTATO MANCHURIAN –

Baked Potato Manchurian
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 Boiled Potatoes (peeled)
  • 1 cup of grated carrot & cabbage
  • 1 cup sliced onions (use spring onions if you find them)
  • 1 cup thinly sliced capsicum (bell pepper)
  • 2 green chilies
  • 1 cup bread crumbs (or 2 tbsp cornflour)
  • 3-4 tbsp chopped coriander / cilantro
  • 2 tsp pepper powder
  • 2 tsp salt (adjust according to taste)
  • 2 tsp minced garlic
  • 2 tsp grated ginger
  • 1 tsp vinegar
  • 2 tsp Soy Sauce
  • 1 tsp vegetable or olive oil
  • Water
Instructions
I. For the potato Manchurian balls
  1. PREHEAT OVEN to 200 C / 450 F
  2. In a mixing bowl, and add potatoes, 1 chopped green chili, carrot, cabbage, ¼ cup onions, 1 tsp garlic & 1 tsp ginger.
  3. Mix and mash well.
  4. Add ¾ cup of bread crumbs and mix well. (if the mixture is too sticky, add more) - alternatively, you could also add 2-3 tbsp cornflour until the mixture binds well.
  5. Add salt and pepper to taste. (about 1 tsp each)
  6. Make equal size balls and place in an oiled baking pan.
  7. Drizzle about 1 tsp oil on each ball.
  8. On a preheated oven, bake these for about 30-35 min or until the balls look golden and crispy.
Meanwhile...
II. Make the sauce
  1. Heat 1sp oil and add the rest of the onions, 1 tsp garlic, 1 tsp ginger, 1 chopped green chilli.
  2. Sauté until the onions look golden brown. (Around 1 min on high)
  3. Add in the sliced capsicum and sauté for around 1.5 min
  4. Add in 1 tsp vinegar and 2 tsp of soy sauce. Mix well
  5. Add enough water to just cover the veggies. Let that boil for about 3-4 min
  6. Season with enough salt and pepper (as per your taste)
  7. * TIP: If the sauce is too water-y, mix 2 tsp cornflour with a few drops of water, add it to the sauce and keep stirring until it thickens.
  8. Add the chopped coriander (save some for garnish) and mix well.
III. To serve
  1. Place the potato Manchurian balls on a serving bowl.
  2. Pour the prepared sauce all over it.
  3. Garnish with coriander leaves.
  4. You can have this with bread, fried rice, noodles or as it is!

11 Replies to “Baked Potato Manchurian”

  1. It’s tempting me right now, loved the fusion.

  2. interesting recipe.. really healthy and yummy Manchurian recipe

  3. wow what a fusion. so much to learn from your site here. can we skip the vinegar here. somehow i cant bring myself to like this vinegar

    but potato manchurian looks delicious

    1. @Meena – sure. You can. I’d suggest you add the same amount of lemon juice for the tartness. If you don’t want the subtle sour flavor then skip that too!

  4. That’s a nice post.we will come back again’s a I want to encourage yourself to continue your great posts, have a nice day! post.

  5. I thought you had deep fried baby potatoes but heck this version looks and sounds delicious.

  6. this is a lovely recipe kavi- looks like a yum blend of flavours

  7. ambreesh kapoor says: Reply

    Yummeee!!!!!If it looks so good, than the taste should be even betteeerrr))))))!!!

  8. That looks very delicious

  9. That does look yummy, good pics too

  10. I love those baked potato balls and imagine that with the blast of soy sauce!! my mouth is watering

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