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Potato Manchurian

  • Veg
  • 1 hr 25 mins
  • Serves 6
  • Easy


  • for potato balls:

  • Manchurian gravy:

How to make Potato Manchurian

  1. In a medium sized pot, boil the potatoes over medium-high heat. This should take around 20-25 minutes
  2. Transfer boiled potatoes to a bowl, remove the skins, and mash the potatoes.
  3. Add the garlic, ginger, greenchili, salt and coriander leaves.Combine all the ingredients and mix well with hands.
  4. Make 20 balls out of the potato mixture.
  5. In a large wok over medium-high heat, add oil and let it heat up for a minute or so.
  6. Add the potato balls and fry them until they are golden-brown.
  7. In another pan over medium-high heat, add soy sauce, tomato ketchup, chili garlic sauce, hot chili sauce, spring onions, ginger and garlic together and stir well for 2 minutes.
  8. In a separate bowl, combine half a cup of cold water andcorn flour; dissolve the flour with your hands.
  9. Add the cornflour mixture to the gravy and keep stirring.
  10. Add another cup of water to balance out the consistencyof the gravy.
  11. Pour this gravy onto the potato balls. Your potato manchurian is ready!
  12. Serve the dish with garlic fried rice or vegetable noodles and enjoy! 


  1. Although Manchuria is a region in China, but there are no such dishes like chicken or potato Manchurian in that region. Manchurian dishes were created in Calcutta where there were immigrant Chinese people who created this dish to suit the taste of the locals.
  2. Chinese food is one of the most popular cuisines in the world and all major cities like London, New York, Los Angeles, Toronto, Melbourne, Amsterdam etc have China Towns.
  3. Unlike other cuisines where soup is considered a starter, Chinese people eat soup as last as it helps in digestion. This practice however is not present in Chinese restaurants in Western countries.
Crispy Imarti
Crispy Imarti
Gatta Khichdi
Gatta Khichdi
Crispy Imarti
Crispy Imarti
Gatta Khichdi
Gatta Khichdi

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