Fans of Asian cuisine, including noodles, chili-pot, and spring rolls, often prefer Eastern dishes. If you are tired of usual snacks like samosas, donuts, or fries, try making Aloo Manchurian—an Indo-Chinese snack with a unique flavor.
In this dish, the outside is crispy, while the inside is soft potato mixed with a spicy, sweet-and-sour sauce. Its vibrant taste guarantees the desire to cook it again and again. Although the name Manchurian usually refers to cauliflower or vegetable dishes, the potato version is no less appealing. It is perfect as an appetizer for parties, a side dish for tea, or as an addition to fried rice and noodles.
To begin cooking, you need to peel and wash the potatoes, then cut them into small cubes or your desired shape, trying to avoid overly large pieces so they have time to cook completely.
In a separate bowl, mix flour, cornstarch, red pepper, and salt. Add a little water to form a thick mixture, and coat the cut potatoes in it. Then heat oil in a pan and fry the coated potatoes over medium heat until golden and crispy. It is important not to put too many potatoes at once, otherwise, they may stick together and lose their crispiness. Remove the cooked pieces and set them aside; for enhanced crunch, they can be fried again.
In another pan, heat a little oil. Sauté finely chopped garlic, ginger, and green pepper over high heat for just a few seconds. After that, add onions and bell peppers, continuing to cook over high heat to maintain their slight crispness. Next, add soy sauce, tomato sauce, chili sauce, and vinegar, stirring the ingredients thoroughly.
Add black pepper and salt to taste, remembering that soy sauce already contains salt. Pour in two or three tablespoons of water and bring to a boil. Then gradually stir in the cornstarch dissolved in water, constantly stirring until the sauce thickens and becomes glossy. Finally, add the previously fried crispy potatoes and quickly toss over high heat so that the sauce evenly coats each piece. Sprinkle with finely chopped green onions on top and remove from heat.
The finished Aloo Manchurian should be served immediately, as prolonged exposure to the sauce will cause a loss of crisp texture. It can be served as a standalone appetizer, garnished with green onions, or combined with vegetable fried rice, Schezwan rice, or noodles.