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Potato coins with cheese dip

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Palak Aloo Manchurian

Palak Aloo Manchurian | Palak Manchurian Recipe

Palak Aloo Manchurian or Spinach potato manchurian is a healthy and delicious variation of Manchurian. Manchurian is one of the most popular Indo-Chinese cuisine that is prepared with either cabbage or cauliflower. Here in this recipe Manchurian balls are prepared with grated potatoes and chopped spinach. It has a little bit sweet, sour and spicy flavor. This is an excellent starter and snack recipe. This is a vegan recipe.

palak-aloo-manchurian

There are many ways to make manchurian like cabbage manchurian, cauliflower Manchurian, baby corn manchurian and paneer manchurian. In this recipe I am sharing palak potato manchurian recipe. The Manchurian balls have an exciting flavor with the pungency of ingredients like garlic, black pepper and ginger. 

spinach-potato-manchurian

To make spinach potato Manchurian, manchurian balls are prepared by using grated potatoes, chopped green and fresh spinach, all purpose flour, corn flour and ginger garlic paste. Then these balls are deep fried and tossed in sauce. This sauce is made with a mixture of soya sauce, vinegar and tomato ketchup and vegetables like onion, capsicum, cabbage, carrot and spring onion. The key ingredients of this recipe are ginger, garlic, spring onion and black pepper powder. Do not skip them.

palak-manchurian

Palak aloo manchurian is paired well with fried rice and noodles. It can be eaten both as an appetizer or the main course depending on one’s preference. So let’s try this recipe.


Course:  Snacks
Cuisine:  Indo-Chinese
Prep Time:  20 minutes
Cook Time:  20 minutes
Servings: 4

Ingredients:

For Manchurian balls-

2 potatoes
1 bunch spinach 
1 cup all purpose flour
½ cup corn flour
½ tsp.salt
¼ tsp. black pepper powder
1 tsp. ginger garlic paste
½ tsp. red chilli powder
Oil for frying

For Manchurian Sauce-

3 tbsp. oil
1 tbsp. ginger garlic paste
1 medium onion, chopped
1 green chilli, slit in between
1 cup cabbage, chopped
½ carrot, julienne
1 small capsicum, chopped
1 tbsp. spring onion white part, chopped
1 tbsp. spring onion green, chopped
1 tbsp. vinegar
1 tbsp. soya sauce
2 tbsp. tomato ketchup
¼ tsp. black pepper powder
¼ tsp. red chilli powder
1 tbsp. corn flour
Salt to taste

Instructions-

Firstly wash, peel and grate potatoes. Add washed and chopped spinach. 


Add maida, corn flour, ginger garlic paste, black pepper powder, salt and red chilli powder.


Mix to gather all ingredients.
Make small balls from the mixture. You can apply some oil on the hand.


Heat oil in a pan over medium to high flame. Drop the balls in oil and deep fry them till they become golden brown in colour.


Drain them and keep aside.

Preparation of Manchurian-

Heat 2 tbsp. oil in a pan. Add garlic and ginger paste. Sautee for some seconds.


Add chopped onion and green chilli. Sautee till raw aroma goes away.


Add chopped cabbage, carrot, spring onion white part, spring onion green part and capsicum.


Add tomato ketchup, vinegar and soya sauce. Mix well.


Add black pepper powder, red chilli powder and salt to taste.
Take corn flour in a bowl. Add ¾ cup water and mix properly to make a paste.


Pour this paste in pan and cook till the sauce thickens.
Then add Manchurian balls.
Mix well and coat the Manchurian balls in sauce. Turn off flame.


Garnish with chopped spring onion.

Tips:

  • Do not skip garlic and ginger. They give the actual flavor of Manchurian.
  • Fry the balls immediately as spinach starts to release the juice.
  • If you are unable to bind Manchurian balls, add more maida or corn flour.
  • Take fresh and green spinach.

Try other recipes from Indo-Chinese cuisine:

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