Aloo Manchurian – Soft Potato Dry Manchuria CookingShooking Recipe

Friends, today let’s make this soft aloo or potato manchurian recipe in Indo Chinese Restaurant Style!

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Aloo Manchurian
Aloo – 6
Garam Masala – 1/2 tsp
Lal Mirch Powder – 1 tsp
Salt – 1 tsp
Haldi Powder
Ginger Garlic Paste – 1 tsp
Corn Flour – 3 tbsp
Maida – 3 tbsp

Oil – to deep fry + 2 tbsp
Garlic Chopped – 2 tbsp
Pyaaz Kate Hue – 2 tbsp
Green Chilli – 2
Shimla Mirch – ½ Colorful
Black Pepper – 1/2 tsp
Salt – ½ tsp
Ketchup – 1 tbsp
Red Chilli Sauce – 2 tbsp
Soy Sauce – 1 tsp
MSG – optional 1 chutki
Water – 1/2 cup
Corn Flour – 1 tsp
Water – 2 tbsp
Hara Pyaaz – handful

Kitchen Products I use:
Measuring Cup & Spoon Set – https://amzn.to/2KZBVpq
Kitchen Weight Scale – https://amzn.to/2ug3G65
Instant Yeast – https://amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – https://amzn.to/2KZSkdn (small pack)
Pizza Screen – https://amzn.to/2m4zpn6 (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable – https://amzn.to/2MZFGvC
Good NonStick Pan – https://amzn.to/2zl0hsa
Whipping Cream – https://amzn.to/2ugPB8m
Oven For Baking – https://amzn.to/2udP3A5 (28liter is good enough)
Microwave – https://amzn.to/2ubhHmn (not good)

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