Aloo Manchurian - Soft Potato Dry Manchuria CookingShooking Recipe | Yaman Agarwal

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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