BAKED POTATO MANCHURIAN

BAKED POTATO MANCHURIAN
I tried the recipe for potato Manchurian from an old Aval Vikatan magazine. Usually, I used to deep fry the potatoes dipped in batter and then mix them with the gravy. My husband suggested me to bake the potatoes and then add them to the gravy instead of deep frying to cut out the oil. I was not sure how will this turn out but this baked potato Manchurian turned out really great. I prepared this as a dry curry to go with rice. This goes well with fried rice, briyani etc. This dish requires Aji-no-moto for taste. It can also be omitted. Here goes the recipe:

INGREDIENTS:
Potatoes, medium size, 3.
Red onion, 1.
Green bell pepper, 1.
All purpose flour, around ½ cup.
Corn flour, 1 tablespoon.
Rice flour, 1 tablespoon.
Chili powder, 2 teaspoons.
Salt as per taste.
Ginger-garlic paste, 1 teaspoon.
Garlic, 2 cloves.
Aji-No-Moto or MSG, 2 teaspoon, (optional).
Tomato sauce, 1 tablespoon.
Spring onions, 1 bunch.

PREPARATION:
Peel the potatoes and cut them into ½ inch fingers. Mix the corn flour, all purpose flour, rice flour, 1 teaspoon of chili powder, ginger-garlic paste, salt, and Aji-No-Moto along with some water into a smooth paste for dipping the potatoes. The batter should be thick enough to coat the potato fingers. If needed, a pinch of food color can also be added to the batter. Take a baking dish and spray the dish with any cooking oil. Dip the potato fingers in the batter and arrange the fingers on the dish with sufficient space between each finger. Bake them at 350 degrees for 15-20 minutes until the potatoes turn crispy without changing color. Remove the potatoes from the oven and let them rest for 15 minutes.

Meanwhile cut the green bell peppers and red onions into the long, thin strips and chop the garlic into very small pieces. Heat a pan with some oil. When the oil is hot enough, add the cut green bell peppers, onions and crushed garlic and let them sauté for a minute. Then add 1 teaspoon of chili powder, salt, and tomato sauce and mix everything well and sauté for 5 more minutes under low flame and switch off the stove. Then add the baked potato fingers into the mixture and mix everything well. Garnish with spring onions on top and serve hot with rice or rotis.