vegetable manchurian recipe | Chinese vegetable manchurian | Indo Chinese veg manchurian | with 29 amazing images.
vegetable manchurian recipe is an Indo Chinese veg manchurian dish that has become so famous that it is available everywhere these days, from roadside eateries and local restaurants to Indian wedding menus and specialty diners too!
The succulent vegetable manchurian features deep-fried vegetable balls in a thick gravy that is flavoured with typical Chinese ingredients like ginger, garlic and soy sauce. This desi interpretation of the Chinese dish has no MSG or Ajinomoto in vegetable Manchurian.
Chinese vegetable manchurian is quite easy to make but you just need to take care of one thing – the vegetable balls should be of the right consistency, if the mix is too loose it will break while frying.
Notes on vegetable Manchurian recipe. 1. When you start mixing a little bit more, the vegetables will start releasing water and the wet mixture will start coming together. It will look like this. Do not squeeze the mixture too much as it might become very loose. 2. Deep fry a few vegetable balls at a time, on a medium flame, until golden brown from all sides. It is very important to have the oil at the right temperature while deep frying. If the oil is too hot, the balls will burn from outside and remain undercooked and doughy from insde. We have fried the vegetable balls in batches of 5, each batch taking 4-5 minutes to cook. 3. Now add the cornflour-water mixture and cook for 3-4 minutes, while stirring occasionally. As cornflour does not dissolve in water, always stir the mixture well before adding it to any sauce or gravy. The reason for adding this is for the gravy to get thicker as it cooks. If the gravy is too thin after 3 to 4 minutes, you can add more of the cornflour-water mixture. But if the gravy is too thick, you can add more water or stock to it to adjust the consistency
Serve the Chinese vegetable manchurian piping hot with Burnt Garlic Rice or Hakka Noodles.
For more options, do check out our section of Recipes for Chinese Vegetables.
Learn how to make vegetable manchurian recipe | Chinese vegetable manchurian | Indo Chinese veg manchurian | with detailed step by step photos and video below.
veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian | with 36 amazing images.
veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian is one of the most famous starters ordered at restaurants. Learn how to make dry veg Manchurian.
To make veg manchurian dry, first make the Manchurian balls. For that combine all the ingredients along with 2 tbsp of water in a deep bowl and mix very well. Divide the mixture into 14 equal portions and shape each portion into a ball (if you find it difficult to form balls, sprinkle a little water). Heat the oil in a deep non-stick pan and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Then make dry sauce. Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic and spring onion whites and greens and sauté on a high flame for a few seconds. Add the soy sauce, vinegar, tomato ketchup, red chilli sauce, cornflour-water mixture, salt and pepper, mix well and cook on a high flame for 1 minute. Add the manchurian balls to the dry sauce, toss gently and cook on a high flame for 1 minute. Switch off the flame, add the spring onion greens. Serve immediately.
Chinese dry Manchurian, which is one of the most popular Chinese dishes in India, is sold even in roadside food stalls and snack counters these days! This popularity is well-deserved, because the Veg Manchurian does have a zesty charm that captivates anybody who bites into one.
This veg manchurian Indo Chinese starter is a mixture of crunchy veggies shaped into balls and deep-fried, and then tossed with an assortment of sauces and flavour enhancers like ginger, green chillies and garlic.
Spring onions are a must to make dry veg manchurian, because it gives an authentic taste and aroma. Although the manchurian does not taste bad after cooling, we would advise serving it immediately while the flavours are vibrant and the textures are crisp and fresh.
You can also try other Chinese recipes like steamed wontons and spring rolls.
Tips for veg manchurian dry. 1. One speciality about this starter is the use of finely chopped veggies. Ensure you follow it for the best texture. 2. While shaping Manchurian balls, take small spoonfuls of the mixture in your hands and shape them into small balls. If the mixture is too sticky then you might have to apply a little oil on your hands before shaping them into balls. It is very important that the Manchurian balls hold their shape well. 3. Before frying all the Manchurian balls, try deep frying one ball in hot oil. If it doesn’t split, go ahead and fry the other Manchurian balls. If it disintegrates, sprinkle a little plain flour, mix again, shape into balls and then deep fry. 4. You can chop the veggies and keep ready. But the starter is best assembled and cooked just before serving.
Enjoy veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian | with step by step photos.
Veg fried rice recipe | Mumbai roadside vegetable fried rice | vegetarian Mumbai street food fried rice | with 30 amazing images.
Mumbai roadside vegetable fried rice is a popular street food dish that captures the vibrant and diverse flavors of Mumbai's bustling streets. This flavorful and satisfying dish is a fusion of various culinary influences, with a mix of Indian spices, Chinese cooking techniques, and colorful vegetables creating a unique and delicious combination.
To make Mumbai roadside vegetable fried rice, a medley of finely chopped vegetables such as carrots, bell peppers, peas, and beans are stir-fried with aromatic spices in a wok or frying pan. Cooked rice is then added to the pan, along with soy sauce, vinegar, and other seasonings, and tossed together until well combined. The result is a colorful and fragrant fried rice dish that is bursting with flavor and texture.
This street food favorite is often served piping hot in paper cones or containers, making it a convenient and delicious snack or meal option for those exploring the bustling streets of Mumbai. The combination of warm and comforting fried rice with the bold and zesty flavors of Indian street food spices makes Mumbai roadside vegetable fried rice a truly delightful culinary experience.
Whether enjoyed as a quick and satisfying snack on the go or as a full meal paired with accompaniments like vegetable Manchurian or chili paneer, Mumbai roadside vegetable fried rice is sure to tantalize your taste buds and leave you craving for more. Give this flavorful and aromatic street food dish a try to experience a taste of Mumbai's vibrant and dynamic food culture.
Prop tips for Veg fried rice. 1. Mix well and sauté on a high flame for 3 to 4 minutes, while stirring occasionally. Stir-fry the vegetables without overcooking them or else they will lose their crunch. 2. Mix gently and sauté on a high flame for 2 minutes, while stirring occasionally. Do not stir the Chinese vegetable fried rice too much otherwise the grains may break.
Enjoy Veg fried rice recipe | Mumbai roadside vegetable fried rice | vegetarian Mumbai street food fried rice | with step by step photos.
chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter | with 43 amazing images.
chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter is crispy yet juicy, mildly spiced and coated with a sauce to waken your senses. Learn how to make Indian chilli mushroom dry.
To make chilli mushroom, heat the oil in a deep non-stick pan and dip few pieces of mushrooms at a time in the prepared batter and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the ginger, garlic and green chillies and sauté on a medium flame for 30 seconds. Add the onion cubes and capsicum and sauté on a medium flame for 2 minutes. Add the prepared soy sauce-cornflour mixture, mix well and cook on a medium flame for 1 minute or till thick, while stirring continuously. Add the deep fried mushrooms, mix well and cook on a medium flame for 1 to 2 minute or till it coats well, while stirring continuously. Switch off the flame, add the spring onions and mix well. Serve immediately.
Enticingly crunchy deep-fried mushrooms sautéed with spicy green chillies, pungent onions, crispy capsicum and a medley of tongue-tickling sauces, this Indo Chinese starter syncs awesomely with our culinary preferences. Here cornflour gives the mushrooms the necessary crispiness, while the sauce makes it succulent.
A multitude of textures and flavours in each mouthful is sure to please your palate and make you yearn for more! Relish this awesome Indian chilli mushroom dry with your favourite fried rice recipe!
Although colourful capsicum does give this homemade chilli mushroom its appeal, other ingredients like ginger and garlic, sliced onions, soy sauce and chilli sauces play a very important role in giving this multi-textured dish a dashing flavour.
You can also try other Oriental recipes like Chinese Barbequed Tofu with Sesame Noodles or Chinese Fried Paneer in Hot and Sweet Sauce.
Tips for chilli mushroom. 1. Ensure to sieve the maida before use to make it lump free. 2. The batter for coating the mushroom has to be thick enough. If you feel it is not coating the mushrooms, you can add ½ tbsp. extra cornflour and mix it very well with a whisk. 3. Always mix the soy sauce cornflour mixture once before adding as cornflour tends to settle at the bottom. 4. Do not fry too many mushrooms at a time. They may stick to each other. Depending on the size of the pan and amount of oil used, deep fry a few mushrooms at a time. 5. If you don’t have coloured capsicum, you can use any one capsicum.
Enjoy chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter | with step by step photos.
While on a tired day, you might settle for having Fried Rice with chilli-garlic sauce or tomato ketchup, on a more leisurely day you would surely want to have a more exciting accompaniment, like this spicy Tofu in Manchurian Sauce!
You are sure to enjoy the contrast between the spicy, tangy, totally Chinese sauce and the soft, mellow, tofu, which together become a truly memorable treat.
You can also try other recipe like Corn Manchurian or Crackling Rice Topped with Manchurian Gravy .
chilli garlic noodles recipe | Indian style chilli garlic noodles | Indo-Chinese chilli garlic noodles | veg chilli garlic noodles | with amazing 15 images.
chilli garlic noodles is veg garlic noodles which is an Indo-Chinese chilli garlic noodles. All you need to prepare this chilli garlic noodles is just few ingredients, oil, hakka noodles, chilli garlic sauce, bell peppers and spring onions. Ingredients used to make chilli garlic noodles are super basic.
chilli garlic noodles can be prepared in less than 15 minutes which makes it a perfect and ideal meal for lazy Sundays or long tiring days! I have used homemade Chilli Garlic Sauce, yet you can also buy it from the market. A fabulous hot sauce of Chinese or Vietnamese origin. Chilli Garlic Sauce is made to spice-up your taste buds and make your chilli garlic noodles more enjoyable. The principal ingredients are chili, garlic, and vinegar.
Chilli Garlic Sauce is sold and is available readily available in the Indian market but making it at home can be hygienic and efficient. Chilli Garlic Sauce made at home has zero preservatives and tastes really fresh. Bell peppers make it look colourful and beautiful and also add in nice taste to the noodles.
chilli garlic noodles are spicy yet super flavorful which will linger your mouth. There are a lot many variations to chilli garlic noodles and this is our Indo-Chinese chilli garlic noodles version of it. Also, you can use this recipe for your kid's tiffin treat and I can bet you'll see the lunch box empty. Serve Indo-Chinese chilli garlic noodles along chilli paneer or veg manchurian.
Learn to make chilli garlic noodles recipe | Indian style chilli garlic noodles | Indo-Chinese chilli garlic noodles | veg chilli garlic noodles | with detailed step by step recipe photos and video below.
carrot mushroom and spinach soup recipe | healthy spinach mushroom carrot clear soup | quick Indian vegetable clear soup | with 25 amazing images.
carrot mushroom and spinach soup recipe | healthy spinach mushroom carrot clear soup | quick Indian vegetable clear soup is a low calorie soup for all the health conscious. Learn how to make healthy spinach mushroom carrot clear soup.
To make carrot mushroom and spinach soup, heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for few seconds. Add the spinach and mushrooms and sauté on a high flame for 2 minutes. Add the carrot, soy sauce, 2½ cup of water, salt and pepper powder, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve immediately.
The quick Indian vegetable clear soup is a dynamic treat, which reverberates with strong flavours and crisp textures. The spinach and mushroom are intentionally sautéed on a high flame, in order to retain their crunchiness even after adding to the soup. While this guarantees an amazing mouth-feel, a dash of soy sauce and pepper give the carrot mushroom and spinach soup its tongue-tickling flavour.
Enjoy this healthy spinach mushroom carrot clear soup hot and fresh, to start your meal on a peppy note. Diabetics, heart patients and weight watchers can include this nourishing bowl to their 'healthy food list'. The fibre and antioxidants from the veggies is sure to manage blood sugar levels and protect heart.
Also try other healthy clear soups like clear soup with babycorn, mushrooms and carrot and clear soup with mixed vegetables.
Enjoy carrot mushroom and spinach soup recipe | healthy spinach mushroom carrot clear soup | quick Indian vegetable clear soup | with step by step photos.
garlic noodles recipe | veg garlic hakka noodles | quick Indian garlic noodles | Indo Chinese party recipe | with 22 amazing images.
garlic noodles recipe | veg garlic hakka noodles | quick Indian garlic noodles | Indo Chinese party recipe is a quick and simple fare for kids of all ages. Learn how to make veg garlic hakka noodles.
To make garlic noodles, heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. Add all the remaining ingredients, toss gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately.
A simple but snazzy dish in which boiled hakka noodles is tossed with garlic, seasonings and sauces. This Indo Chinese party recipe is absolutely no-fuss but has a strong and vibrant flavour dominated by garlic and balanced by the sauces.
The use of soy sauce and vinegar lends the perfect flavour and colour to the veg garlic hakka noodles. It is better to serve quick Indian garlic noodles immediately after preparation in order to achieve the right consistency. Since it takes only a few minutes to cook, you can keep the ingredients ready and toss it just before serving.
If you like veg garlic hakka noodles, you might also enjoy other exciting noodles recipes like Noodles with Peanut Sauce, and Noodles with Vegetables in Curry Sauce.
Tips for garlic noodles. 1. The noodles should be cooked until they are al dente i.e. cooked to be firm to the bite and should not be mushy or sticky. 2. If you are going to use the noodles later, then add a little oil to the boiled noodles and toss well. This will prevent them from sticking. 3. Salt has been added while boiling noodles. So add salt wisely later. 4. Salt has been added while boiling noodles. So add salt wisely later. Coriander can be replaced with finely chopped parsley. 5. Chilli flakes can be replaced with finely chopped green chillies.
Enjoy garlic noodles recipe | veg garlic hakka noodles | quick Indian garlic noodles | Indo Chinese party recipe | with step by step photos.
veg steamed wontons recipe | Indian style chilli oil wonton recipe | chilli garlic wontons | steamed vegetable wontons | with 43 amazing images.
veg steamed chili oil wontons are a flavorful and spicy treat that combines soft wonton dumplings with a fiery chili oil sauce, perfect for spice lovers. Learn how to make veg steamed wontons recipe | Indian style chilli oil wonton recipe | chilli garlic wontons | steamed vegetable wontons |
Wontons are a wonderful food in Chinese cuisine, as they provide a lot of scope for innovation. You can try your hand at making various unique fillings, and also try Fried wontons.
Here is a sumptuous version of Indian style chilli oil wonton recipe made with a wholesome mixture of sautéed veggies which is stuffed into homemade wonton wrappers and boiled.
veg steamed chilli oil wontons are a delicious appetizer that offers a perfect balance of flavors. Topping the steamed vegetable wontons with a tempering of chilli garlic oil, makes it all the more attractive when served. Serve chilli garlic wontons immediately to enjoy the best flavours in every bite!
pro tips to make veg steamed wonton recipe: 1. Don't overfill the wontons, as this can cause them to burst during boiling. 2. Instead of boiling you can also steam them for 15 minutes. 3. Experiment with different fillings to create unique and flavourful wontons. 4. Serve veg steamed wontons immediately with chilli oil to enjoy its best flavour.
Enjoy veg steamed wontons recipe | Indian style chilli oil wonton recipe | chilli garlic wontons | steamed vegetable wontons | with detailed step by step photos.
vegetable maggi noodle recipe | vegetarian vegetable masala maggi noodles | vegetable maggi noodle for tiffin box | with amazing 9 images.
vegetable maggi noodles is a perfect vegetarian vegetable masala maggi noodles recipe for a quick filling meal. Maggi is a huge hit with kids, students and those in a hurry. Kids just love to stash the long, chewy vegetable maggi noodles into their mouth, sucking it in with a fun, whooshing sound.
By adding loads of colourful and crunchy veggies to vegetable maggi noodles, you can turn their favourite treat into a satiating tiffin. In vegetarian vegetable masala maggi noodles, we have sautéed the veggies and the Maggi masala first, to enhance the flavour.
Plus, the little oil used to sauté the veggies also keeps the vegetable maggi noodles from clumping up when cooled. If you take care to cool the vegetable maggi noodle completely before packing in a tiffin box, it stays fresh for around five hours. Hence this is a perfect vegetable maggi noodle for tiffin box.
To make vegetable maggi noodles, we have, heated oil in a pan, you can also use butter if you wish to and sautéed mixed veggies. Once the veggies are sauted we have added maggi taste maker to it followed by water and noodles and have boiled everything together. Also an amazing way to add veggies to your child's diet. You can also add little turmeric and garam masala if you wish to. You can skip garam masala and add extra maggi masala packets that are available in market. Once the water has evaporated, switch off the flame and serve vegetable maggi noodle immediately or cool completely for vegetable maggi noodle for tiffin box to pack in a tiffin box. You can use any vegetable that you wish to.
Garam Masala gives the vegetable maggi noodle a really awesome flavour while a set of universally-loved veggies like add a very exciting crunch and even more flavour to this yummy dish. As with all Maggi based recipes, it is best to have this vegetable maggi noodle immediately upon preparation as it might clump up a
bit after a while.
As maggi is loved by all the generations, you wont even have to think twice before serving maggi at anytime of the day! Maggi holds a different place in hearts of kid! Serve vegetable maggi noodle as a snack or while experiencing sudden hunger pangs! You can also sprinkle grated cheese or paneer to make it even more exciting!!
Do try other recipe with maggi like Maggi BhelMaggi and Baked Beans On Crackers, Herbed Maggi Fritters, Vegetable Maggi Cutlets and Open Cheese and Herb Maggi Sandwich.
Learn to make vegetable maggi noodle recipe | vegetarian vegetable masala maggi noodles | vegetable maggi noodle for tiffin box | with detailed step by step recipe photos and video below.
veg manchurian recipe | Mumbai street food vegetable manchurian | with 29 amazing images.
veg manchurian recipe is a popular Mumbai street food vegetable manchurian. You cannot miss the inimitable smell of cooking garlic, onions and chillies of veg manchurian recipe , which will grab your attention even from 500 metres away! This ever-popular Chinese veg manchurian recipe is really easy to make. When you eat these deep-fried vegetable balls in a soya sauce based gravy, do not let mundane things like the weighing scale bother you! just enjoy it!
In Mumbai, every single Chinese push cart street vendor sells veg manchurian along with Chinese fried rice, hakka noodle and Manchow soup.
Tips and notes on Manchurian balls for Mumbai street food vegetable manchurian. 1. Cabbage and carrot are the 2 most important ingredients for Veg Manchurian balls. You can even add french beans to this recipe if you like. Add the finely chopped garlic. You can even grate the garlic if you wish but it make sure there are no big pieces as they might be pungent to bite on. 3. Add plain flour as well. Plain flour gives crispiness to the Manchurian vegetable balls. 4. Take small spoonfuls of the mixture in your hands and shape them into small balls. If the mixture is too sticky then you might have to apply a little oil on your hands before shaping them into balls. It is very important that the Manchurian vegetable balls hold their shape.
Tips on the Manchurian gravy for veg manchurian recipe . 1. Almost all Chinese cooking is done on a high flame to get an intense flavor. 2. Now add the cornflour-water mixture and cook for 3-4 minutes, while stirring occasionally. As cornflour does not dissolve in water, always stir the mixture well before adding it to any sauce or gravy. The reason for adding this is for the gravy to get thicker as it cooks. If the gravy is too thin after 3 to 4 minutes, you can add more of the cornflour-water mixture. But if the gravy is too thick, you can add more water or stock to it to adjust the consistency.
Learn to make veg manchurian recipe | Mumbai street food vegetable manchurian | with step by step photos below.
In this exotic dish, melt-in-the-mouth tofu is combined with crunchy and juicy veggies and flavoured with black bean sauce. Red chilli roundels add to the spice quotient of the Tofu in Black Bean Sauce making it a truly rare treat.
The black bean sauce gives the dish a fabulous flavour that you will thoroughly enjoy. Even though we have used firm tofu, it is still very soft and must be handled with care.
You can also try making the Tofu, Broccoli and Red Cabbage Stir Fry and the Chinese Barbequed Tofu with Sesame Noodles .
paneer in Manchurian sauce | paneer Manchurian | restaurant style paneer Manchurian | with amazing 25 images.
paneer in Manchurian sauce in an Indo-Chinese appetizer recipe made with fried paneer and Manchurian gravy! The combo is heavenly and is a treat to the taste buds!
paneer in Manchurian sauce is a popular Indian restaurant style paneer Manchurian dish.
To make restaurant style paneer Manchurian we have started with coating paneer with cornflour and have deep fried it giving it a nice texture and flavour. Further, we have cooked it in the Manchurian sauce. This paneer Manchurian is super quick and easy to make. It is versatile you can have it as an appetizer or also as a side dish along with fried rice or hakka noodles!!
Paneer, a few other commonly available ingredients, and a few minutes, is all it takes to make this tongue-tickling treat.
You are sure to enjoy the contrast between the spicy, tangy Chinese sauce and the soft, mellow, paneer, which together become a truly memorable treat. Also, restaurant style paneer Manchurian has gained popularity in Indian restaurants and is now available on menu of almost every Indian restaurant!
While on a tired day, you might settle for having Fried Rice with chilli garlic sauce or tomato ketchup, on a more leisurely day you would surely want to have a more exciting accompaniment, like this spicy paneer in Manchurian sauce!
Its best to serve paneer in Manchurian curry hot and as soon as it is made as with time the sauce tends to thicken!!
Enjoy paneer in Manchurian sauce | paneer Manchurian | restaurant style paneer Manchurian | with detailed step by step recipe photos below.
schezwan noodle frankie recipe | noodle frankie | schezwan noodle kathi roll | street-style schezwan noodle frankie | with amazing 44 images.
Noodles and Frankies, two all-time favourite street foods come together in this innovative schezwan noodle frankie snack! We have got you the very famous street food recipe schezwan noodle frankie which is loved by many! This schezwan noodle kathi roll is a unique combo of Indo-Chinese cuisine.
Frankie is one street food is diversly famous and has too many variations to it. Frankie is a wrap containing filling in an enfolded roti. Kids and students would definitely love this variation to frankie.
Schezwan noodle frankie has got famous and made its place in menu of local street vendors and restaurants or outlets serving frankie. schezwan noodle kathi roll is extremely simple to make, the preparation may take a while yet the outcome is luscious and finger-licking good.
Noodles, tossed with peppy Schezwan sauce and crunchy veggies, makes an exciting filling for rotis. You can also use your leftover rotis and prepare street-style schezwan noodle frankie quickly. Also, it can be used as a tiffin treat or evening snack.
Ingredients like chilli sauce, shredded veggies and cheese add more punch to the filling, making the schezwan noodle frankie an absolutely mouth-watering affair.
Learn to make schezwan noodle frankie recipe | noodle frankie | schezwan noodle kathi roll | street-style schezwan noodle frankie | with detailed step by step recipe photos and video below.
chilli potato recipe | Indian style chilli potato | restaurant style chilli potato | Chinese dry chilli potatoes | with amazing 29 images.
chilli potato recipe is an Indian style chilli potato which is an adaptation of Chinese chilli potatoes.
chilli potato is a luscious appetiser starter recipe which is inherited from the Chinese cuisine. Deep fried potato fingers tossed in Chinese sauces will surely make your mouth drool for Indian style chilli potato.
restaurant style chilli potato has found its place in menu's of Indian restaurants and is supremely famous snack. chilli potato is made in 2 ways one is dry chilli potatoes and the second one is with chilli potatoes with gravy here we have got you detailed recipe of restaurant style chilli potato.
chilli potato can be prepared in a jiffy, i make it for my kids for their evening snack or when i have guests coming over. Also, you can prepare this as a side dish when you prepare any Chinese main course dish. I prefer having chilli potato along Chinese fried rice and Chinese hakka noodles.
Make sure to relish chilli potatoes hot, as the crispiness of potatoes can be enjoyed. Also, you can cut potatoes in any desired shaped that you wish to.
Guaranteed excitement! chilli potato causes a thrilling burst of flavours in your palate with a combination of sauces, garlic, ginger and green chillies.
Potatoes, cut into fingers, absorb the flavours of the sauces very well and mingle nicely with the crunchy spring onions as well, resulting in a tongue-tickling restaurant style chilli potato starter for your meal.
Learn how to make chilli potato recipe | Indian style chilli potato | restaurant style chilli potato | Chinese dry chilli potatoes | with detailed step by step recipe photos and video.