Prick the potatoes on all sides with a fork.
Mix them with one tablespoon of corn flour and keep aside.
Mix 1 tablespoon of corn flour in 1/4th cup of water and keep aside.
Heat 1/4 th cup of oil in a wok and fry the baby potatoes on medium flame, until golden, turning them occasionally.
Remove and keep aside
Now in another pan heat 1 teaspoon of oil, add the sliced onions, sauté on medium flame until translucent, add capsicum sauté for a minute.
Next add the potatoes, chopped ginger-garlic and green chillies.
Add hot and sweet tomato ketchup, salt, vinegar, corn flour+water mixture and soya sauce.
Mix with the help of a ladle and cook on low flame for 10-12 minutes stirring occasionally.
Remove from heat, garnish with chopped spring onion greens and serve the Chinese potato Manchurian with Chinese fried rice or simply as an appetizer.
