Indulge in the irresistible flavors of crispy Chilli Potato with this easy-to-follow recipe. Chilli Potato is a popular Indo-Chinese dish known for its crunchy texture and vibrant flavors. This recipe transforms simple potato wedges into a delightful treat that’s perfect for any occasion.
To begin, gather your ingredients. You’ll need potatoes, cornflour (cornstarch), all-purpose flour, salt, black pepper, and oil for frying. For the sauce, prepare soy sauce, ketchup, vinegar, chili sauce, garlic, ginger, and green chilies. These ingredients come together to create a balance of tangy, sweet, and spicy flavors that make Chilli Potato so addictive.
Start by cutting potatoes into wedges and coating them with a mixture of cornflour, all-purpose flour, salt, and black pepper. Fry the wedges until they are golden brown and crispy. Meanwhile, prepare the sauce by sautéing garlic, ginger, and green chilies in oil until aromatic. Add soy sauce, ketchup, vinegar, and chili sauce, adjusting the quantities to achieve your desired level of spiciness and tanginess.
Once the sauce is ready, toss the fried potato wedges in the sauce until each wedge is evenly coated. Garnish with spring onions or cilantro for a fresh touch. The result is a medley of textures – crispy on the outside, tender on the inside, with a burst of flavors in every bite.
Chilli Potato is versatile; serve it as an appetizer at parties, alongside rice or noodles for a complete meal, or simply enjoy it as a satisfying snack. Its bold flavors make it a hit with both adults and kids alike. Whether you’re hosting a gathering or craving a savory treat, this Chilli Potato recipe is sure to impress.
Follow these straightforward steps to create a dish that will leave everyone asking for more. With its crunchy goodness and delicious sauce, Chilli Potato is guaranteed to satisfy your taste buds and become a favorite in your recipe repertoire. Try it today and experience the joy of homemade Indo-Chinese cuisine at its finest.
Chilli potato
Ingredients
boiling the potatoes
- 300 grams Potatoes
- 1 000 ML Water
- salt
Frying potatoes
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder or chilli flakes
- 1/4 tsp garlic powder
- 1 tsp tsp salt
- 2 tbsp all purpose flour
- 2 tbsp corn flour
- 2 tbsp water for batter
- 100 ml ▢oil for frying
For the sauce
- 2 tbsp oil
- 3 clove garlic sliced
- 1 inch ginger chopped
- 2 tbsp spring onions chopped
- ½ onion petals
- ½ capsicum chopped
- 2 tbsp tomato sauce
- 2 tbsp vinegar
- 2 tbsp soy sauce
- ¼ tsp chilli powder
- ¼ tsp salt
- ¼ tsp pepper powder
- 1 tsp corn flour
- ½ cup water
- 2 tbsp spring onion chopped
Instructions
cutting the potatoes
- wash potatoes in water then. peel the potatoes
- cut the potatoes in wedges
frying the wedges
- Take corn flour, all-purpose flour, garlic powder, turmeric powder, chilly powder, and salt in a large mixing bowl. Pour water little by little and mix well to make a thick batter.
- Add potato wedges. Mix well to coat all the wedges evenly.
- Heat oil in a frying pan over medium flame. When the oil is medium hot, add wedges one by one and fry them
- Fry until crispy and golden
- Now, take them out in a plate and strain
preparing the sauce
- Heat 1 tablespoon oil in a pan over low-medium flame. 1/2 teaspoon red chili flakes, 1 tablespoon finely chopped garlic, , 3-4 sliced green onion (spring onion)
- Add 1/4 cup sliced Capsicum (green bell pepper) and salt. Sauté for a minute.
- Add 2 tablespoons tomato ketchup, 1 tablespoon green chili sauce (or red chili sauce), and 1 teaspoon soy sauce.
- Mix 1 teaspoon cornstarch (cornflour) with 4 tablespoons water in a small bowl. Add cornstarch-water mixture.
- Mix well and cook until the sauce turns thick for 1-2 minutes over high flame.
- now add the potato wedges and serve