Crispy potatoes alongside a tangy spicy sauce make up the traditional Indian-Chinese dish named chilli potato. Your domestic kitchen can create restaurant-quality Chilli Potato in just 30 minutes during either snack time or guest appearances. The full process of making this dish requires only thirty minutes.
Ingredients
For the Potatoes
Use 3 medium birds eye potatoes that need peeling before you slice them into generous wedges or finger shapes.
3 tablespoons corn flour
2 tablespoons all-purpose flour (Maida)
½ teaspoon salt
¼ teaspoon black pepper powder
Water (as needed for batter)
Oil (for deep frying)
For the Sauce
2 tablespoons oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 green chili (sliced thinly)
½ cup onion (cubed)
The capsicum quantity required is half a cup which you can cut into any color cube shapes.
2 tablespoons soy sauce
1 tablespoon red chili sauce
1 tablespoon tomato ketchup
1 teaspoon vinegar
1 teaspoon sugar
¼ teaspoon black pepper powder
Use half teaspoon salt while using your own taste for a final adjustment.
1 tablespoon slurry made by dissolving 2 tablespoons of corn flour in 3 tablespoons of water
Use spring onion chopped into small pieces for providing garnish.
Step-by-Step Process
Step 1: Preparing the Potatoes
After peeling the potatoes cut them into large wedges for finger shapes.
Place the potatoes in a boil of salted water for 5-7 minutes so they become tender before reaching full cooking point. Drain and let them cool.
A mixing bowl contains corn flour with all-purpose flour and salt and black pepper which requires enough water to create a sticky batter.
To coat the potato fingers properly dip them completely into the prepared mixture.
Heat oil in a deep pan. Heat your cooking oil until hot and carefully deep fry your potatoes by batches until the completion of the desired golden crispness. Pour unnecessary oil through paper towels to remove it.
Step 2: Making the Sauce
Over medium-high heat pour two tablespoons of oil into a wok or deep pan.
Sauté a combination of garlic cloves and ginger pieces and green chili pieces for one minute. Sauté for 1 minute until aromatic.
Add cubed onions and capsicum. Stir-fry for 2-3 minutes to retain their crunch.
Turn the heat down before pouring in the soy sauce while adding all remaining ingredients – red chili sauce, tomato ketchup, vinegar, sugar, black pepper and salt. Mix thoroughly after each addition. Mix well.
Pour the mixture of corn flour slurry into the sauce. Stir the mixture constantly while heating because it requires thickening until it sticks to the spoon.
Step 3: Combining Potatoes with Sauce
Combine crispy fried potatoes in the pan while using spatulas to blend the sauce uniformly throughout all pieces.
For 1-2 minutes cook the mixture to enable flavour integration.
Finish the dish with chopped spring onions then serve when it is hot.
Tips for Perfect Chilli Potato
Crispy Potatoes
Cookie-crispiness occurs when you deep fry the potatoes twice. Portions of potato are best fried first at moderate temperatures then finished on high heat to get a perfect golden crisp.
Consistent Sauce
Use a continuous stirring motion while you add the corn-starch mixture together to stop lump formation.
Custom Spice Levels
To adjust spice levels use your preferred amount of chili sauce and green chilies.
Add Sesame Seeds
To enhance flavour and texture you should scatter toasted sesame seeds over the top.
Conclusion
Using only 30 minutes you can prepare chili potatoes for your table while producing delicious results. Chili potatoes find widespread appeal among children and adults because their delightful blend of heat and sweet and tangy tastes. Fried rice or eating the dish plain will give you a delicious snack that keeps you satisfied. You can experience Indo-Chinese magic in your home by trying this recipe right now.