This is a deliciously addictive spicy chilli
potato recipe. These crispy fried potatoes in a spicy, sour and slightly sweet
sauce are so good and you will definitely ask for more.
Chilli potato is a starter snack and can be served as it is without any side
or accompaniment. Though chilli potato is served as snack, I do prefer to serve
it with some roti or bread or as a side with veg noodles.
I
make this chilli potato and Schezwan chilli potato on
occasion. Preparing Chilli potato is similar to making Chilli Panner,
chilli mushroom or Chilli gobhi.
The best point of these recipes is that you can increase or
decrease the amount of sauces and spices that go into it. So you can have a
less spicy or a more spicy version of the same recipe.
TIPS FOR MAKING CHILLI POTATO
- Potatoes can be baked, air
fried or shallow fried.
- Add some more water if the
sauce looks very thick
- Always serve
them hot as the crispiness in the potatoes can be felt when eaten hot.
- You can use spring onions
also. If using spring onions, then garnish with spring onion greens.
HOW TO MAKE CHILLI POTATO
1. Firstly
rinse 3 medium sized potatoes (250 to 275 grams) well in water. Then peel them.
Then chop the potato in slices.
2. In a bowl
take 3 cups cold water. Place the potatoes in the water for 20 to 30 minutes.
3. Meanwhile, when the
potatoes are soaking in water, prep the other ingredients. Chop 1 medium sized
onion. Finely chop 1 small capsicum (green bell pepper), 4 to 5 medium to large
garlic cloves, 1.5 inches ginger and 1 or 2 green chillies. You can even add ⅓
cup spring onion whites instead of onions.
4. In a
small bowl take 2 teaspoons soy sauce (naturally fermented) and 2 teaspoons red
chilli sauce or red chilli paste. Do add spicy red chilli sauce and not sweet red
chilli sauce.
5. Mix both
the sauces very well and keep aside.
6. Rinse the potatoes
with running water. Then drain all the water very well. Place the potatoes in a
mixing bowl.
7. Add 1
teaspoon Kashmiri red chilli powder and 1 teaspoon red chilli flakes. If you do
not have Kashmiri red chilli powder, then add ¼ to ½ teaspoon red chilli
powder. You can even add ½ teaspoon red chilli flakes.
8. Roughly
mix, Add 2 tablespoons corn flour (corn starch) and ¼ to ⅓ Teaspoon salt or add as per taste. Mix well.
9. Heat oil
for deep frying in a kadai or pan or wok. Keep a medium flame. Add the
potatoes. Oil splutters while adding potatoes.
10. Heat oil
for deep frying in a kadai or pan or wok. Keep a medium flame. Add the
potatoes. Oil splutters while adding potatoes.
11. Begin to
fry potatoes on a medium flame.
12. Place the
potato fries on kitchen paper towels. You can fry potatoes in two batches.
13. In the
same bowl in which the potato was mixed with corn starch, you will see some
potato juice mixed with the remaining corn flour. Keep this mixture as we will
be adding it to the sauce later.
14. Heat 1
tablespoon toasted sesame oil in a wok or kadai.
15. Keep
flame to medium or medium-high. Add the finely chopped ginger, garlic and green
chillies.]
16. Mix and
stir fry on medium heat for 5 to 6 seconds.
17. Add
chopped onions and finely chopped capsicum.
18. Add the
mixed sauces from the bowl.
19. Add ¼ to
⅓ cup water. Stir and mix.
20. Let the
entire sauce mixture come to a boil.
21. Now add
the corn starch mixture from the bowl. Stir and mix.
22. Season
with freshly crushed black pepper or black pepper as required or you can add
about 2 to 3 pinches of black pepper powder. Also, add salt as per taste and ½
to 1 teaspoon sugar if you prefer. if you do not like a slightly sweet
taste in chilli potatoes, then skip the sugar. Also go easy on the salt as
the sauces and corn flour mixture already has salt in them.
23. Add the
fried potato.
24. Switch
off the flame. Add 1 to 2 tablespoons chopped coriander leaves. If you have
used spring onion whites, then add spring onion greens at this step.
25. Lastly,
add ½ teaspoon white vinegar or rice vinegar or rice wine. Mix well.
26. Serve Chilli
Potato Hot. while serving you can garnish with some coriander leaves if you
want. Do serve them hot as the crispiness in the potatoes can be felt when
eaten hot. If served after some time, the crispiness won’t be felt in the
potatoes.