Who can say NO to indo chinese cuisine??
I haven’t heard anyone even my Nanima enjoys it.😍
Today I thought to share a very simple and easy recipe—- Chilli Potato
This spicy Indo Chinese cuisine starter, is made with fried potatoes tossed in chilli sauce. This chilli potato recipe will help you to make spicy, lightly sweet and tangy restaurant style starter. This chilli potato is a semi dry version and is simply addictive and tasty.
Chilli potato recipe is a very simple dish that can be made easily at home with very few ingredients. Does not call for any fancy ingredients except for some sauces like soya sauce, chilli sauce which is very much used in Chinese cuisine. And most importantly potatoes which are always available at home.
Preparation Time– 30 minutes.
Cooking Time– 15 minutes.
For frying potatoes :
3 medium sized raw potatoes
2 tbsp cornflour
Salt to taste
Red chili powder as required
Oil as required for frying
water as required for soaking potatoes
For chilli potato :
1/4 cup spring onion greens finely chopped
1/4 cup medium sized onion petals
1/4 cup medium sized capsicum cubed
2 green chilies roughly slit
1/2 tsp dark soy sauce
1 tsp vinegar
2 tbsp red chili sauce
1 tsp sugar
1 tbsp cornflour
4 tbsp water
2 tsp oil
For garnishing : (optional)
1 tsp spring onion greens or coriander leaves, finely chopped
Preparing the fried potatoes :
Collect all the required ingredients.
Wash potatoes properly, and slice them lengthwise thinly or in the same way as we do for french fries.
Soak them in salted water for about 30 minutes. They will have to be parboiled too if using a variety that doesn’t get cooked fast. I did not parboil mine.
After 30 minutes, drain them up completely in a colander.
Add them to a wide bowl and add cornflour, salt, and red chili powder. Take care to remove all the water from potatoes, otherwise, it will form a batter and the mixture will not get coated well on the potato pieces.
Mix well making sure the corn flour gets coated nicely with potatoes.
To fry cornflour coated potatoes, heat oil in a pan.
When the oil is hot enough, add the coated potato pieces in batches and fry them on medium flame.
Stir occasionally, till the potatoes turn golden brown and crisp.
When they are half done, the flame can be lowered a bit to make sure they are completely cooked inside without burning outside.
When they are golden brown, remove the potato pieces using a slotted spoon and transfer them to a kitchen tissue or an absorbent paper to remove excess oil. Keep them aside.
Making chili potato :
Heat another pan, add 2 tsp oil. When oil gets heated add slit green chilies.
Then add half of the spring onion greens, thinly sliced onion, and saute again on medium flame till onion turns transparent. You can use any one kind of onions.
Add bell peppers and saute.
Stir fry for one or two minutes. Don’t cook capsicum too much. It should have a slight crunch.
Now add red chili sauce, dark soy sauce, vinegar, and sugar. Here I have not added red chili powder and salt because by adding the red chili sauce, it enhances the color of the dish and as salt is contained in the red chili sauce. Alternately you can add red chili powder if you want chili potatoes spicier.
Stir every thing well till the sauce are combined and fry just for a minute.
Till the sauces are cooking, prepare cornflour paste by mixing cornflour and water.
Beat with a fork until all lumps get dissolved.
Add cornflour paste and simmer for a few minutes till the the sauce begins to thicken.
When the sauce thickens, add the fried potatoes and spring onion greens.
Mix gently making sure that the sauce gets coated well on the potato pieces.
Chilly potatoes are ready. Take out in a serving plate and garnish with seaseme seeds and spring onion greens.
Serve the chili potatoes hot with veg fried rice or with veg hakka noodles.
1. My kids like to have coriander leaves so I garnish with that only).
2. It can be packed in kid’s lunch box or make small size pieces for a picnic or small party.