Chilli Potato is an Indo-Chinese dish where crispy fried potatoes are tossed in a spicy, tangy sauce. It’s a popular street food that’s beloved for its fiery flavor and is often served as an appetizer or snack.
Chilli Potato Recipe
Chilli Potato is a popular Indo-Chinese appetizer or snack that tantalizes taste buds with its delightful combination of crispy fried potato chunks coated in a savory, spicy, and tangy sauce. This dish is known for its enticing flavors and is a favorite among lovers of Indo-Chinese cuisine.
Ingredients
For the Fried Potatoes:
- 4 medium Potatoes peeled and cut into fingers
- 3 tablespoons Cornflour
- 2 tablespoons All-purpose Flour (Maida)
- 1 teaspoon Ginger-Garlic Past
- 1 teaspoon Red Chili Powder
- to taste Salt
- Water to make the batter
- Oil for deep frying
For the Sauce:
- 2 tablespoons Garlic finely chopped
- 2 Green Chilies slit
- 1 medium Onion cubed
- 1 small Capsicum (Bell Pepper) cubed
- 1 tablespoon Soy Sauce
- 2 tablespoons Red Chili Sauce
- 2 tablespoons Tomato Ketchup
- 1 teaspoon Vinegar
- 1/4 cup Spring Onion Greens chopped
- 1 tablespoon Cornflour dissolved in 1/4 cup water
- to taste Salt
- 2 tablespoons Oil
- 1 teaspoon Sesame Seeds (for garnish, optional)
Instructions
Prep the Potatoes:
- In a bowl, combine cornflour, all-purpose flour, ginger-garlic paste, red chili powder, and salt. Add just enough water to make a smooth, thick batter.
- Coat the potato fingers in the batter evenly.
Fry the Potatoes:
- Heat oil in a deep pan. Once hot, add the coated potatoes in batches and fry until golden brown and crispy.
- Remove and place on paper towels to drain excess oil.
Prepare the Sauce:
- Heat 2 tbsp of oil in a wok or frying pan. Add the chopped garlic and green chilies, sauté for a few seconds.
- Add the onions and capsicum, stir-fry on high heat for 2 minutes.
Sauce Seasoning:
- Stir in soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well.
- Pour the cornflour mixture into the pan, stirring continuously, until the sauce thickens.
Toss the Potatoes:
- Reduce the heat to medium and add the fried potatoes to the sauce. Toss well to ensure all the pieces are coated.
- If the sauce is too thick or dries up, add a little water to loosen it.
Garnish and Serve:
- Garnish with spring onion greens and sesame seeds.
- Serve the Chilli Potato hot as an appetizer or side dish.
Tips and Information
Conclusion:
Chilli Potato is a mouthwatering fusion of textures and flavors, where crispy potato chunks meet a savory, spicy, and tangy sauce. Its enticing taste and the play of spices and textures make it a sought-after dish among fans of Indo-Chinese cuisine. Whether enjoyed as an appetizer, snack, or main course, Chilli Potato adds a fiery and delectable dimension to the world of culinary delights.Tips and Overview
- Potato Consistency: For best results, the potatoes should be cut uniformly to ensure even cooking.
- Batter Coating: Ensure a good coating of batter on the potatoes for the perfect crispiness.
- Frying: Fry the potatoes on medium heat to cook them thoroughly without burning the exterior.
- Sauce Consistency: Adjust the consistency of the sauce to your liking; it should be thick enough to cling to the potatoes but not so thick that it becomes gloopy.
- Serving Suggestion: Chilli Potato is best served immediately while the potatoes are still crispy.
- Adjusting Heat: You can increase or decrease the amount of chili powder and chili sauce depending on your spice tolerance.