Chilli potato recipe

Chilli potato recipe  recipe with a detailed photo and video recipe – is a very simple dish that can be made easily at home with very few ingredients. Potato chilli does not call for any fancy ingredients except for some sauces like soya sauce, chilli sauce which is very much used in Chinese cuisine.

Indo-Chinese dishes are very popular throughout the country and loved by all.  Chilli potato recipe also called as chilli aloo is an addition to the series of Indo Chinese recipes.  They are very easy to make and delicious.

 Potato chilli is prepared for any other chilli variant, but the potatoes has to be converted to wedges before mixing with soy, vinegar, chili sauce base. Chilli potato has become one of the most liked Chinese recipes. Kids like this recipe very much.

#Serving Suggestion:  Serve these finger sandwich as alone or with a cup of tea /coffee in the evening. It can be packed in kid’s lunch box or make small size pieces for a picnic or small party.

⇒Do give this recipe a try and share your comments below with me.

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CHILLI POTATO RECIPE

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.

Course Appetizer, starters
Cuisine Indo-Chinese
Keyword chili potato
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Author Achala

Ingredients

for frying potatoes :

  • 3 medium sized raw potatoes
  • 2 tbsp cornfour
  • 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 :

  • 1 tsp seaseme seeds
  • 1 tsp spring onion greens finely chopped

Instructions

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.

How To Make Chilli Potato (Step By Step Instructions With Photos) :

preparing the fried potatoes :

1.Collect all the required ingredients.

2. Wash potatoes properly, and slice them lengthwise thinly or in the same way as we do for french fries. 

3. 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.

4. After 30 minutes, drain them up completely in a colander. 

5. 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.

6. Mix well making sure the corn flour gets coated nicely with potatoes.

7. To fry corn flour coated potatoes, heat oil in a pan. 

8. When the oil is hot enough, add the coated potato pieces in batches and fry them on medium flame.

9. Stir occasionally, till the potatoes turn golden brown and crisp.

10. When they are half done, the flame can be lowered a bit to make sure they are completely cooked inside without burning outside.

11. 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 :

1.Heat another pan, add 2 tsp oil. When oil gets heated add slit green chilies.

2. 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.

3. Add bell peppers and saute.

4. Stir fry for one or two minutes. Don’t cook capsicum too much.  It should have a slight crunch.

5. 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.

6. Stir every thing well till the sauce are combined and fry just for a minute.

7. Till the sauces are cooking, prepare cornflour paste by mixing cornflour and water.

8. Beat with a fork until all lumps get dissolved.

9. Add cornflour paste and simmer for a few minutes till the the sauce begins to thicken.

10. When the sauce thickens, add the fried potatoes and spring onion greens.

11. Mix gently making sure that the sauce gets coated well on the potato pieces.

12. Chilly potatoes are ready. Take out in a serving plate and garnish with seaseme seeds and spring onion greens.

13. Serve the chili potatoes hot with veg fried rice or with veg hakka noodles.

Recipe Notes:

  • Adding corn flour to potatoes makes potatoes more crispy.
  • Deep fry on medium flame for more crispy and even browning of potatoes. Alternatively, bake at 200-degree Celsius for 15-18 minutes or till the potatoes are golden and crisp.
  • You can also shallow fry the potatoes if you don’t want to deep fry, but this takes a lot of time to fry the potatoes till crisp.
  • You can also use black pepper powder to make chili potato more spic
  • To make this chili potato recipe, potatoes need to be crisp fried and then tossed in sweet sour chili sauce. Alternately for a better healthier option, they can also be grilled or pan roasted and added to the sauce.
  • If you do not like the sweet taste, skip the sugar.
  • Remove the excess starch from the potatoes it otherwise, the wedges may turn soft and soggy while deep frying.

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