Chilli Potatoes are a popular Indo-Chinese dish consisting of crispy fried potato cubes or strips tossed in a flavorful and spicy sauce. The dish combines the crunchiness of fried potatoes with a tangy, savory sauce made with garlic, ginger, chili, and a blend of sauces like soy, chili, and tomato ketchup. It’s a deliciously fiery and satisfying appetizer or side dish, often garnished with spring onions for a fresh finish.
Here’s a detailed recipe:
Ingredients:
For frying the potatoes:
- 4 medium-sized potatoes, peeled and cut into cubes or thin strips
- Oil for deep frying
- Salt to taste
- Cornflour (cornstarch) for coating
For the sauce:
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2-3 green chilies, slit lengthwise (adjust to taste)
- 1 small onion, finely chopped
- 1 small bell pepper (capsicum), thinly sliced
- 2 tablespoons tomato ketchup
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce (adjust to taste)
- 1 tablespoon vinegar
- 1 tablespoon cornflour dissolved in 1/4 cup water (for thickening)
- 1 teaspoon sugar
- Salt to taste
- Spring onions for garnish (optional)
Instructions:
Frying the potatoes:
- Prepare the potatoes:
- Rinse the potato cubes/ strips in water to remove excess starch. Pat them dry using a kitchen towel.
- Coat the potato pieces with a thin layer of cornflour, ensuring they are evenly coated.
- Frying the potatoes:
- Heat oil in a pan or wok for deep frying over medium-high heat.
- Once the oil is hot, carefully add the coated potato cubes/strips in batches. Fry until they turn golden brown and crispy.
- Remove the fried potatoes using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Keep them aside.
Making the Chilli Potato sauce:
- Prepare the sauce base:
- In the same pan or wok, heat 2 tablespoons of oil over medium-high heat.
- Add chopped garlic, ginger, and slit green chilies. Sauté for a minute until aromatic.
- Add vegetables and sauces:
- Add finely chopped onions and thinly sliced bell peppers (capsicum). Stir-fry for a couple of minutes until they turn slightly tender yet crunchy.
- Add tomato ketchup, soy sauce, chili sauce, vinegar, sugar, and salt. Mix well.
- Thicken the sauce:
- Pour the cornflour-water mixture into the pan and stir quickly. Allow the sauce to simmer and thicken. Adjust the consistency by adding more water if needed.
- Combine with fried potatoes:
- Once the sauce reaches the desired consistency, add the fried potatoes to the pan.
- Toss the potatoes gently in the sauce until they are evenly coated and heated through.
- Garnish and serve:
- Garnish the Chilli Potatoes with chopped spring onions (if using).
- Serve hot as an appetizer or as a side dish with fried rice or noodles.
These spicy and tangy Chilli Potatoes are a flavorful delight, offering a perfect balance of crispy potatoes and savory sauce, ideal for enjoying as a snack or as part of a meal!
