Make Mouth-Watering Chilli Potato In Just 5 Steps

Chilli Potato is a popular Indo-Chinese dish featuring crispy fried potato cubes tossed in a flavorful, tangy, and spicy sauce.

Chilli Potato is a popular Indo-Chinese dish featuring crispy potato cubes tossed in a tangy and spicy sauce. Here’s a simple recipe to make this flavorful dish at home:

1. Ingredients

– Potatoes: 4 medium, peeled and cut into bite-sized cubes
– Cornstarch: 1/2 cup (for coating)
– All-purpose Flour: 2 tablespoons (for coating)
– Oil: For deep frying
– Green Bell Pepper: 1, diced
– Onion: 1 large, diced
– Garlic: 4 cloves, minced
– Ginger: 1-inch piece, minced
– Green Chilies: 2, sliced (adjust to taste)
– Soy Sauce: 2 tablespoons
– Red Chili Sauce: 2 tablespoons
– Tomato Ketchup: 2 tablespoons
– Vinegar: 1 tablespoon
– Sugar: 1 teaspoon
– Salt: To taste
– Black Pepper: 1/2 teaspoon
– Spring Onions: 2-3 tablespoons, chopped (for garnish)
– Coriander Leaves: A handful, chopped (for garnish)

2. Instructions

1. Prepare the Potatoes:

– Rinse the potato cubes and pat them dry with a paper towel. This helps achieve extra crispiness.
– In a bowl, mix the cornstarch and all-purpose flour. Toss the potato cubes in this mixture until evenly coated.

2. Fry the Potatoes:

– Heat oil in a deep pan or fryer to 350°F (175°C).
– Fry the coated potato cubes in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

3. Prepare the Sauce:

– In a large pan or wok, heat a little oil over medium heat.
– Add minced garlic, ginger, and sliced green chilies. Sauté for a minute until fragrant.
– Add diced onions and bell peppers. Stir-fry until they are slightly tender but still crisp.

4. Combine Ingredients:

– In a small bowl, mix soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, salt, and black pepper.
– Pour this sauce mixture into the pan with the sautéed vegetables. Stir well and cook for a couple of minutes to allow the flavors to meld.

5. Add Fried Potatoes:

– Gently fold in the crispy potato cubes, ensuring they are well-coated with the sauce. Cook for an additional 2-3 minutes, allowing the potatoes to absorb some of the sauce.

6. Garnish and Serve:

– Garnish with chopped spring onions and coriander leaves.
– Serve hot as an appetizer or side dish.