popular Indo-Chinese appetizer that never fails to captivate taste buds. This dish marries the essence of sweet, tangy, and spicy notes, creating a harmonious symphony that is both delicious and addictive. In this culinary journey, we'll explore the steps to cook these irresistible Chilli Potatoes, ensuring a delightful experience for your palate and those lucky enough to join you at the table.
Potatoes:
Begin with 4 to 5 medium-sized potatoes. Opt for a variety that offers a good balance of starchiness and flavour.
Corn Flour:
Coat the
potato pieces with corn flour to achieve a crisp exterior. Approximately 2-3
tablespoons should suffice.
All-Purpose Flour (Maida):
Combine 1-2 tablespoons of all-purpose flour with corn flour to create a coating that promotes a crunchy texture.
Salt and Pepper:
Season the coating with salt and pepper to enhance the overall taste of the Chilli Potatoes.
Oil for Frying:
Use a neutral oil with a high smoke point, such as vegetable or canola oil, for deep-frying the potatoes.
For the Sauce:
a. 2 tablespoons of Soy Sauce
b. 1 tablespoon of Tomato Ketchup
c. 1 tablespoon of Red Chilli Sauce
d. 1 tablespoon of Vinegar
e. 1 tablespoon of finely chopped Garlic
f. 1 tablespoon of finely chopped Ginger
g. 2-3 Green Chilies, finely chopped
h. 1 Onion, sliced
i. 1 Capsicum, sliced
j. Spring Onions for garnish
Cooking Instructions:
Preparing the Potatoes:
Peel and cut the potatoes into thin, even strips or wedges. Rinse them under cold water and pat them dry with a kitchen towel.
Coating the Potatoes:
In a bowl, mix corn flour, all-purpose flour, salt, and pepper. Toss the potato pieces in this mixture until they are evenly coated.
Deep-Frying
the Potatoes:
Heat oil in a deep pan or wok for frying. Carefully drop the coated potato pieces into the hot oil, frying them until they turn golden brown and crispy. Ensure they are cooked thoroughly and have a crisp texture. Once done, remove them and let excess oil drain on a paper towel.
Preparing the Sauce:
In a separate pan, heat a tablespoon of oil. Add finely chopped garlic and ginger, sautéing until they release their aroma. Add sliced onions, green chillies, and capsicum, stir-frying until they are slightly tender.
Creating the Flavorful Sauce Blend:
In the same pan, add soy sauce, tomato ketchup, red chilli sauce, and vinegar. Stir the sauces together, creating a vibrant and flavorful blend. Adjust the quantity of sauces based on your preference for sweetness or spiciness.
Integrating the Potatoes:
Once the sauce is well-mixed and heated, gently toss the fried potatoes into the pan. Ensure each potato piece is coated evenly with the delectable sauce.
Garnishing and Serving:
Sprinkle finely chopped spring onions over the Chilli Potatoes for a fresh and crunchy
garnish. Toss the mixture one final time to incorporate the garnish.
Presentation:
Plate the
Chilli Potatoes with finesse, ensuring they are arranged attractively. Serve
them hot, with additional chopped spring onions sprinkled on top for a burst of
colour.
Cooking
Chilli Potatoes is an adventure in creating a dish that not only delights the
taste buds but also satisfies the craving for a perfect blend of flavours and
textures. With the crispy exterior of the deep-fried potatoes meeting the bold
and tangy notes of the sauce, this Indo-Chinese delicacy is bound to become a
favourite in your culinary repertoire. So, gather your ingredients, roll up your
sleeves, and embark on a flavorful journey that culminates in a plate full of
irresistible Chilli Potato delights.
Ingredients:-
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