Pairs well with Crispy Chili Potato
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Crispy Chili Potato
(2.5)
13.1K views • 11d ago
146
A popular Chinese-style spicy potato dish that can be served dry or with gravy. The recipe involves boiling, coating, frying potatoes, and preparing a flavorful chili sauce with vegetables and spices.
00:20:00 total
Serves 3
medium
Sides / Appetizer
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Ingredients
- Large frying potatoes - 5 (peeled and diced)
- Water - as required (for boiling potatoes)
- Salt - to taste (for boiling and coating potatoes)
- Vinegar - 2 tbsp (for boiling potatoes)
- Oil - 2 tbsp (for cooking dry chili potato)
- Dry Kashmiri red chillies - 4-5 (deseeded and roughly chopped)
- Ginger - ½ inch piece (peeled and finely chopped)
- Green chili - 1 (less spicy and chopped)
- Onions - 2 medium (diced)
- Prepared sauce mixture - watch the video to see (see below for ingredients)
- Capsicums - 2 large (diced)
- Spring onion bulbs - ¼ cup (chopped)
- Fried potatoes - from coated and fried boiled potatoes
- Chilli oil - 1 ½ tsp (for dry chili potato)
- Spring onion - ¼ cup (chopped for garnish)
- Remaining chili potato - watch the video to see (for gravy)
- Fresh red chillies - 2 (roughly chopped for gravy)
- Capsicum - ½ large (diced for gravy)
- Chilli oil - 1 tsp (for gravy)
- Water - ⅓ cup (for gravy)
- Cornstarch slurry - 2 tbsp (for gravy)
- Onion - 2 tbsp (diced for gravy)
- Cornstarch - ⅓ cup (for coating potatoes)
- Little water - as needed (for coating potatoes)
- Oil - for frying (for frying coated potatoes)
- Light soy sauce - 2 tsp (for sauce mixture)
- Red chilli sauce - 2 tsp (for sauce mixture)
- Green chilli sauce - 1 tsp (for sauce mixture)
- Vinegar - 2 tsp (for sauce mixture)
- Tomato ketchup - 1 ½ tbsp (for sauce mixture)
- Coriander sprig - for garnish
Instructions
- Boil Potatoes: In a saucepot, add water, salt, vinegar, and diced potatoes. Cook for 7-8 minutes until half cooked. Transfer to a bowl and set aside.
- Coat Potatoes: In a bowl, mix boiled potatoes with cornstarch, salt, and a little water to coat well.
- Fry Potatoes: Heat oil in a kadai or deep pan. Fry the coated potatoes until golden brown. Drain on absorbent paper and keep aside.
- Prepare Sauce Mixture: Mix light soy sauce, red chilli sauce, green chilli sauce, vinegar, and tomato ketchup to make the prepared sauce mixture.
- Make Chili Potato Dry: Heat oil in a wok or pan. Add dry Kashmiri red chillies, ginger, green chilli, and onions. Toss on high flame for 1 minute. Add prepared sauce mixture, diced capsicum, spring onion bulbs, and fried potatoes. Toss well on high flame. Finish with chilli oil and chopped spring onion. Garnish with spring onion and coriander sprig. Serve hot.
- Make Chili Potato Gravy: In a wok or pan, add remaining chili potato, fresh red chillies, diced capsicum, chilli oil, and water. Bring to a quick boil. Add cornstarch slurry and diced onion. Cook for 1 minute on high flame. Garnish with spring onion and coriander sprig. Serve hot.
