Chilli Potato Recipe

Chilli potato recipe with step by step pics. This is a deliciously addictive spicy chilli potato recipe. These crispy fried potatoes in a spicy, sour and slightly sweet sauce are so good and you will definitely ask for more. Though the list of ingredients might give you some jitters, but the dish is fairly easy to make. You will only know once you try this recipe at your home. A vegan dish.

How to make Chilli Potato

1. Firstly rinse 3 medium sized potatoes (250 to 275 grams) well in water. Then peel them. Then chop the potato in slices having 0.3 to 0.5 centimetre thickness.
2. Then cut each slice in sticks having 1 centimetre width.
3. In a bowl take 3 cups cold water. Place the potatoes in the water for 20 to 30 minutes.
4. Meanwhile, when the potatoes are soaking in water, prep the other ingredients. Chop 1 medium sized onion. Finely chop 1 small capsicum (green bell pepper), 4 to 5 medium to large garlic cloves, 1.5 inches ginger and 1 or 2 green chillies. You can even add ⅓ cup spring onion whites instead of onions.
5. In a small bowl take 2 teaspoons soy sauce (naturally fermented) and 2 teaspoons red chilli sauce or red chilli paste. Do add spicy red chilli sauce and not sweet red chilli sauce.
6. Mix both the sauces very well and keep aside.
7. Rinse the potatoes with running water. Then drain all the water very well. Place the potatoes in a mixing bowl.
8. Add 1 teaspoon Kashmiri red chilli powder and 1 teaspoon red chilli flakes. If you do not have Kashmiri red chilli powder, then add ¼ to ½ teaspoon red chilli powder. You can even add ½ teaspoon red chilli flakes.
9. Roughly mix.
10. Add 2 tablespoons corn flour (corn starch) and ¼ to ⅓ Teaspoon salt or add as per taste.
11. Mix very well.
12. Heat oil for deep frying in a kadai or pan or wok. Keep a medium flame. Add the potatoes. Oil splutters while adding potatoes. So be careful.
13. As soon as you add the potatoes, stir with the frying slotted spoon, so that the potatoes do not stick to each other.
14. Begin to fry potatoes on a medium flame.
15. Fry the potatoes stirring at intervals till the potatoes look crisp.
16. Remove with a slotted spoon.
17. Place the potato fries on kitchen paper towels. You can fry potatoes in two batches.
18. In the same bowl in which the potato was mixed with corn starch, you will see some potato juice mixed with the remaining corn flour. Keep this mixture as we will be adding it to the sauce later.
19. Heat 1 tablespoon toasted sesame oil in a wok or kadai.
20. Keep flame to medium or medium-high. Add the finely chopped ginger, garlic and green chillies.
21. Mix and stir fry on medium heat for 5 to 6 seconds.
22. do not brown them.
23. Add chopped onions and finely chopped capsicum.
24. Mix very well.
25. Stir fry on medium heat till the onions turn translucent.

Tips

1. Potatoes can be baked, air fried or shallow fried.
2. Add some more water if the sauce looks very thick.
3. Always serve them hot as the crispiness in the potatoes can be felt when eaten hot.
4. You can use spring onions also. If using spring onions, then garnish with spring onion greens.
5. You can reduce green chillies and vinegar for a less spicier version of chilli potato.
6. You can also skip sugar. Sugar balances the sour taste. But if you do not like a sweet taste in chilli potatoes, then skip adding the sugar.

For making chilli potato gravy

1. Add more water. So you can add about 1 cup water. Mix and let the gravy come to a boil on medium flame. Add the leftover potato juices+cornflour paste and let the gravy thicken. 
2. If the gravy looks watery and thin, then you add 1 to 2 teaspoons more of corn flour. Mix cornflour with 1 tablespoon water and then add. 
3. Check the taste and add more soy sauce, red chilli sauce, salt and pepper if required.