Chits Kitchen

Chilli Potato or Crispy Potato Chilli is an Indo Chinese recipe prepared by cooking fried potato fingers in a spicy slurry of various Sauces and Corn Flour. Onion, Garlic and Ginger are added to give a different flavour to this dish. To give a twist to the recipe, some people love to add honey to it at the end which we refer to as Honey Chilli Potato. There are two forms of preparing this recipe, Dry Chilli Potato and Chilli Potato Gravy. Here we will be preparing the dry version. There is also a different version of Chilli Potato which we prepare using Schezwan Sauce and refer it as Schezwan Chilli Potato.

Chilli Potato is one of the most famous Indian street foods found in street side stall as well as in the restaurant. It is mostly popular in North India especially in Delhi and is common amongst the kid as well as the younger generation. To make Crispy Chilli Potato, boil the potatoes to remove the excess starch. It helps in preventing the potatoes to become soft while frying.

There are few things that are unique about the method that I use to prepare Chilli Potato. I prefer to coat the potato strips twice. Firstly I dry coat it with the mixture of Corn Flour, Maida and Black Pepper. Then I wet coat it with batter prepared from Corn Flour and Maida before frying it in oil. Frying of the potato fingers also requires two steps. In the first step fry it for 2-3 minutes and take it from the oil. Allow it to cool down. After it cools down, fry it again till golden. Also to make thick slurry, I prefer to use Corn Flour to make paste.

To make Chilli Potato, we first need to fry the potato fingers. Peel off the outer layer of the potatoes and then cut them into long strips. Wash and boil the potato fingers for few minutes. Strain it out from the water and keep it in a separate large mixing bowl. Add Corn Flour, Maida and Black Pepper. Dry coat the potato fingers. Now make a thick batter of Maida and Corn Flour for the second coating of the potato fingers. Coat the potatoes with the batter and then fry in oil. We will be frying the potatoes two times in oil. First fry it for few minutes and then allow it to cool. After it cools down, fry it again till light golden in colour.

Next we have to prepare the slurry into which we will add the fried potato fingers. To make the slurry we have to first fry the Onion and Capsicum. Add the Tomato Sauce, Red Chilli Sauce, Soya Sauce, Corn Flour paste and other ingredients. Cook for few minutes till a thick slurry is formed. Add the potato fingers, mix it and again cook for few minutes. Switch off the flame and take it out in a serving plate. Serve it by garnishing with Coriander Leaves and Spring Onions.

Please try our other Indo Chinese Recipes,

Schezwan Fried Rice

Chilli Paneer Dry

Chilli Paneer Gravy

Veg Manchurian

Paneer Manchurian

Paneer Fried Rice

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Chilli Potato/Crispy Potato Chilli/Dry Chilli Potato

Chilli Potato is a Chinese fast food prepared by cooking fried potato fingers in a slurry of different sauce and Corn Flour.

Course Starters

Cuisine Indo-Chinese

Keyword Chilli Potato

Preparation Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2 servings

Calories

Author Recipe by Chits

Ingredients:

For Boiling & Frying Potatoes:

• 4 medium Potato
• 4 cup Water
• 2 teaspoon Salt
• Oil to fry

For Dry Coating:

• 2 tablespoon Corn Flour
• 1 tablespoon Maida (All-purpose flour)
• 1/4 teaspoon Black Pepper Powder

For Wet Coating:

• 1/4 cup Corn Flour: 1/4 cup
• 1/4 cup Maida (All-purpose flour)
• Water as required
• Salt to taste

For Sauce/Gravy:

• 1/2 piece Chopped Capsicum
• 1 medium Chopped Onion
• 10-12 pieces Chopped Garlic
• 1 inch Grated Ginger
• 2 pieces Chopped Green Chilli
• 1/4 teaspoon Black Pepper Powder
• 2 tablespoon Tomato Ketchup
• 1 tablespoon Red Chilli Sauce
• 1 teaspoon Soya Sauce
• 1 tablespoon Corn Flour
• 1 teaspoon Roasted Sesame Seeds (Optional)
• 1 teaspoon Vinegar
• 3-4 tablespoon Water
• Oil for frying
• Salt to taste

For Garnishing:

• Spring Onions for garnishing
• Coriander Leaves for garnishing

Instructions:

Preparation and Frying of Potato Fingers:

• Take the Potatoes and peel off the outer layer with the help of a peeler. Wash it after peeling off the outer surface.
• Place the potatoes on chopping board and cut them into thin long strips. Put the sliced potatoes in cold water. Rinse and strain them.
• Now take Water and boil it over medium heat. Add the cut Potatoes and Salt into it.
• Allow it to boil until it is parboiled or is 25 % cooked. Switch off the flame.
• Strain out the boiled potatoes from the water and keep in a separate large mixing bowl.
• To dry coat the potatoes, add Corn Flour, Maida and Black Pepper Powder into it.
• With the help of hand or large spoon mix properly so that the potato fingers are well coated with Corn Flour and Maida. Keep it aside.
• Now take another bowl to make the wet coating. Add Corn Flour, Maida and Salt. Add Water and mix it to make a thick batter.
• Next add the dry coated potato fingers into the batter. Mix it well to coat each potato fingers with the batter.
• Now heat Oil in a Kadai over medium heat.
• Take the coated potato fingers and dip it into the oil one by one.
• For the first fry, we will fry them only for 2 minutes. After 2 minutes, we will take out the potato fingers in a plate and allow it to cool down to room temperature.
• After it cools down, we will once again fry the potatoes over high flame.
• Heat the Oil over high flame and fry the potatoes till it becomes light golden in colour. Take it out in a plate and keep it aside.

Preparation of Chilli Potato:

• Take Corn Flour in a bowl. Add Water into it and mix it to make a thin paste. Keep it aside.
• Heat Oil in a dip kadhai over medium flame.
• Add Chopped Garlic, Chopped Ginger, Chopped Chilli, Chopped Onion and Chopped Capsicum. Fry them for a minute.
• Next add Tomato Ketchup, Red Chilli Sauce, Soya Sauce, Black Pepper and little amount of Salt. Saute them for few seconds.
• Now add the prepared Corn Flour paste into the vegetables. Mix all the ingredients and cook for around 2 minutes till the sauce gets thickened.
• Now add Vinegar and Roasted Sesame Seeds. Mix them properly.
• At last add the Fried Potatoes to the sauce. Mix them well so that all the potato fingers are properly coated with the sauce.
  
• Switch off the flame and take it out in a serving plate. Serve it by garnishing with Spring Onions and Coriander Leaves.
  

Notes:

1. Adding of Capsicum and Sesame seed is optional. If you want you can skip it.
2. If you do not have Red Chilli Sauce, you can replace it with Green Chilli Sauce.
3. Some people love to have Honey Chilli Potato. To make Honey Chilli Potato, just add honey at the end before switching off the stove.
4. You must be careful while adding salt since we are adding salt in each and every stage.
5. We have added Corn Flour paste to make the slurry thick. You can skip it if you want and can add only water to make the slurry.