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.
Servings 2 servings
Calories
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
- Adding of Capsicum and Sesame seed is optional. If you want you can skip it.
- If you do not have Red Chilli Sauce, you can replace it with Green Chilli Sauce.
- Some people love to have Honey Chilli Potato. To make Honey Chilli Potato, just add honey at the end before switching off the stove.
- You must be careful while adding salt since we are adding salt in each and every stage.
- 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.