Chilli Potatoes


Chilli Potatoes

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Guaranteed excitement! Chilli Potatoes causes a thrilling burst of flavours in your palate with a combination of sauces, garlic, ginger and green chillies. Potatoes, cut into fingers, absorb the flavours of the sauces very well and mingle nicely with the crunchy spring onions as well, resulting in a tongue-tickling starter for your meal. The best part about Chilli Potatoes is that it can also be prepared quite easily, since it relies mostly on readymade sauces for flavouring.

Chilli Potatoes recipe - How to make Chilli Potatoes

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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Ingredients

3 cups par-boiled potato fingers
oil for deep-frying
2 tsp cornflour
1 tbsp oil
2 tsp finely chopped green chillies
1 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/4 cup finely chopped spring onion whites and greens
1 tbsp tomato ketchup
1 tbsp chilli sauce
1 tsp soy sauce
salt to taste

For The Garnish
1 tbsp finely chopped spring onion whites and greens

Method
    Method
  1. Heat the oil for deep-frying in a deep non-stick kadhai, add a few potato fingers at a time, deep-fry till they turn light brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
  2. Combine the cornflour and ¼ cup of water in a bowl and mix well and keep aside.
  3. Heat the oil in a broad non-stick pan or a wok, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
  4. Add the spring onion whites and greens, tomato ketchup, chilli sauce, soya sauce, cornflour-water mixture and salt, mix well and cook on a high flame for a few seconds.
  5. Add the fried potato fingers, toss gently and cook on a high flame for 1 minute.
  6. Serve immediately garnished with spring onion whites and greens.
Nutrient values (Abbrv) per serving
Energy272 cal
Protein4.4 g
Carbohydrates47.3 g
Fiber3.5 g
Fat7.9 g
Cholesterol0 mg
Sodium416.2 mg
Chilli Potatoes Video by Tarla Dalal
Chilli Potatoes recipe with step by step photos

Like Chilli Potatoes

  1. Like Chilli Potatoe ( Chinese Chilli Potatoe). Enjoy the Chinese chilli potato/aloo chilli with Manchurian gravy and fried rice. Schezuan fingers, Stuffed mushroom buns, Waterchestnut and bellpepper baos are some other chinese starter recipes from our huge collection of Chinese starters.

Cutting The Potatoes

  1. For making the Chilli Potatoes, we will first cut the potatoes. For that, peel the skin of 5 large potatoes.
  2. Cut both the corner of potato. This not only helps to get uniform potato fingers but also, prevents the potato from sliding on a chopping board.
  3. Using a sharp knife, make thick slices.
  4. Now, cut the slices into equal sized potato fingers.
  5. Keep them submerged in water so as to prevent oxidation. It is important to cut the potato fingers evenly so that they cook evenly.

Pre-Cooking The Potatoes

  1. To parboil the potato fingers, boil a vesselful of water with a little salt.
  2. Add the potato fingers and parboil them for 5 to 7 minutes.
  3. Drain and keep aside.
  4. Place the potato fingers on a kitchen towel and wipe off any extra water. This would prevent oil from spluttering when you are frying the potato fingers for chilli potato.

Deep-fry The Potatoes

  1. For deep-frying the potato fingers, heat the oil in a deep non-stick kadhai. Add a few potato fingers at a time. Par boiling helps in making crispy fries.
  2. Deep-fry till they turn light brown in colour from all the sides. If you are health conscious then oven-bake the potato fries. Drain on an absorbent paper. Keep aside.

How to make Chilli Potatoe

  1. To make ( Chinese Chilli Potatoe),  first in a small bowl, take the cornflour.
  2. Add ¼ cup of water.
  3. Mix well and keep aside. This is known as a corn-flour slurry.
  4. To make the Chilli Potato, heat the oil in a broad non-stick pan or a wok. A wok is the best way to coat the potatoes in sauces, because it provides enough space to toss them around, but if you don’t have one, feel free to use a non-stick pan.
  5. Add the garlic.
  6. Add the ginger and green chillies. You can even put cubes of onions, bell peppers and capsicum if you like.
  7. Sauté on a high flame for a few seconds. It is important to fry vegetables on a high flame while preparing chinese food as the vegetables retain their crunch even after getting cooked.
  8. Add the spring onion whites and greens.
  9. Add the tomato ketchup. It provides a tangy flavor to the potato chilli.
  10. Add the chilli sauce. Instead of tomato ketchup & chilli sauce, you can even make use of hot and sweet sauce.
  11. Add the soya sauce.
  12. Add the cornflour-water mixture. This slurry helps in thickening of the sauces and help coat the potatoes well.
  13. Add the salt and mix well. Use salt moderately, as the potatoes and all the sauces already have salt in them.
  14. Cook the Chilli Potato on a high flame for a few seconds.
  15. Add the fried potato fingers.
  16. Toss the Chilli Potato, ( Chinese Chilli Potatoe) gently and cook on a high flame for 1 minute. If you mix vigorously the fingers might break.
  17. Serve the crispy Chilli Potato recipe immediately garnished with spring onion whites and greens.
  18. Enjoy the Chinese Chilli Potato/aloo chilli with Manchurian gravy and fried rice. Schezuan fingers, Stuffed mushroom buns, Waterchestnut and bellpepper baos are some other chinese starter recipes from our huge collection of Chinese veg appetizer recipes 

Reviews

Chilli Potatoes
 on 30 Jun 19 01:03 AM
5

Potato chilli dry very nice
Tarla Dalal
02 Jul 19 10:03 AM
   Dinesh, glad you liked the potato chilli. Please continue to review recipes you have loved on Tarla Dalal.
Chilli Potatoes
 on 16 Jun 17 04:51 PM
5

Tarla Dalal
16 Jun 17 05:05 PM
   Hi Afiya , we are delighted you loved the Chilli Potatoes recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Chilli Potatoes
 on 13 Feb 16 04:28 PM
4