Chilli Potatoes ( Recipe Using Left Over)
by Tarla Dalal
21 Jan 2010
This recipe has been viewed 83387 times
This versatile dish can be served as a starter or as an accompaniment to the main meal.
Chilli Potatoes ( Recipe Using Left Over) recipe - How to make Chilli Potatoes ( Recipe Using Left Over)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 leftover boiled potatoes
1 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1 tsp chopped green chillies
1 tsp tomato ketchup
1 1/2 tsp soy sauce
1/2 tsp chilli sauce
2 tsp cornflour
4 tbsp oil
salt to taste
sliced spring onions for the garnish
Method
- Method
- Peel and cut the cooked potatoes into fingers.
- Heat the oil in a wok or frying pan over a high flame, add the potato fingers and cook on a high flame for a few minutes. Remove from the wok or frying pan and keep aside.
- In the same oil, add the garlic, ginger and green chillies and stir-fry for a few seconds. Add the potato fingers, tomato ketchup, soya sauce, chilli sauce and salt.
- Mix the cornflour in ½ cup of water. Add to the mixture and cook for 1 to 2 minutes.
- Serve hot topped with spring onions.
Nutrient values per serving
| Energy | 239 cal |
| Protein | 2 g |
| Carbohydrates | 24 g |
| Fiber | 1.9 g |
| Fat | 15.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 157.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 16.2 mg |
| Folic Acid | 22.3 mcg |
| Calcium | 13.4 mg |
| Iron | 0.7 mg |
| Magnesium | 31.2 mg |
| Phosphorus | 43.6 mg |
| Sodium | 160.6 mg |
| Potassium | 246.6 mg |
| Zinc | 0.6 mg |
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