How to make chilli potato
Chopping 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.
Prepping other ingredients
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 ā
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.
Making potato mixture
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 Ā¼ to Ā½ teaspoon red chilli powder. You can even add Ā½ teaspoon red chilli flakes.
9. Roughly mix.
10. Add 2 tablespoons corn flour (corn starch) and Ā¼ to ā
Teaspoon salt or add as per taste and Mix well.
Frying potato
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. As soon as you add the potatoes, stir with the frying slotted spoon, so that the potatoes do not stick to each other. Begin to fry potatoes on a medium flame. Fry the potatoes stirring at intervals till the potatoes look crisp. Remove with a slotted spoon. Place the potato fries on kitchen paper towels. You can fry potatoes in two batches. 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.
Making chilli potato
Stir-frying
13. Heat 1 tablespoon toasted sesame oil in a wok or kadai. Keep flame to medium or medium-high. Add the finely chopped ginger, garlic and green chillies. Mix and stir fry on medium heat for 5 to 6 seconds do not brown them.
14. Add chopped onions and finely chopped capsicum. Mix very Well. Stir fry on medium heat till the onions turn translucent.
Making sauce for chilli potato
15. Add the mixed sauces from the bowl and mix well.
16. Add Ā¼ to ā
cup water. Stir and mix. Let the entire sauce mixture come to a boil. Now add the corn starch mixture from the bowl. Stir and mix.
17. Season with freshly crushed black pepper or black pepper as required or you can add about 2 to 3 pinches of black pepper powder. Also, add salt as per taste and Ā½ to 1 teaspoon sugar if you prefer. if you do not like a slightly sweet taste in chilli potatoes, then skip the sugar. Also go easy on the salt as the sauces and corn flour mixture already has salt in them. Mix and let the sauce thicken. Add the fried potato and mix well.
18. Switch off the flame. Add 1 to 2 tablespoons chopped coriander leaves. If you have used spring onion whites, then add spring onion greens at this step.
19. Lastly, add Ā½ teaspoon white vinegar or rice vinegar or rice wine. Mix well.
20. Serve chilli potato hot. while serving you can garnish with some coriander leaves if you want. Do serve them hot as the crispiness in the potatoes can be felt when eaten hot. If served after some time, the crispiness wonāt be felt in the potatoes.
Hope You Like It!!