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CHILLI POTATO RECIPE WITH MINIMAL INGREDIENTS, MAXIMUM FLAVOUR – CRISPY POTATOES IN A SPICY SAUCE

How to Make chilli potato

Chilli Potato is a popular Indo-Chinese appetizer made with crispy fried potato fingers tossed in a spicy, tangy sauce. Bursting with bold flavors from garlic, soy sauce, and chilli, it's often stir-fried with onions and capsicum for extra crunch. Whether served dry or with a sticky glaze, it's a crowd-pleaser that pairs perfectly with noodles or stands alone as a fiery snack

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Prep Time 1

Cook Time 30

Total Time 1 30

Servings: 2 people

Course: Breakfast

Cuisine: Chinese

Calories: 373

Ingredients Equipment Notes

Ingredients

🥔 For the Potatoes Base
– **3 medium potatoes** – peeled and cut into thick fingers
– **2 tbsp corn flour cornstarch** – for crispiness
– **2 tbsp all-purpose flour maida** – helps bind the coating
– **¼ tsp red chilli powder** – adds heat to the coating
– **¼ tsp salt** – for seasoning
– **Oil for deep frying or air frying** – about ⅓ cup if deep frying
—
## 🍳 For the Sauce
– **1 tbsp oil** – sesame or vegetable oil preferred
– **1½ tbsp chopped garlic** – about 4–5 cloves
– **1 inch ginger** – finely chopped
– **1 green chilli** – slit or chopped
– **1 medium onion** – sliced
– **¾ cup capsicum green bell pepper** – sliced
– **2 tbsp red chilli sauce** – for heat and color
– **1 tbsp soy sauce** – adds umami
– **1 tbsp tomato ketchup** – for tang and sweetness
– **1 tsp vinegar** – white or rice vinegar
– **1 tsp sugar** * optional* – balances the spice
– **Salt to taste**
– **¼ tsp black pepper** – freshly crushed
– **¼ cup water** – to make the sauce
– **1 tsp corn flour + 2 tbsp water** – mixed into a slurry for thickening
– **Spring onion greens** – chopped for garnish

Equipment

1 mixing bowl
1 pot
1 spoon
1 pan
1 tongs
1 plate
1 pressure cooker

Notes

🌶️ Chilli Potato Recipe – Crispy, Saucy, and Irresistible

Name: How to Make chilli potato
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 🥔 For the Potatoes (Base); - **3 medium potatoes** – peeled and cut into thick fingers; - **2 tbsp corn flour (cornstarch** – for crispiness); - **2 tbsp all-purpose flour (maida** – helps bind the coating); - **¼ tsp red chilli powder** – adds heat to the coating; - **¼ tsp salt** – for seasoning; - **Oil for deep frying or air frying** – about ⅓ cup if deep frying; ---; ## 🍳 For the Sauce; - **1 tbsp oil** – sesame or vegetable oil preferred; - **1½ tbsp chopped garlic** – about 4–5 cloves; - **1 inch ginger** – finely chopped; - **1 green chilli** – slit or chopped; - **1 medium onion** – sliced; - **¾ cup capsicum (green bell pepper** – sliced); - **2 tbsp red chilli sauce** – for heat and color; - **1 tbsp soy sauce** – adds umami; - **1 tbsp tomato ketchup** – for tang and sweetness; - **1 tsp vinegar** – white or rice vinegar; - **1 tsp sugar** * (optional* – balances the spice); - **Salt to taste**; - **¼ tsp black pepper** – freshly crushed; - **¼ cup water** – to make the sauce; - **1 tsp corn flour + 2 tbsp water** – mixed into a slurry for thickening; - **Spring onion greens** – chopped (for garnish)

Chilli Potato is one of those dishes that bridges cultures and cravings. Born from the fusion of Indian spices and Chinese cooking techniques, it’s a street food superstar and a restaurant favorite. Whether you prefer it dry and crispy or saucy and sticky, this recipe has you covered.

🔪 Preparation Steps

STEP 1. Prepping the Potatoes

Start by peeling the potatoes and cutting them into thick fingers—about ½ inch wide and 2 inches long. Soak them in cold water for 20–30 minutes. This helps remove excess starch and prevents them from sticking during frying.

2. Drain and rinse the potatoes, then boil them in salted water for 3–4 minutes.

3. You want them slightly cooked but still firm. Drain and pat dry with a kitchen towel.

4.In a mixing bowl, add turmeric

5. Add chilli powder

6.Add salt

7.Add maida

8.Add corn starch

9. Add water

10.coat them well

11. Deep fry them

12. cook until crispy brown

Air Fryer Option: Toss the coated potatoes in a little oil and air fry at 200°C (400°F) for 15–18 minutes, shaking halfway through.

Oven Option: Bake at 200°C for 25–30 minutes until golden and crisp.

STEP 2🍳 Making the Sauce

1.Prepare a pan, heat for some time and add oil

2. add garlic

3. add spring onion

4. onion

5. capsicum

6. add tomato ketchup

7. add vinegar

8. add chilli powder

9. add soy sauce

10. add salt and pepper powder

11. add corn starch slurry

now mix up all and sauce is ready.

STEP 3🥔 Tossing It All Together

Add the crispy fried potatoes to the sauce and toss quickly on high heat. Make sure every piece is coated evenly.

Turn off the heat and garnish with chopped spring onion greens.

Serve immediately while hot and crispy!

🍽️ Serving Suggestions

Chilli Potato is best served as:

A starter or appetizer
A side dish with Hakka noodles or fried rice
A party snack with toothpicks for easy grabbing

🔄 Variations

🔥 Dry Chilli Potato

Skip the water and corn flour slurry in the sauce. Just toss the fried potatoes in the sautéed veggies and sauces for a dry, crunchy version.

🍯 Honey Chilli Potato

Add 1 tbsp honey to the sauce for a sweet-spicy twist. Garnish with toasted sesame seeds.

🧀 Cheese Chilli Potato

Top the final dish with grated cheese and broil for 2 minutes until melted. A fusion twist that’s perfect for kids.

💡 Pro Tips

Uniform Cutting: Cut potatoes evenly so they cook uniformly.
Double Frying: For restaurant-style crispiness, fry twice.
High Heat Stir-Fry: Always stir-fry veggies and sauces on high heat for that smoky flavor.
Serve Immediately: Chilli Potato loses its crispiness if left to sit. Serve hot and fresh.
Customize Heat: Adjust chilli sauce and green chillies to your spice tolerance.

🧂 Nutrition (Approximate per serving)

Calories: 311
Carbs: 45g
Protein: 4g
Fat: 14g

Image source :Hebbar’s kitchen

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CHILLI POTATO RECIPE IN 3 STEPS| INGREDIENTS| EQUIPMENTS REQUIRED