- 🥔 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
1 mixing bowl
1 pot
1 spoon
1 pan
1 tongs
1 plate
1 pressure cooker
🌶️ Chilli Potato Recipe – Crispy, Saucy, and Irresistible
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
