Chilli potato recipe | Crispy chilli potato recipe | Potato chilli | How to make chilli potato

Chilli potato recipe is quite popular because it is prepared with everyone’s favourite Potato other than its amazing texture and flavour. It is mostly prepared in two ways in restaurants.

Both the preparations taste irresistible with completely different textures. Today, I will share the dry version of Chilli potato recipe with you.

Chilli potato dry is a very simple and easy recipe like other Chilli preparations. Chilli potato ingredients are very common and easily available in stores. It requires the basic and regularly used ingredients of Indochinese cuisine. It gets prepared very quickly without investing much effort and time. The best part of the recipe is that it can be prepared in large batches without putting much extra effort. So, chilli potato recipe aka potato chilli could be a perfect option for any parties and get togethers.

During my childhood, when I used to go to any Indochinese restaurants with my family, we hardly got handful of vegetarian options. Chilli paneer, Gobi Manchurian were few of the crazily popular veg Indochinese recipes during those days. But now time has changed, and people have become more innovative with food, especially vegetarian. Now, you will get different ranges of vegetarian appetizer in any Indochinese restaurant and chilli potato recipe is one of them.

Now a days, chilli potato recipe is served in many small and big Indo Chinese restaurants of India. The crispy outer layer of potato wedges when tossed in different combination of sauces, makes the potato chilli utterly luscious. The unique taste and texture of potato makes it different from other Indochinese Chilli recipes.

I am a huge fan of aloo aka potato and can have it in any form. I think every bong is a certified potato lover and we are well known to add potatoes everywhere in curries whether its macher jhol or mutton curry. We simply love it.

Chilli potato recipe is a huge family hit and whenever I plan to prepare this crispy delight, I always make sure to prepare it in large batches. When I start frying the potato wedges dipped in batter, all of us in the family including myself, start having the crispy delight. We almost finish the half of it before tossing them in sauce. It is always exciting to prepare crispy chilli potato recipe at home.

Chilli potato dry with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the method step by step, then you will get like restaurant served perfectly crispy chilli potato recipe.

How to make chilli potato?

For the chilli potato recipe, first I have prepared the batter. I have used corn flour and all-purpose flour to prepare the batter. The batter should neither be too thick nor too thin.

I have added black pepper, red chilli powder, salt and ginger-garlic paste into the batter. It gives a nice flavour and taste to the potato wedges.

Then I have dipped the potatoes into the batter and deep fried them. In most of the restaurants, potatoes are always deep fried for chilli preparation. This step cannot be replaced by shallow frying, grilling or baking. It is the key method to get the crispy chilli potato recipe.

For the potato chilli dry, I have used both Onions and Spring Onions. The combination of both gives the best flavour to the dish.

First, in a pan, I have added some oil. After this, I have fried the chopped Garlic till golden and then added the Onion chunks, chopped ginger, spring onion whites and capsicum chunks, one by one into the pan and cooked them in high flame for some time. I have used red and green capsicum for the recipe. But any variety of bell peppers aka capsicum like – green, orange or yellow, red can be used for the recipe.

To prepare the spicy sauce for the chilli potato recipe aka potato chilli, I have used soya sauce, red chilli paste and tomato ketchup along with some ground black pepper and seasonings. I have tossed the crispy potato wedges into the sauce. I have added some spring onion greens too for enhancing the flavour of the dish.

At the end, I added little cornflour water and tossed it in high flame until the glaze occured. This step gives a nice glazy look to the chilli potato dry.

Then I switched off the flame and served the crispy chilli potato recipe immediately to enjoy the crisp of the potato wedges.

Ingredients:

• 3 tablespoons Cornflour
• 3 tablespoons all-purpose Flour
• ¾ teaspoon Ginger-Garlic paste
• ½ teaspoon Chilli powder
• ¼ teaspoon Black Pepper powder
• ½ teaspoon Salt
• 4-5 tablespoons of Water, to prepare the batter

• 13 Potatoes, peeled and cut into wedges
• 11 Onion medium, diced and layers separated
• 11 tablespoon of Garlic, finely chopped
• 1½ tablespoon Ginger, paste or grated or finely chopped
• 13 stalks of Spring Onion Whites, sliced
• 13 stalks of Spring Onion Greens, sliced
• 1½ Red Capsicum (Bell Pepper), medium diced
• 1½ Green Capsicum (Bell Pepper), medium diced
• 1½ tablespoon Soya sauce
• 1¾ tablespoon Red Chilli paste or 2 tablespoons Chilli Sauce, adjust accordingly
• 11 tablespoon Tomato sauce
• 1¾ tablespoon Vinegar
• 1½ teaspoon Black Pepper powder
• 11 teaspoon Sugar (Optional)
• 1Salt to taste
• 11 teaspoon Cornflour
• 12 tablespoons Water
• 1Oil for cooking

1. First peel the potatoes and cut them into wedges. Wash them thoroughly until the water gets clear.
2. Take a large mixing bowl and add 3 tablespoons corn flour, 3 tablespoons all-purpose flour, ½ teaspoon red chilli powder, ¼ teaspoon black pepper powder, ½ teaspoon salt, ¾ teaspoon ginger garlic paste one by one into it. Mix all the Ingredients and add little water at a time and mix it. Make a smooth and lumps free batter. I have used 5 tablespoons of water for the batter. The consistency of batter should be slightly thick.
3. Add potato wedges into the batter and coat it nicely.
4. At the same time, put a pan on Stove and add enough oil to deep fry the potato wedges.
5. Once the Oil is hot, add the coated potatoes into the pan and fry them in medium flame. After 2-3 minutes, turn them with the help of a turner. Fry them evenly till golden brown from both the sides. Transfer the fried potato wedges on a tissue lined plate.
6. Take the excess oil out of the pan or add 1.5 tablespoons of cooking oil into another pan.
7. Once the oil is hot, add Garlic into the pan and fry them till golden.
8. Add Onions and sauté in high flame for 2-3 minutes till it has becomes translucent.
9. Add Ginger and give a nice mix. Cook it in medium flame for a minute until the raw smell of ginger disappears.
10. Add white parts of the Spring Onions into the pan and give a mix. Cook it in high flame for 1 minute. Stir frequently.
11. Add capsicum or Bell Peppers into the pan and mix it well. Cook it in medium high flame for another couple of minutes.
12. Add ½ tablespoon soya sauce, ¾ tablespoon red chilli paste, 1 tablespoon tomato sauce, ¾ tablespoon vinegar and mix it nicely. Cook it in low flame for a minute.
13. Add the potato wedges (Step 6), salt into the pan and toss it until the potatoes get coated nicely with the spicy sauce.
14. Add Sugar, Black Pepper powder into the pan and give a nice mix.
15. Add 1 teaspoon cornflour and 2 tablespoons of water into a bowl and mix it well.
16. Add Spring Onion greens, the Cornflour water (Step 16), into the pan and give a nice mix.
17. Cook it for a minute in high flame until the glaze occurs.
18. Switch off the flame and put the pan down.

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