Wash and peel the potatoes, then cut them into long, thin strips. Toss the potato strips well with the cornstarch so they are evenly coated.

Heat oil in a deep pan for frying. Once the oil is hot, add the cornstarch-coated potatoes and fry until golden brown. Remove and place them in a metal strainer to drain excess oil. Fry all the potato strips and keep them in the strainer so any extra oil drips off.

Heat another pan and add 2 tablespoons oil. Once hot, add the ginger paste and green chilies, and sauté briefly on low heat. Add the chili sauce, tomato ketchup, and soy sauce, and mix well. Dissolve 1 tablespoon cornstarch in 1/4 cup water (60 ml) until smooth, then add to the pan with the sautéed spices and sauces. Add salt and sugar, and cook for 1–2 minutes. Add the fried potatoes, chili flakes, and vinegar, and mix well, cooking until everything is combined. Stir in half of the chopped cilantro.

Chilli potato is ready. Transfer to a plate, garnish with the remaining cilantro, and serve hot. Enjoy this delicious chilli potato!