Peet potatoes and cut each to half inch slices.

Soak them un water for 30 minutes.

Drain the water and boil them in fresh water for 3 to 4 minutes until they are slightly cooked but firm.

Sprinkle some flour, paprika powder and salt over tge drained potatoes.

Toss well to coat the flour evenly.

Heat oil in a deep pan. When hot enough slide one by one to hot oil.

Deep fry on a medium flame until golden and crisp. Remove them in kitchen tissue.

Mix red chilli sauce with red chilli powder using little water.

Make a thick paste. Set aside.

Heat 1tbsp oil on a high heat in a pan.

Fry garlic and chilli until they smell good.

Add onion and saute until pink.

Now add capsicum and saute for 1 minute.

Add red chilli sauce, soya sauce, lemon juice and 3 tbsp water and allow the sauce to bubble.

To make gravy chilli potatoes dissolve 3/4 tsp rice with half cup of water.

Stir and pour to the pan. Also add little soya and chill suace, when sauce thickens add some salt as per taste.

Turn off the flame and add fried potatoes and toss. Add some sesame seeds.

Now hot chilli potatoes is ready to serve.