Crispy Chilli Potatoes

Name: Crispy Chilli Potatoes
Total time: 2400 s
Yield: 3 people
Cuisine: Indian
Ingredients: For the chilli sauce base:-; 1/2 a green capsicum vertically slit; 1/2 a red capsicum vertically slit; 2 cups red onions finely chopped; 1 cup garlic finely chopped; 1/2 cup green chillies finely chopped (with seeds on); 1.1/2 cup spring onions finally chopped; 2 tbsp soya sauce; 2 tbsp green chilli sauce; 4 tbsp tomato ketchup; 1.1/2 tbsp salt; 1 tbsp red chilli powder; 1 cup corn flour mixed with water; 2 tbsp oil for frying veggies; For the potatoes:-; 4 large potatoes cut into thick wedges; 3 tbsp maida; 2 tbsp corn flour; 2 tbsp salt; Oil for deep frying; For garnish:-; 1 cup spring onion stalks chopped; 1/2 cup sesame seeds

Supraja Nagarathinam @cook_13583444

Chennai, Tamil Nadu

#starters

In the monotony of everyday life, a little spice is needed every now and then to remind us that life is amazing! Just like these crispy chilli potatoes that are a delicious Indo-Chinese dish, guaranteed to make your taste-buds sing!
Loved by children & adults alike this dish is a bowl of comfort in itself and is the perfect vegetarian starter to your lunch/dinner menu.
If you try my recipe kindly share your cooksnaps with me!
Happy Cooking! 💖

#starters

Supraja Nagarathinam @cook_13583444

Saved

Ingredients

40 mins

3 people

For the chilli sauce base:-
1/2a green capsicum vertically slit
1/2a red capsicum vertically slit
2 cupsred onions finely chopped
1 cupgarlic finely chopped
1/2 cupgreen chillies finely chopped (with seeds on)
1.1/2 cup spring onions finally chopped
2 tbspsoya sauce
2 tbspgreen chilli sauce
4 tbsptomato ketchup
1.1/2 tbsp salt
1 tbspred chilli powder
1 cupcorn flour mixed with water
2 tbspoil for frying veggies
For the potatoes:-
4large potatoes cut into thick wedges
3 tbspmaida
2 tbspcorn flour
2 tbspsalt
Oil for deep frying
For garnish:-
1 cupspring onion stalks chopped
1/2 cupsesame seeds

Saved

Steps

40 mins

1

Cut the potatoes into thick wedges as shown in 1st pic. Mix with them the corn flour, Maida & salt (quantity as mentioned in ingredients). With little water form a paste, coat the potatoes evenly. Let it chill in fridge for 10 mins.
2

Keep veggies for sauce base prepped while the potatoes marinate in the fridge. In a pan with oil, fry off garlic & chillies first. When aromat, fry the onions until they’re translucent. finally add the capsicum and keep sautéing on a low flame.
3

Add the soya sauce, green chilli sauce, tomato ketchup & mix well.
4

Add chilli powder & salt to taste. Add 1 cup corn flour mixed with water & simmer on low flame for 3 mins. The sauce is ready.
5

Take the marinated potatoes & deep fry in hot oil one by one on medium flame until it turns golden brown as shown. Careful not to crowd too many in the pan at a time.
6

Once you drain out excess oil from the potatoes, add them to the sauce. Mix well on a low flame. Garnish with sesame seeds & spring onion stalks. Serve immediately or else potatoes get soggy.