TASTY CHILLI POTATO
Chili potatoes are a delicious and popular dish, often found in Indo-Chinese cuisine. Here’s a simple and flavorful recipe to make crispy chili potatoes:
### Ingredients
For the Potatoes:
– 4 large potatoes
– 2 tablespoons cornflour (cornstarch)
– 1 tablespoon all-purpose flour
– 1/2 teaspoon red chili powder (adjust to taste)
– Salt to taste
– Oil for frying
For the Sauce:
– 2 tablespoons oil
– 1 medium onion, finely chopped
– 1 green bell pepper, chopped
– 2-3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 2-3 green chilies, slit (adjust to taste)
– 1/4 cup soy sauce
– 1 tablespoon vinegar
– 1 tablespoon tomato ketchup
– 1 tablespoon chili sauce (adjust to taste)
– 1 teaspoon sugar (optional, to balance flavors)
– 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
– 2 tablespoons chopped spring onions (for garnish)
– Fresh cilantro (optional, for garnish)
### Instructions
1. **Prepare the Potatoes:**
– Peel the potatoes and cut them into thin strips or cubes, as per your preference.
– Soak the potato pieces in cold water for about 15-20 minutes to remove excess starch. This helps in getting them crispy.
– Drain and pat dry with a kitchen towel.
2. **Coat and Fry the Potatoes:**
– In a large bowl, mix the cornflour, all-purpose flour, red chili powder, and salt.
– Add the potato pieces and toss them to coat evenly with the flour mixture.
– Heat oil in a deep pan or wok over medium-high heat.
– Fry the potato pieces in batches until they are golden and crispy. This usually takes 4-5 minutes per batch. Remove them with a slotted spoon and drain on paper towels.
3. **Prepare the Sauce:**
– In a separate pan or wok, heat 2 tablespoons of oil over medium heat.
– Add the chopped onions and bell peppers. Sauté until they start to soften.
– Add the minced garlic, ginger, and green chilies. Sauté for another minute until fragrant.
– Add soy sauce, vinegar, tomato ketchup, chili sauce, and sugar (if using). Stir well to combine.
– Bring the sauce to a simmer. If you like a thicker sauce, add the cornstarch-water mixture and stir continuously until the sauce thickens to your desired consistency.
4. **Combine and Serve:**
– Add the fried potatoes to the sauce and toss them gently to coat them evenly.
– Cook for another 2-3 minutes to let the flavors meld together.
– Garnish with chopped spring onions and fresh cilantro if desired.
Serve your chili potatoes hot, either as an appetizer or a side dish. Enjoy!