Chilli Potato: Crispy, Tangy and Irresistible

wellhealthorganic.com Chilli Potato: Chilli potato, a tantalizing appetizer hailing from the fusion of Indian and Chinese culinary traditions, features crispy fried potatoes coated in a tantalizing blend of spicy, tangy, and subtly sweet chili sauce. This semi-dry rendition is undeniably addictive, boasting a symphony of flavors that tantalize the taste buds. Furthermore, by tweaking the ingredients slightly, you can transform this dish into a luscious chili potato gravy to suit your preferences.

Chilli Potato

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Cuisine: Indo Chinese
• Course: Side Dish, Appetizer
• Diet: Vegan
• Difficulty Level: Moderate

Ingredients:

For Frying Potatoes:

1. 250 to 275 grams of potatoes (3 to 4 medium-sized)
2. 1 teaspoon red chili flakes
3. 1 teaspoon Kashmiri red chili powder
4. ¼ to ⅓ teaspoon salt (adjust to taste)
5. 2 tablespoons corn flour (or corn starch, rice flour, tapioca flour, or all-purpose flour)
6. Oil for deep frying

For Making Chilli Potato:

1. 1 tablespoon toasted sesame oil (or substitute with sunflower oil)
2. ⅓ cup chopped onions or 1 medium-sized onion, chopped
3. 2 teaspoons finely chopped garlic (4 to 5 medium to large cloves)
4. 2 teaspoons finely chopped ginger (1.5-inch piece)
5. 1 to 2 teaspoons finely chopped green chilies (1 or 2 chilies, adjust to taste)
6. ⅓ cup chopped capsicum
7. 2 teaspoons naturally fermented soy sauce (or regular soy sauce)
8. 2 teaspoons red chili sauce
9. ¼ to ⅓ cup water
10. 1 teaspoon rice vinegar (or white vinegar, rice wine)
11. ½ teaspoon sugar (optional, adjust to taste)
12. Salt to taste
13. Freshly crushed black pepper to taste
14. 1 to 2 tablespoons chopped coriander leaves (or spring onion greens)

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Instructions:

Preparing Potatoes:

1. Rinse and peel the potatoes. Cut them into slices about 0.3 to 0.5 cm thick, then further slice into sticks about 1 cm wide.
2. Soak the potato sticks in cold water for 20 to 30 minutes.

Prepping Other Ingredients:

1. Chop onions, garlic, ginger, green chilies, and capsicum.
2. In a small bowl, mix soy sauce and red chili sauce. Set aside.

Making Potato Mixture:

1. Rinse and drain the soaked potatoes. Place them in a mixing bowl.
2. Add Kashmiri red chili powder, red chili flakes, corn flour, and salt. Mix well.

Frying Potatoes:

1. Heat oil for deep frying in a pan. Fry the potatoes in batches until crisp. Drain excess oil on paper towels.

Making Chilli Potato:

1. Heat sesame oil in a wok. Add ginger, garlic, and green chilies. Stir-fry briefly.
2. Add onions and capsicum. Stir-fry until onions turn translucent.
3. Pour in the mixed sauces and water. Let it boil.
4. Add the corn starch mixture to thicken the sauce. Season with black pepper, salt, and sugar.
5. Mix in the fried potatoes. Turn off the heat.
6. Garnish with chopped coriander leaves.

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Serving:

• Serve hot, garnished with additional coriander leaves if desired. Enjoy the crispy texture while it lasts!

Notes:

• Potatoes can be baked, air-fried, or shallow-fried.
• Adjust water quantity if the sauce is too thick.
• Garnish with spring onion greens if preferred.
• Adjust chili and vinegar quantities for a milder flavor.
• Omit sugar for a less sweet taste, if desired.