Crispy Chili Potatoes

Quarantine time!!

Time to stay indoors and stay safe. Also the time when I suddenly start crave all restaurant food!

My husband and I love Indo-Chinese food and frequent visitors to the restaurants in Bay Area. Now with the lockdown, we attempted one of our all time favorites, Crispy Chili Potatoes and it turned out amazing!

Lets begin!

Print Recipe

Cripsy Chilli Potato

Servings

people

Ingredients

For the Sauce

• 3 tsp oil sunflower or vegetable or canola oil
• 2 tsp while sesame seeds
• 5 cloves garlic finely chopped
• 1 red onion finely chopped. If onion is too big, then half onion
• 4 green chilli finely chopped
• 2 tsp soy sauce
• 2 tbsp chilli sauce
• 4 tbsp ketchup
• 1/4 cup water

For potato

• 6 potato medium sized
• 1.5 tbsp corn flour or maida maida has been used in this recipe
• 1.5 tbsp rice flour
• salt as per taste for taste

For Batter

• 1/2 cup corn flour or maida
• 1/2 cup rice flour
• 1 tsp groud black pepper
• salt as per taste

Other ingredients

• oil to fry sunflower oil used in this recipe
• cilantro or coriander for garnish
• Lots of Love

Servings people Ingredients For the Sauce 3 tsp oil sunflower or vegetable or canola oil 2 tsp while sesame seeds 5 cloves garlic finely chopped 1 red onion finely chopped. If onion is too big, then half onion 4 green chilli finely chopped 2 tsp soy sauce 2 tbsp chilli sauce 4 tbsp ketchup 1/4 cup water For potato 6 potato medium sized 1.5 tbsp corn flour or maida maida has been used in this recipe 1.5 tbsp rice flour salt as per taste for taste For Batter 1/2 cup corn flour or maida 1/2 cup rice flour 1 tsp groud black pepper salt as per taste Other ingredients oil to fry sunflower oil used in this recipe cilantro or coriander for garnish Lots of Love

Instructions

1. Chop onions, green chilies and garlic and keep aside.

   
2. Wash the potatoes and cut them into sticks (like french fries)

   
3. Add potatoes and 5 cups of water to a large pot in meduim flame and bring to boil

   
4. Once water boils, reduce the flame to low and continue boil for 4 to 6 minutes. Strain the potatoes and keep aside. The potatos have to be par boiled

   
5. Heat oil in a pan in medium flame
6. Take the potatoes in a large bowl and add 1.5 tbsp of corn flour and rice flour each to the potatoes. Mix gently to not break the sticks. Ensure every stick of potato has to been coated evenly.

   
7. In another bowl, put in all the batter ingredients. Mix with water and make a paste. Add water little by little. The batter has to be a slightly thicker than idli batter. You can have slightly less thick batter if you want, but we felt a thicker batter was exactly like restaurants. This is the same batter we will be using for Gobi/Baby corn manchurian.
8. Add the potatos little by little to the batter and coat it well. Do this in batches. It took 3 batches to complete frying everything. Do not coat all potatoes in one go. It will all stick together and the sticks will break when you try to seperate them

   
9. Check if oil is hot by dropping a little batter in. The drop should rise up in a second. The oil is then ready for frying
10. Add the potatos in batches, one by one, so that they do not stick.

    
11. Fry till golden brown

    
12. Do the same steps for the next batches. The potatoes are super crispy and yummy in this stage itself.
13. If you like a little more cruch to the potatoes, you can re-fry them for 30 seconds at high flame. For the, heat the flame in high and all the potatoes in at one go (if pan is wide enough) and fry for about 30 seconds. This step is optional.
14. Now we begin the sauce. Heat oil in pan in medium high flame. Add the sesame seeds, garlic, green chilli and onion. Saute till onion turns brown.
15. Add soy sauce, red chilli and ketchup. Mix well and saute for a minute. Then add water and let sauce simmer for 2 mintues. Taste for salt/spice.

    
16. Turn off the flame. Add the potatos and mix gently

    
17. Garnish with coriander and its ready to serve. Enjoy !