Chilli Potato, Indian Restaurant Style, Chinese Chilli Potatoes
by Tarla Dalal
Added to 299 cookbooks
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chilli potato recipe | Indian style chilli potato | restaurant style chilli potato | Chinese dry chilli potatoes | with amazing 29 images.
chilli potato recipe is an Indian style chilli potato which is an adaptation of Chinese chilli potatoes.
chilli potato is a luscious appetiser starter recipe which is inherited from the Chinese cuisine. Deep fried potato fingers tossed in Chinese sauces will surely make your mouth drool for Indian style chilli potato.
restaurant style chilli potato has found its place in menu's of Indian restaurants and is supremely famous snack. chilli potato is made in 2 ways one is dry chilli potatoes and the second one is with chilli potatoes with gravy here we have got you detailed recipe of restaurant style chilli potato.
chilli potato can be prepared in a jiffy, i make it for my kids for their evening snack or when i have guests coming over. Also, you can prepare this as a side dish when you prepare any Chinese main course dish. I prefer having chilli potato along Chinese fried rice and Chinese hakka noodles.
Make sure to relish chilli potatoes hot, as the crispiness of potatoes can be enjoyed. Also, you can cut potatoes in any desired shaped that you wish to.
Guaranteed excitement! chilli potato causes a thrilling burst of flavours in your palate with a combination of sauces, garlic, ginger and green chillies.
Potatoes, cut into fingers, absorb the flavours of the sauces very well and mingle nicely with the crunchy spring onions as well, resulting in a tongue-tickling restaurant style chilli potato starter for your meal.
Learn how to make chilli potato recipe | Indian style chilli potato | restaurant style chilli potato | Chinese dry chilli potatoes | with detailed step by step recipe photos and video.
For chilli potato- To make chilli potato, heat the oil for deep-frying in a deep non-stick kadhai, add a few potato fingers at a time, deep-fry till they turn light brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
- Combine the cornflour and ¼ cup of water in a bowl and mix well and keep aside.
- Heat the oil in a broad non-stick pan or a wok, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
- Add the spring onion whites and greens, tomato ketchup, chilli sauce, soya sauce, cornflour-water mixture and salt, mix well and cook on a high flame for a few seconds.
- Add the fried potato fingers, toss gently and cook on a high flame for 1 minute.
- Serve the chilli potato, immediately garnished with spring onion whites and greens.
Chilli Potatoes Video by Tarla Dalal
Chilli Potato, Indian Restaurant Style, Chinese Chilli Potatoes recipe with step by step photos
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Like chilli potato recipe | Indian style chilli potato | restaurant style chilli potato | Chinese dry chilli potatoes |. Enjoy the Chinese chilli potato/aloo chilli with Manchurian gravy and fried rice. Schezuan fingers, Stuffed mushroom buns, Waterchestnut and bellpepper baos are some other chinese starter recipes from our huge collection of Chinese starters.
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For making the chilli potato recipe | Indian style chilli potato | restaurant style chilli potato | Chinese dry chilli potatoes | we will first cut the potatoes. For that, peel the skin of 5 large potatoes.
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Cut both the corner of potato. This not only helps to get uniform potato fingers but also, prevents the potato from sliding on a chopping board.
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Using a sharp knife, make thick slices.
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Now, cut the slices into equal sized potato fingers.
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Keep them submerged in water so as to prevent oxidation. It is important to cut the potato fingers evenly so that they cook evenly.
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To parboil the potato fingers, boil a vesselful of water with a little salt.
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Add the potato fingers and parboil them for 5 to 7 minutes.
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Drain and keep aside.
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Place the potato fingers on a kitchen towel and wipe off any extra water. This would prevent oil from spluttering when you are frying the potato fingers for chilli potato.
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For deep-frying the potato fingers, heat the oil in a deep non-stick kadhai. Add a few potato fingers at a time. Par boiling helps in making crispy fries.
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Deep-fry till they turn light brown in colour from all the sides. If you are health conscious then oven-bake the potato fries. Drain on an absorbent paper. Keep aside.
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To make chilli potato recipe | Indian style chilli potato | restaurant style chilli potato | Chinese dry chilli potatoes | first in a small bowl, take the cornflour.
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Add ¼ cup of water.
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Mix well and keep aside. This is known as a corn-flour slurry.
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To make the Chilli Potato, heat the oil in a broad non-stick pan or a wok. A wok is the best way to coat the potatoes in sauces, because it provides enough space to toss them around, but if you don’t have one, feel free to use a non-stick pan.
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Add the garlic.
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Add the ginger and green chillies. You can even put cubes of onions, bell peppers and capsicum if you like.
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Sauté on a high flame for a few seconds. It is important to fry vegetables on a high flame while preparing chinese food as the vegetables retain their crunch even after getting cooked.
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Add the spring onion whites and greens.
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Add the tomato ketchup. It provides a tangy flavor to the potato chilli.
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Add the chilli sauce. Instead of tomato ketchup & chilli sauce, you can even make use of hot and sweet sauce.
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Add the soya sauce.
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Add the cornflour-water mixture. This slurry helps in thickening of the sauces and help coat the potatoes well.
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Add the salt and mix well. Use salt moderately, as the potatoes and all the sauces already have salt in them.
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Cook the Chilli Potato on a high flame for a few seconds.
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Add the fried potato fingers.
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Toss the Chilli Potato, ( Chinese Chilli Potatoe) gently and cook on a high flame for 1 minute. If you mix vigorously the fingers might break.
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Serve the crispy chilli potato | Indian style chilli potato | restaurant style chilli potato | Chinese dry chilli potatoes | immediately garnished with spring onion whites and greens.
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Q. Can we make Honey chilli potatoes without garlic an spring onion? Yes, you can. Garlic and spring onion are essential in chinese cooking. If you dont like the taste you can totally skip these ingredients.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 272 cal |
| Protein | 4.4 g |
| Carbohydrates | 47.3 g |
| Fiber | 3.5 g |
| Fat | 7.9 g |
| Cholesterol | 0 mg |
| Sodium | 416.2 mg |
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