Introduction

 

I remember the first time I tried crispy chilli potatoes at a local restaurant, and I was instantly hooked. The perfect balance of crispy potatoes coated in a spicy, tangy sauce was irresistible. It quickly became one of my favorite dishes to recreate at home, bringing the restaurant flavors right into my kitchen.

 

My journey with Indo-Chinese cuisine started in college, where I would often experiment with different recipes. Crispy chilli potatoes were a standout, a dish that never failed to impress my friends during our weekend gatherings. Today, I'll share with you the secrets to making this delectable dish just like the restaurants do.

 

---

 

Ingredients of Crispy Chilli Potato

 

For Frying Potatoes:

• 3-4 potatoes, peeled

• Water (as required)

• 1 tsp salt

• ½ cup cornflour

• Sprinkle of water

• Oil for frying

 

For Potato Chilli Sauce:

• 3 tbsp tomato ketchup

• 2 tbsp red chilli sauce

• 1 tbsp green chilli sauce (optional)

• 1 tsp red chilli powder

• ½ tsp salt

• 1 tsp sugar

• ½ tsp MSG (ajinomoto) (optional)

 

For Making Potato Chilli:

• 2 tbsp oil

• 1 tbsp garlic, chopped

• ½ tbsp ginger, chopped

• 1 tsp sesame seeds

• 1 green chilli, chopped

• Potato chilli sauce (prepared above)

• 1 tbsp cornflour slurry (1 tsp cornflour mixed with a little water)

• 2 tbsp spring onions, chopped

• 1 tsp sesame seeds for garnish

 

Instructions of Crispy Chilli Potato

 

Step 1: Prepare the Potatoes

• Cut the Potatoes: Peel and cut the potatoes into thick slices, then into finger shapes.

• Boil the Potatoes: Boil water in a large pot, add a pinch of salt, and then add the potato fingers. Boil for 5-6 minutes until just tender. Drain and let them cool completely.

 

Step 2: Coat and Fry the Potatoes

• Coat with Cornflour: Once cooled, dust the potato fingers with cornflour. If needed, sprinkle a little water to help the cornflour stick.

• Fry the Potatoes: Heat oil in a deep pan to a high temperature and fry the potatoes in batches until they turn crispy and golden brown. Drain on paper towels to remove excess oil.

 

Step 3: Prepare the Sauce

• Mix the Sauce: In a bowl, mix together tomato ketchup, red chilli sauce, green chilli sauce (if using), red chilli powder, salt, sugar, and MSG. Set aside.

• Sauté the Aromatics: In a hot wok, add a little oil and sauté the chopped garlic until light brown. Add the ginger, sesame seeds, and chopped green chillies. Stir for a few seconds.

 

Step 4: Combine and Finish

• Add the Sauce: Pour in the sauce mixture and cook until it thickens slightly.

• Combine with Potatoes: Add the fried potatoes to the sauce and toss well to coat them evenly.

• Thicken the Sauce: Adjust salt if necessary and add the cornflour slurry to thicken the sauce if needed.

• Garnish and Serve: Garnish with chopped spring onions and a sprinkle of sesame seeds. Serve hot.

 

---

 

 

About the Recipe

 

This crispy chilli potato recipe captures the essence of Indo-Chinese cuisine, a fusion that has become a favorite across India. The dish combines the crispy texture of potatoes with a bold, flavorful sauce, creating a delightful appetizer or snack. The use of common sauces like tomato ketchup and chilli sauce ensures that it's easy to prepare at home without requiring specialized ingredients.

 

 

Cooking Tips

 

1. Boiling Potatoes:

   • Do not overcook the potatoes during boiling; they should be just tender. Overcooked potatoes will not become crispy when fried.

   • Always drain the potatoes immediately after boiling to prevent them from becoming soggy.

2. Frying:

   • Maintain a high oil temperature while frying to achieve the perfect crispiness. Lower temperatures will make the potatoes absorb more oil and become greasy.

   • Do not overcrowd the pan while frying; fry in small batches for even cooking.

3. Sauce Consistency:

   • If the sauce becomes too thick, you can adjust the consistency by adding a little water.

   • For an extra glossy finish, use a cornstarch slurry.

 

 

Pairing Guide

 

Crispy chilli potatoes pair well with a variety of accompaniments:

• Drinks: Serve with a chilled soft drink or a refreshing lemonade to balance the spiciness.

• Side Dishes: They go perfectly with fried rice or noodles for a complete meal.

• Dips: Accompany with additional chilli sauce or garlic sauce for an extra kick.

 

---

 

 

Frequently Asked Questions

 

1. Can I make crispy chilli potatoes ahead of time? Yes, you can prepare the potatoes and fry them ahead of time. Reheat them in a hot oven before tossing them in the sauce.

2. What if I don’t have green chilli sauce? You can skip the green chilli sauce and use only red chilli sauce. The dish will still be delicious.

3. How can I make the dish less spicy? Adjust the quantity of chilli sauces and avoid adding chopped green chillies to reduce the spice level.

4. Is MSG necessary? MSG is optional; it enhances the umami flavor but can be omitted if preferred.

5. Can I use sweet potatoes instead? Yes, sweet potatoes can be used for a different flavor profile, but they might not be as crispy as regular potatoes.

6. What oil is best for frying? Use a neutral oil with a high smoke point like vegetable or canola oil for frying.

7. Can I bake the potatoes instead of frying? Yes, you can bake the coated potatoes at 220°C (425°F) for 20-25 minutes or until crispy.

8. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven to regain crispiness.

9. Can I add vegetables to the dish? Yes, bell peppers and onions can be added to the sauce for extra flavor and texture.

10. What can I do if the potatoes turn out soggy? Ensure the oil is hot enough and do not overcrowd the pan while frying. Also, avoid leaving the boiled potatoes in water.

 

Enjoy making and indulging in this delightful Crispy Chilli Potato recipe, bringing the flavors of Indo-Chinese cuisine to your home!

 

---