Goan Chilli Aloo Recipe

Namaskar! I’m Ajay Chopra, and let me tell you a fun story about my love for Goan food. The first time I walked into the Mapusa market in Goa, I was amazed. Everywhere I looked, I saw huge sacks of bright red Kashmiri chillies. I asked the local vendors about them, and they said, “Every Goan dish has this!” That’s when I knew these chillies were something special.

I was especially drawn to how Goans use toddy vinegar. This is not your regular vinegar — it’s made by fermenting palm sap. I learned how powerful it is in giving that perfect sour kick to the dish. When I first made the Goan Chilli Aloo with it, I knew this was going to be one of my favorite recipes ever. The color, the spice, the crispiness of the potatoes – everything came together beautifully.

 

Ingredients:

Ingredients of Goan Chilli Potato

• Portion servings: 5-6 pax
• Preparation time: 05 mins
• Cooking time: 50 mins

For Recheado Paste:

• Dry Kashmiri chilli – 8-10 pcs
• Cinnamon – 1 inch
• Turmeric powder – ½ tsp
• Salt – ½ tsp
• Sugar – ½ tsp
• Jeera – ½ tsp
• Black pepper – 8-10 pcs
• Garlic – 4-5 cloves
• Ginger – ½ inch
• Toddy vinegar – ½ cup
• Water – as required

For Frying Potato:

• Potato (boiled & peeled) – 4-5 pcs
• Cornflour – 2 tbsp
• Salt – ½ tsp

For Goan Chilli Potato:

• Oil – 1 tbsp
• Onion (chopped) – 1 pc
• Garlic (chopped) – 1 tbsp
• Recheado paste – 3 tbsp
• Fried potato wedges

 

Instructions:

Instructions of Goan Chilli Potato

1. Step 1: Prepare the Recheado Paste

   In a bowl, combine dry Kashmiri chillies, cinnamon, turmeric powder, salt, sugar, jeera, black pepper, garlic, ginger, and toddy vinegar. Allow it to soak so the chillies soften and absorb the spices. This step enhances the tangy and spicy flavor of the paste. Once softened, transfer to a blender and grind into a thick, smooth paste. Set it aside.

   
2. Step 2: Prep the Potatoes

   Boil and peel medium-sized potatoes for best texture. Cut them into chunky wedges. In a bowl, toss the potato pieces with cornflour and salt. This will give them a crispy coating while keeping the insides soft.

   
3. Step 3: Fry the Potatoes

   Heat oil in a pan over medium flame. Add the coated potato wedges in batches and shallow fry until golden brown and crispy. Avoid overcrowding the pan to maintain crispiness. Once done, drain excess oil using a paper towel.

   
4. Step 4: Cook the Chilli Potato

   In the same pan, add more oil if required. Sauté chopped onions until translucent, then add chopped garlic and cook until fragrant. Stir in the recheado paste and cook on low heat until the oil separates and raw smell disappears. Add fried potatoes and toss gently to coat with the spicy paste. Let it cook a few more minutes to absorb the flavor.

   
5. Step 5: Serve Hot

   Your Goan Chilli Potato is ready! Garnish with fresh coriander or spring onions and serve hot with Goan poi or enjoy it as a standalone spicy appetizer.

   

 

About the Recipe

The Goan Chilli Aloo Recipe is not your regular chilli potato. This one has a special twist. It uses Kashmiri chillies, which are less spicy but give a beautiful red color. In Goa, people use these chillies in almost every dish. They are soaked in toddy vinegar for 3-4 hours to become soft and full of flavor.

I mix them with garlic, ginger, cinnamon, cumin, black pepper, turmeric, and a bit of salt to make a rich, red paste. Earlier, people used to grind this paste on a stone, but now I use a mixer to make a smooth blend. A smooth paste is important because it coats the potatoes better and gives a nice texture.

For the potatoes, I boil and cut them into wedges. After that, I dust them with cornflour and fry them until they become crispy. The cornflour makes a big difference and gives that restaurant-style crispiness. Then, I toss them in the spicy red masala paste. If you want, you can fry some chopped onions and garlic before adding the paste for extra flavor.

The end result is a bold, tangy, and spicy dish with perfectly crispy potatoes. It’s great as a snack or a starter. Trust me, once you make this Goan Chilli Aloo Recipe, you will want to make it again and again!

 

Cooking Tips

• Use Kashmiri chillies because they give bright red color without too much heat.
• Soak the chillies and spices in toddy vinegar for at least 3-4 hours until they become soft.
• Grind the soaked chillies into a very smooth paste for the best texture.
• Dust boiled potato wedges with cornflour to make them extra crispy.
• Fry the potatoes until golden and then toss them in the masala for full flavor coating.
• If you like, fry some chopped onions and garlic before adding the paste to build deeper flavor.

 

Pairing Guide

The Goan Chilli Aloo Recipe is perfect as a snack or starter.

It pairs really well with a chilled soft drink or lemonade. The tangy vinegar and spices balance nicely with something cool.

If you're having a bigger meal, serve it with a simple dal-rice or chapati. It adds a spicy and crispy bite on the side.

You can also pair it with grilled fish or chicken for a Goan-style party plate.

 

Frequently Asked Questions

What is the Goan Chilli Aloo Recipe?

The Goan Chilli Aloo Recipe is a spicy and tangy potato dish made using Kashmiri chillies, toddy vinegar, and a mix of spices. The potatoes are fried until crispy and then tossed in a rich Goan-style masala.

Why is toddy vinegar important in the Goan Chilli Aloo Recipe?

Toddy vinegar is made from fermented palm sap. It gives a natural sour taste and is an essential part of the Goan Chilli Aloo Recipe for an authentic flavor.

Can I use regular vinegar in the Goan Chilli Aloo Recipe?

While regular vinegar can be used, toddy vinegar gives the true Goan taste. If you want the real flavor of the Goan Chilli Aloo Recipe, try to use toddy vinegar.

How long should I soak the chillies for the Goan Chilli Aloo Recipe?

Soak the Kashmiri chillies and spices in toddy vinegar for 3 to 4 hours until they become soft and limp. This helps them blend into a fine paste for the Goan Chilli Aloo Recipe.

What type of potatoes work best in the Goan Chilli Aloo Recipe?

Use boiled potatoes that hold their shape. After boiling, cut them into wedges and dust with cornflour before frying for the best results in the Goan Chilli Aloo Recipe.

Can I make the Goan Chilli Aloo Recipe ahead of time?

You can prepare the masala paste in advance and fry the potatoes later. For the best texture in the Goan Chilli Aloo Recipe, toss the fried potatoes in the masala just before serving.

Is the Goan Chilli Aloo Recipe too spicy?

No, it uses Kashmiri chillies which are not very spicy. The Goan Chilli Aloo Recipe is more about flavor and color than heat.

Can I use the same masala paste from the Goan Chilli Aloo Recipe in other dishes?

Yes, the rich red paste used in the Goan Chilli Aloo Recipe can be used in fish, chicken, or vegetable dishes. It’s very versatile.

What makes the potatoes crispy in the Goan Chilli Aloo Recipe?

Dusting the boiled potato wedges with cornflour before frying makes them extra crispy in the Goan Chilli Aloo Recipe.

What are the main spices used in the Goan Chilli Aloo Recipe?

The Goan Chilli Aloo Recipe includes Kashmiri chillies, cumin, cinnamon, turmeric, garlic, ginger, salt, black pepper, and toddy vinegar.