Beloved by kids and adults alike, crispy chilli potatoes are a yummy snack or starter dish. It's very easy to make.
Deep-frying the potato fingers twice is the secret to the crispiness—so make sure you do not skip this most important step.
Try this dish and share your experience.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
1 hour 30 min
For frying the potato fingers:
- 6 medium potatoes
- 4 teaspoons arrowroot powder
- 1/2 teaspoon salt
- 1 teaspoon kashmiri red chilli powder
- oil for frying, as needed
For the sauce:
- 2 tablespoons oil
- 8-9 garlic cloves, chopped fine
- 1 inch ginger, grated
- 1 medium onion, chopped fine
- 1 small shimla mirch (bell pepper), chopped small
- 2 tablespoons red chilli sauce
- 2 tablespoons tomato ketchup
- 1 teaspoon soya sauce
- 1/2 teaspoon salt
- 1 teaspoon arrowroot powder
- 1/4 cup water
- Peel and cut the potatoes into French fry-like fingers. Wash in water a few times to remove the excess starch, until the water runs clear. Drain the water.
- Boil the potato fingers in water on medium heat until they just about turn soft. Transfer to a plate.
- Sprinkle arrowroot powder, salt and kashmiri red chilli powder on the hot and wet boiled potato fingers. Stir until they are well coated with the mixture.
- Fry the potato fingers in medium hot oil, in batches, until they are a little crisp. Remove and set aside.
- After a few minutes, refry them on medium-high heat until they turn crisp and golden. Remove and set aside.
- To prepare the sauce keep a pan on low heat. Add 2 tbsp oil and let it get hot. Add the garlic and ginger. Saute lightly until the garlic becomes aromatic.
- Add the chopped onion and bell pepper. Saute for 4-5 minutes but keep them crunchy.
- Add the red chilli sauce, tomato ketchup, soya sauce, salt and kashmiri red chilli powder. Mix well and cook for 1 minute on low-medium heat. While the sauce is cooking add water to the arrowroot powder and stir well to make a smooth slurry. Add the slurry to the pan. Add chopped cilantro or chopped green onion. Mix well. If the sauce looks dry add 3-4 tbsp water and stir cook until the sauce thickens a little.
- Just before serving, add the fried potato fingers and stir-mix until they are well coated with the sauce. If you mix too soon, the potatoes will lose their crispiness.
- Transfer the crispy chilli potatoes to a serving dish and serve.
© 2022 Rajan Singh Jolly