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Crispy Chilli Potatoes: Starter or Snack Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Crispy chilli potatoes make a tasty snack or starter

Crispy chilli potatoes make a tasty snack or starter

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.

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Cook Time

Prep timeCook timeReady inYields

20 min

1 hour 10 min

1 hour 30 min

2-3 servings

Ingredients

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

Instructions

  1. 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.
  2. Boil the potato fingers in water on medium heat until they just about turn soft. Transfer to a plate.
  3. 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.
  4. Fry the potato fingers in medium hot oil, in batches, until they are a little crisp. Remove and set aside.
  5. After a few minutes, refry them on medium-high heat until they turn crisp and golden. Remove and set aside.
  6. 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.
  7. Add the chopped onion and bell pepper. Saute for 4-5 minutes but keep them crunchy.
  8. 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.
  9. 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.
  10. Transfer the crispy chilli potatoes to a serving dish and serve.

© 2022 Rajan Singh Jolly

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