Chilli Potato Recipe | Aloo Chilli

Balasahana Suresh
Ingredients:

For the Crispy Potatoes:

  • 3 medium potatoes, peeled and cut into thin sticks or wedges
  • 2-3 tbsp cornflour
  • 1-2 tbsp all-purpose flour (maida)
  • Salt, to taste
  • 1/4 tsp black pepper powder
  • Oil, for deep frying
For the Sauce:

  • 2 tbsp oil
  • 1 tbsp garlic, finely chopped
  • 1-2 green chilies, slit
  • 1 medium onion, sliced into thin wedges
  • 1 medium capsicum (bell pepper), sliced
  • 2-3 tbsp soy sauce
  • 1-2 tbsp tomato ketchup
  • 1 tsp red chili sauce (adjust to taste)
  • 1 tsp vinegar
  • 1/2 tsp sugar (optional, balances the tanginess)
  • Salt, to taste
  • Spring onions, chopped for garnish
Instructions:

1. Prepare and Fry the Potatoes:

1. Peel and cut the potatoes into thin sticks or wedges.

2. Rinse them in water to remove excess starch, then pat them completely dry.

3. In a mixing bowl, toss the potatoes with cornflour, all-purpose flour, salt, and black pepper. Coat evenly.

4. Heat oil in a pan or wok for deep frying.

5. Fry the potatoes in batches on medium heat until they are crispy and golden brown. Drain on paper towels.

2. Prepare the Sauce:

1. Heat 2 tbsp oil in a wok or pan.

2. Add garlic and green chilies and sauté for 30 seconds until fragrant.

3. Add the onion and capsicum and sauté for 2-3 minutes on high heat. Keep them slightly crunchy.

3. Add Sauces:

1. Add soy sauce, tomato ketchup, red chili sauce, vinegar, and sugar. Mix well.

2. Adjust salt carefully since soy sauce is already salty.

4. Combine Potatoes and Sauce:

1. Add the fried potatoes to the sauce.

2. Toss everything gently so that the potatoes are evenly coated with the sauce. Cook for 1-2 minutes on high heat to absorb flavors.

5. Garnish and Serve:

  • Garnish with chopped spring onions and serve hot.
  • Enjoy as a starter, snack, or side dish with fried rice or noodles.
Tips & Tricks:

1. Crispy Potatoes:

o Ensure potatoes are completely dry before coating and frying. This prevents sogginess.

o Fry in medium-hot oil to cook through without burning the outer layer.

2. Sauce Consistency:

o Don’t make the sauce too watery; it should lightly coat the potatoes, not make them soggy.

3. Variations:

o Add chili flakes for extra heat.

o Toss in capsicum, carrot, or spring onions for more color and crunch.

4. Shortcut:

o For a lighter version, bake or air-fry the potatoes instead of deep-frying. Toss them with sauce at the end.

5. Serving Idea:

o Serve as an appetizer for parties, a side for Indo-Chinese meals, or a spicy snack with tea.

This Chilli Potato / Aloo Chilli recipe gives you crispy, saucy, flavorful potato bites just like your favorite Indo-Chinese restaurant! 🌶️🥔

 

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

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