Delight in the crispy perfection of our Chilli Potatoes golden-fried potato wedges tossed in a flavorful blend of spices, creating a savory and spicy sensation with every bite
:
**For Frying Potatoes:**
4 medium-sized potatoes, peeled and cut into thin strips or wedges
70 grams cornstarch
15 grams Salt
Vegetable oil for deep frying
**For Chilli Sauce:**
30 gramss soy sauce
15 grams chili sauce
15 grams tomato ketchup
15 grams vinegar
15 grams brown sugar
**For Stir-Frying:**
30 gramss vegetable oil
15 grams minced garlic
15 grams minced ginger
2-3 green chilies, sliced
1 onion, thinly sliced
1 bell pepper (any color), thinly sliced
Spring onions, chopped (for garnish)
Sesame seeds (for garnish, optional)
Instructions:
**Fry Potatoes:**
1. In a bowl, coat potato strips or wedges with cornstarch and salt.
2. Heat vegetable oil for deep frying. Fry the coated potatoes until they are golden brown and crispy. Remove from the oil and set aside on a paper towel.
**Prepare Chilli Sauce:**
1. In a bowl, mix soy sauce, chili sauce, tomato ketchup, vinegar, and brown sugar to make the chilli sauce. Set aside.
**Stir-Fry Vegetables and Potatoes:**
1. In a wok or large pan, heat vegetable oil.
2. Add minced garlic, minced ginger, and sliced green chilies. Stir-fry for about 30 seconds until fragrant.
3. Add sliced onions and bell pepper. Stir-fry until they are slightly tender but still crisp.
4. Add the fried potatoes to the wok with the stir-fried vegetables.
5. Pour the prepared chilli sauce over the potatoes and vegetables. Toss everything together until well-coated.
**Garnish and Serve:**
1. Garnish with chopped spring onions and sesame seeds if desired.
2. Chilli Potatoes are ready to be served. Enjoy them as an appetizer or as a side dish.
Note:
Adjust the quantity of green chilies and chilli sauce based on your spice preference.
You can add more vegetables like baby corn, broccoli, or capsicum for variation.
Enjoy your homemade Chilli Potatoes with their crispy texture and bold flavors!
