Envision this: golden, crispy potato wedges enveloped in a tantalizingly spicy sauce that awakens your senses with each bite.
There’s something comforting about this easy-to-make Chili Potato recipe that makes it a beloved appetizer.
As the ingredients sizzle and blend in the pan, they transform into a dish that promises warmth and indulgence.
Let’s bring this dish to life and savor every flavorful moment.
Kitchen Tools Required
- 1 Large pan
- 1 Large mixing bowl
- 1 Slotted spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 4 Medium potatoes, peeled and cut into wedges
- 2 tablespoons Cornflour
- 2 tablespoons All-purpose flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 cup Oil
- 1 tablespoon Garlic, minced
- 1 tablespoon Ginger, minced
- 1 Green chili, chopped
- 1 tablespoon Soy sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Red chili sauce
- 1 tablespoon Vinegar
- 1 tablespoon Spring onion greens, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chili Potato, follow this timeline:
- Reading & Setup (5 minutes)
- Read through the entire recipe to understand the process and gather all necessary ingredients and equipment.
- Prep Work (15 minutes)
- Peel and cut the potatoes into wedges.
- Mince the garlic and ginger.
- Chop the green chili and spring onion greens.
- Cooking Process (20 minutes)
- Boiling Potatoes (5 minutes)
- Place the potato wedges in salted water and bring to a boil until slightly tender.
- Coating Potatoes (3 minutes)
- While potatoes are boiling, mix cornflour, all-purpose flour, salt, and black pepper in a large mixing bowl.
- Drain the potatoes and coat them in the flour mixture.
- Frying Potatoes (5 minutes)
- Heat oil in a large pan and fry the coated potatoes until golden and crispy.
- Remove with a slotted spoon.
- Making Sauce (2 minutes)
- In the same pan, sauté garlic, ginger, and green chili.
- Combining Ingredients (5 minutes)
- Add soy sauce, tomato ketchup, red chili sauce, and vinegar to the pan.
- Mix well.
- Toss in the fried potato wedges until evenly coated.
- Finishing Touches (5 minutes)
- Garnish with chopped spring onion greens.
- Allow the dish to rest for 5 minutes to enhance flavors.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Boil the potato wedges in salted water until they’re slightly tender, then drain and set aside.
In a large mixing bowl, combine cornflour, all-purpose flour, salt, and black pepper.
Coat the boiled potatoes with the flour mixture evenly.
Heat oil in a large pan over medium heat.
Fry the coated potato wedges in the hot oil until they’re golden and crispy, then remove with a slotted spoon.
In the same pan, add garlic, ginger, and green chili and sauté for 1-2 minutes.
Add soy sauce, tomato ketchup, red chili sauce, and vinegar to the pan and mix well.
Add the fried potato wedges to the sauce and toss to coat evenly.
Garnish with chopped spring onion greens before serving.
Allow the dish to rest for 5 minutes before serving to enhance the flavors.
Serving Tips
- Steamed Rice: Pair the chili potatoes with steamed rice for a complete and satisfying meal.
- Naan or Roti: Serve with naan or roti to soak up the flavorful sauce and enhance the dining experience.
- Green Salad: Balance the spicy and savory flavors with a fresh green salad on the side.
- Yogurt Dip: Accompany with a cool yogurt dip to add a revitalizing contrast to the dish.
- Lemon Wedges: Offer lemon wedges for guests to squeeze over the dish for an extra zesty kick.
Storage
To store leftover chili potatoes, allow them to cool completely.
Then, transfer to an airtight container.
Refrigerate for up to 3 days.
Reheat in a pan to restore crispiness.
Freezing
To freeze chili potatoes, allow them to cool completely.
Then, place them in an airtight container or freezer bag.
Store for up to 2 months.
Thaw and reheat before serving.
Reheating
To reheat chili potatoes, use a preheated oven at 350°F for 10-15 minutes. This guarantees they remain crispy.
Alternatively, use a skillet on medium heat. Stir occasionally.
Avoid microwaving to prevent sogginess.
Final Thoughts
Chili Potatoes make for a delightful appetizer with their crispy texture and tangy, spicy flavor. This Indian-inspired dish is perfect for any occasion.
To achieve the best results, make certain the potatoes are boiled to just the right tenderness before frying.
Adjust the sauces to suit your taste preferences, and feel free to add bell peppers for an extra burst of flavor and color.
Serve hot, garnished with spring onion greens, and enjoy this delicious treat with family and friends.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Yes, you can use sweet potatoes. They’ll change the dish’s flavor profile, adding sweetness. Make sure you adjust cooking time, as sweet potatoes cook faster. Monitor frying closely to achieve the desired crispiness without overcooking.
How Spicy Is the Chili Potato Dish?
You’ll find the chili potato dish moderately spicy, primarily due to the green chili and red chili sauce. Adjust the spice level by varying the amount of these ingredients to suit your personal heat preference.
What Alternative Oils Can Be Used for Frying?
You can substitute vegetable oil with canola, peanut, or sunflower oil for frying. Each option withstands high heat and maintains a neutral flavor, ensuring your potatoes fry evenly without altering the dish’s intended taste profile.
How Can I Make the Dish Gluten-Free?
Swap all-purpose flour with rice flour and cornflour with cornstarch. Make certain you use gluten-free soy sauce. Maintain your frying technique to achieve crispiness. These adjustments will keep the dish gluten-free while preserving its delightful texture and flavor.
Is It Possible to Bake the Potato Wedges Instead of Frying?
Yes, you can bake the potato wedges. Preheat your oven to 425°F. Arrange coated wedges on a baking sheet. Bake for 25-30 minutes, turning halfway, until golden and crispy. Adjust sauce quantities for ideal coating.
Chili Potato
Equipment
- 1 Large pan
- 1 large mixing bowl
- 1 slotted spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 4 medium potatoes peeled and cut into wedges
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 medium green chili chopped
- 1 tablespoon soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon red chili sauce
- 1 tablespoon vinegar
- 1 tablespoon spring onion greens chopped
Instructions
- Boil the potato wedges in salted water until they are slightly tender, then drain and set aside.
- In a large mixing bowl, combine cornflour, all-purpose flour, salt, and black pepper.
- Coat the boiled potatoes with the flour mixture evenly.
- Heat oil in a large pan over medium heat.
- Fry the coated potato wedges in the hot oil until they are golden and crispy, then remove with a slotted spoon.
- In the same pan, add garlic, ginger, and green chili and sauté for 1-2 minutes.
- Add soy sauce, tomato ketchup, red chili sauce, and vinegar to the pan and mix well.
- Add the fried potato wedges to the sauce and toss to coat evenly.
- Garnish with chopped spring onion greens before serving.
- Allow the dish to rest for 5 minutes before serving to enhance the flavors.
Notes
