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Chilli Potato Recipe

Name: AMAYA Real Indian Foods Chilli Potato Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indo-Chinese
Ingredients: 4 pieces russet potatoes (medium); 1 cups cornstarch (or arrowroot); 0.25 cups all-purpose flour (maida); 1.5 tsp salt (for batter); 0.5 tsp black pepper (ground); 1 cups water (cold, for batter); 1 cups oil (for deep frying); 2 tbs vegetable oil; 6 cloves garlic (finely chopped); 2 pieces green chilies (slit) or 1-2 small fresh chilies; 1 tsp ginger (finely chopped); 4 stalks spring onions (scallions, white + green separated); 1 pieces onion (small, finely cubed); 1 pieces capsicum / bell pepper (green, medium, diced); 4 tbs tomato ketchup; 2 tbs chili sauce (Sriracha or Schezwan); 1 tbs soy sauce (light); 1 tsp vinegar (white or rice vinegar); 2 tsp honey or sugar; 0.25 cups water (for sauce); 1 tsp cornstarch (slurry); 0 to taste salt (to taste); 0 to taste black pepper (to taste); 3 tbsp spring onion greens (chopped); 1 tsp sesame seeds (optional); 4 pieces lemon wedges (optional)

Inspired by AMAYA Real Indian Food

Time45m

Serves4

An Indo-Chinese starter made with crisp fried french fries, tossed in slightly spicy, sweet & sour chilli sauce.

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Ingredients

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Fries / Potatoes

4 pieces russet potatoes (medium)

1 cups cornstarch (or arrowroot)

1/4 cups all-purpose flour (maida)

1 1/2 tsp salt (for batter)

1/2 tsp black pepper (ground)

1 cups water (cold, for batter)

1 cups oil (for deep frying)

Sauce & Toss

2 tbs Tuscany sunflower oil

6 cloves garlic (finely chopped)

2 pieces green chilies (slit) or 1-2 small fresh chilies

1 tsp ginger (finely chopped)

4 stalks spring onions (scallions, white + green separated)

1 pieces onion (small, finely cubed)

1 pieces capsicum / bell pepper (green, medium, diced)

4 tbs tomato ketchup

2 tbs chili sauce (Sriracha or Schezwan)

1 tbs soy sauce (light)

1 tsp vinegar (white or rice vinegar)

2 tsp honey or sugar

1/4 cups water (for sauce)

1 tsp cornstarch (slurry)

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Garnish

3 tbsp spring onion greens (chopped)

1 tsp Sesame seeds (optional)

4 pieces lemon wedges (optional)

Method

Fries / Potatoes

Prepare potatoes

Wash and peel the potatoes. Cut each potato into 1/4 to 1/2-inch thick sticks (French fry shape). Rinse the cut fries under cold water until water runs clear to remove excess starch.

Parboil (optional for fluffy interior)

Place the fries in a pot, cover with water, add a pinch of salt, bring to a gentle boil and simmer 3–4 minutes until just starting to soften but still firm. Drain and spread on a kitchen towel to dry completely. Alternatively, skip this step and proceed with raw fries for extra crispness.

Make batter

In a large bowl combine 1 cup cornstarch, 1/4 cup all-purpose flour, 1.5 tsp salt and 1/2 tsp black pepper. Gradually add about 1 cup cold water and whisk to a thick, smooth batter—should coat the back of a spoon. Adjust water slightly if needed.

Coat and fry (first fry)

Heat oil in a deep pan or fryer to 350°F (175°C). Toss the dried potato sticks into the batter to coat evenly and shake off excess. Fry in batches until pale golden and just cooked through, about 4–6 minutes per batch. Remove to a wire rack or paper towel-lined tray.

Crisp (second fry)

Increase oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches again for 1–2 minutes until crisp and deep golden. Drain on paper towels. Keep warm while you prepare the sauce.

Sauce & Toss

Prepare aromatics and sauce mix

Slice the white and green parts of the spring onions separately. Finely chop garlic and ginger, dice the onion and capsicum. In a small bowl mix 4 tbs tomato ketchup, 2 tbs chili sauce, 1 tbs soy sauce, 1 tsp vinegar, 2 tsp honey (or sugar) and 1/4 cup water. Stir until smooth. In another small cup dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry.

Sauté vegetables

Heat 2 tbs vegetable oil in a wide wok or large nonstick skillet over medium-high heat. Add the finely chopped garlic, ginger and slit green chilies. Sauté for 20–30 seconds until aromatic but not browned. Add the white part of the spring onions, diced onion and capsicum. Stir-fry for 1–2 minutes so they retain a bit of crunch.

Build the sauce

Turn heat to high and add the ketchup-chili-soy mixture to the pan. Stir and let it come to a simmer for about 30 seconds. Add the cornstarch slurry while stirring continuously — the sauce should thicken and become glossy in 20–30 seconds. Taste and adjust salt and pepper as needed. If you prefer sweeter, add a little more honey; for more heat, add extra chili sauce.

Toss fries in sauce

Reduce heat to medium. Add the double-fried potatoes to the wok. Toss gently but quickly so fries are evenly coated with the sauce without becoming soggy — do this for about 30–45 seconds. Sprinkle the green parts of the spring onions and toss once more to combine.

Garnish & Serve

Transfer the chilli potato to a serving platter. Scatter chopped spring onion greens and sesame seeds over the top. Serve immediately with lemon wedges on the side so diners can squeeze a little lemon if desired.