17 January, 2022
Best and Simple way to make Crispy Chilli Potato | 2022
Comments : 2 Posted in : Uncategorized on by : Muskan Saudagar Tags: #chillipotato, #chillirecipe, #Crispy, #delicious, #food, #foodblogger, #Potatorecipe, #spicy, #tasty, #yummy
Welcome in foodysoul here you can find food as your taste… So I’m going to share again Best and Simple way to make Crispy Chilli Potato | 2022 I hope you guys liked it?
Crispy Chilli Potato:-
- Refined flour 1/2 cup
For chilli potatoes:
- Veg stock/hot water – 150-200 ml
- Sugar a pinch
- Potatoes – 5-6 medium sized
- A pinch of salt
- Cornflour 1/2 cup –
- Salt to taste
- Baking powder – 1 tsp
- Oil for frying
- Oil – 2 tbsp .
- Onions 1/4th cup
- Garlic 1/4th cup
- Ginger 1 inch
- Coriander stems – 1tbsp
- Green chillies 12-15
- Green chilli paste 2 tea spoon
- Light soy sauce – 2 tbsp
- Dark soy sauce – 2 tea spoon
- Vinegar – 1 tsp
- Salt to taste
- White pepper powder a pinch
- Capsicum – 1/3rd cup
- Pyaaz (onions) – 1/3rd cup
- Spring onion bulbs – 2 tbsp
- Coriander – 1 tea spoon
- Cornflour 2 tbsp + water – 50 ml
- A handful of spring onions
Method to Make:-
- Peel the skin of the potatoes and trim of the sides, further cut into 1 cm thick & 3 inches long batons.
- Set water for boiling in a stock pot, add salt & further add the potato batons, and blanch the potatoes until its 80% cooked.
- After blanching the potatoes, transfer the potatoes over a wide vessel & cool down.
- Further, take a mixing bowl, add cornflour, maida, salt & baking powder, mix well and add water gradually to make a semi thick batter, whisk well to make a lump free batter.
- Set oil in wok on medium heat for frying. Further coat the blanched potatoes with the batter, and drop in hot oil, deep fry the potatoes on medium heat until its crisp & light golden brown in colour.Remove over an absorbent paper, crispy potato batons are ready, keep aside to be used for creating the potato chilli.
- For creating the chilli potato, set a chinese wok or a non-stick wok on high heat, add oil and swirl the wok to coat it well, further add onions, garlic, ginger & coriander stems, stir & cook on high flame for a minute.
- Further add green chillies, green chilli paste & veg stock, stir well and bring to a boil, further add light soy sauce, dark soy sauce, vinegar, sugar a pinch, salt to taste & white pepper powder, stir well.
- Take a small bowl, add cornflour & water, mix well to make a lump free slurry, add the slurry add the slurry and cook until the sauce thickens.
- Further add onion greens and lower the flame, now add the crispy fried potatoes, and toss to coat the sauce well with potatoes, don’t over mix. Toss it briefly, garnish with some more spring onion greens, your potato chilli is ready, serve hot with some schezwan sauce.
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