Guaranteed excitement! Chilli Potatoes causes a thrilling burst of flavours in your palate with a combination of sauces, garlic, ginger and green chillies. Potatoes, cut into fingers, absorb the flavours of the sauces very well and mingle nicely with the crunchy spring onions as well, resulting in a tongue-tickling starter for your meal. The best part about Chilli Potatoes is that it can also be prepared quite easily, since it relies mostly on readymade sauces for flavouring.
|Potato fingers||3 Cup (48 tbs) , parboiled|
|Oil||1 1/2 Cup (24 tbs) (For deep frying)|
|Finely chopped green chillies||2 Teaspoon|
|Finely chopped garlic||1 Tablespoon (lehsun)|
|Finely chopped ginger||1 Teaspoon (adrak)|
|Finely chopped spring onion||1/4 Cup (4 tbs) (whites and greens)|
|Tomato ketchup||1 Tablespoon|
|Chilli sauce||1 Tablespoon|
|Soya sauce||1 Teaspoon|
Heat oil for deep-frying in a deep non-stick kadhai.
Add a few potato fingers at a time, deep-fry till they turn light brown from all the sides.
Drain on an absorbent paper. Keep aside.
Combine cornflour and ¼ cup of water in a bowl and mix well and keep aside.
Heat the oil in a broad non-stick pan or a wok, add \garlic, ginger and green chillies and sauté on a high flame for a few seconds.
Add spring onion whites and greens, tomato ketchup, chilli sauce, soya sauce, cornflour-water mixture and salt.
Mix well and cook on a high flame for a few seconds.
Add fried potato fingers, toss gently and cook on a high flame for 1 minute.
Serve immediately garnished with spring onion whites and greens.