Chilli Potato Recipe | Easy Recipe | Homemade Restaurant style

Making Sauce For Chilli Potato

25. Add 1 teaspoon Honey. It gives sweet flavor to our dish. 

26. Mix very well.

30. Season with freshly crushed black pepper or black pepper as required or you can add about 2 to 3 pinches of black pepper powder. Also, add salt as per taste and ½ to 1 teaspoon honey/sugar if you prefer. if you do not like a slightly sweet taste in chilli potatoes, then skip the honey. Also go easy on the salt as the sauces and corn flour mixture already has salt in them.

 

 

This Chilli Potato recipe is an awesome starter snack and can be relished with or without an accompaniment. For dishes that go well with it, there are Veg Noodles, Hakka Noodles or even a simple Veg Rice. You may want to try it out with some rotis or bread as well.

Expert tips

Choosing the right potatoes: Opt for potatoes that are starchy and have a good texture when fried. Russet or Idaho potatoes work well as they become crispy on the outside and fluffy on the inside.

Crispy frying: To achieve a crispy texture, make sure the oil is hot enough before adding the potatoes. Fry them in small batches, allowing enough space for them to cook evenly. Drain excess oil on a paper towel to remove any greasiness.

Coating the potatoes: When tossing the fried potatoes in the sauce, ensure that each piece is evenly coated. You can do this by adding the sauce gradually and tossing the potatoes gently to avoid breaking them.

Balancing flavors: Adjust the level of spiciness, tanginess, and sweetness according to your taste preferences. Add green chilies, chili sauce, soy sauce, vinegar, and ketchup in quantities that suit your desired flavor profile.

Garnish with care: Finely chopped spring onions or cilantro (coriander leaves) make great garnishes for chilli potato. They add freshness and a pop of color to the dish. Sprinkle them on top just before serving.

Experiment with variations: Don’t be afraid to experiment with different ingredients and flavors. You can add diced bell peppers, onions, or even shredded cabbage to the dish to enhance its taste and texture.

FAQs

Q1: Can I make a non-spicy version of chilli potato?

A1: Yes, if you prefer a non-spicy version of chilli potato, you can reduce or omit the amount of green chilies and chili sauce in the recipe. This will result in a milder flavor without the intense heat. You can still enjoy the dish with the tangy and savory flavors by adjusting the ingredients to suit your taste.

Q2: Can I use sweet potatoes instead of regular potatoes for chilli potato?

A2: Yes, you can use sweet potatoes instead of regular potatoes to make a variation of chilli potato. Sweet potatoes will add a slightly different flavor and texture to the dish, but the overall concept and preparation remain the same. You can experiment with different types of potatoes to create your own unique twist on the recipe.

Q3: What can I serve with chilli potato?

A3: Chilli potato is often served as an appetizer or snack, but it can also be enjoyed as a side dish. It pairs well with other Indo-Chinese dishes like fried rice, hakka noodles, or vegetable Manchurian. You can also serve it with a side of raita (yogurt dip) or a fresh salad to balance the flavors.

Q4: Is chilli potato a vegetarian dish?

A4: Yes, chilli potato is a vegetarian dish. The main ingredients, potatoes, and the sauce are typically vegetarian-friendly. However, it’s always a good idea to check the specific recipe or ask the restaurant if you have any dietary restrictions or preferences.

Pro Tips

For making chilli potato gravy

• Add more water. So you can add about 1 cup water. Mix and let the gravy come to a boil on medium flame. Add the leftover potato juices + cornflour paste and let the gravy thicken.
• If the gravy looks watery and thin, then you add 1 to 2 teaspoons more of corn flour. Mix cornflour with 1 tablespoon water and then add.
• Check the taste and add more soy sauce, red chilli sauce, salt and pepper if required.

For Recipe 

• Potatoes can be baked, air fried or shallow fried.
• If the sauce looks very thick. Add some more water
• You can use spring onions also. If using spring onions, then garnish with spring onion greens.
• You can reduce green chillies and vinegar for a less spicy version of chilli potato.
• Can also skip sugar. Sugar balances the sour taste. But if you do not like a sweet taste in chilli potatoes, then skip sugar.

If you like this recipe then try our other snacks recipes also

Banana Chips

Pav Bhaji

Cheesy Italian Pasta Sticks

Veggie Stuffed Cheese Bun

Crispy Corn

Paneer Pakora

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Twitter or Pinterest .

Honey Chilli Potato Recipe Card

North Indian Kitchen

Honey Chilli Potato is easy to make and healthy to eat recipe. This recipe is a combination of sweet, salty & sour.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish, Starter

Cuisine Indo Chinese

Servings 5

Calories 245 kcal

Equipments

1 Kadai

1 Pan

Ingredients

1x2x3x

For Frying Potatoes

• 3-4 large Potatoes (peeled & cut into thin strips)
• ½ cup Cornstarch
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper
• Oil for deep frying

For Sauce

• 1 tablespoon Oil
• 1 tablespoon Ginger (minced)
• 1 tablespoon Garlic (minced)
• 1 Green Bell Pepper (capsicum)
• 2 Green Chilis (thinly sliced(optional))
• 2 tablespoon Tomato Kethcup
• 1 tablespoon Red chili sauce
• 1 tablespoon Soya sauce
• 1 tablespoon Vinegar
• ½ teaspoon Honey
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper
• 2 Spring Onion (sliced(green & white parts separated))
• 1 tablespoon Cornstarch (mix with 2 tablespoon water to make slurry)

Cook ModePrevent your screen from going dark while making the recipe

Instructions

 

• 1. Firstly take 4 large potatoes, put them into water & then peeled them. Afterwards chop the potatoes in slices having 0.3-0.5 cms thickness.

  2. Then cut each slice in sticks having 1 cm width.

  3. In a bowl take 3 cups cold water. Place the potatoes in the  water for 20-30 mins.

  4. Meanwhile, when the potatoes are soaking in water, prep the other ingredients. Chop 1 medium sized onion. Finely chop 1 small capsicum (green bell pepper), 1 tsp garlic paste(4 to 5 medium to large garlic cloves), 1 tsp ginger paste (1.5 inches ginger) and 1 or 2 green chillies. You can even add ⅓ cup spring onion whites instead of onions.

  5. In a small bowl take 2 teaspoons soya sauce (naturally fermented) and 2 teaspoons red chilli sauce or red chilli paste.

  6. Mix both the sauces very well and keep aside.

  7. Rinse the potatoes with running water. Then drain all the water very well. Place the potatoes in a mixing bowl.

  8. Add 2 tablespoons corn flour (corn starch) and 1/4-1/3 teaspoon salt or add as per taste. Mix it very well.

  9. Heat oil for deep frying in a kadai / pan / wok. Keep a medium flame. Add the potatoes.

  10. As soon as you add the potatoes, stir with the frying slotted spoon, so that the potatoes do not stick to each other.

  11. Begin to fry potatoes on a medium flame.

  12. Fry the potatoes in two batches. When potatoes got half fried shift them from kadai to plate. Rest them until potatoes cool down.

  13. Fry the potatoes stirring at intervals till the potatoes look crisp.

  14. Remove with a slatted spoon.Place the potato fries on kitchen paper towel.

  15. In the same bowl in which the potato was mixed with corn starch, you will see some potato juice mixed with the remaining corn flour. Keep this mixture as we will be adding it to the sauce later.

  16. Heat 1 tablespoon toasted Olive oil in a wok or kadai.

  17. Keep flame to medium or medium-high. Add the finely chopped ginger& garlic paste and green chillies.

  18. Mix and stir fry on medium heat for 5 to 6 seconds.

  19. Do not brown them.

  20. Add sliced onions and sliced capsicum.

  21. Mix very well.

  22. Stir fry on medium heat till the onions turn translucent.

  23. Add 2 tablespoons Tomato ketchup, 1 tablespoon Red chilli sauce,  1 tablespoon Soya sauce, 1 tablespoon Vinegar. Add 1 teaspoon Honey. It gives sweet flavor to our dish. Mix very well.

  24. Add ¼ to ⅓ cup water. Stir and mix.

  25. Let the entire sauce mixture come to a boil.

  26. Now add the corn starch mixture from the bowl. Stir and mix.

  27. Season with freshly crushed black pepper or black pepper as required or you can add about 2 to 3 pinches of black pepper powder. Also, add salt as per taste and ½ to 1 teaspoon honey/sugar if you prefer.

  28. Mix and let the sauce thicken.

  29. Add the fried potato. Mix it well.

  30. Switch off the flame. Add 1 to 2 tablespoons chopped coriander leaves. If you have used spring onion whites, then add spring onion greens at this step.

  Serve chilli potato hot.

Video

Notes

• Cut the potatoes into long, thin strips or cubes before frying them.
• Deep-fry the potatoes until they become crispy and golden.
• Toss the fried potatoes in the sauce until they are well-coated.
• You can adjust the spiciness of the dish by adding or reducing the amount of green chiliesor chili sauce.

Nutrition Facts

Honey Chilli Potato Recipe Card

Amount per Serving

Calories

245

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

1

g

6

%

Sodium

 

312

mg

14

%

Potassium

 

581

mg

17

%

Carbohydrates

 

40

g

13

%

Sugar

 

6

g

7

%

Fiber

 

5

g

21

%

Vitamin A

 

198

IU

4

%

Vitamin C

 

24

mg

29

%

Calcium

 

42

mg

4

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Chilli Potato

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