Chilli Potato Recipe | Easy Recipe | Homemade Restaurant style

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Crispy Honey Chilli Potato

 

Chilli Potato is a popular Indo-Chinese appetizer that combines crispy fried potatoes with a tangy, spicy and slightly sweet sauce. It’s a perfect blend of flavors, making it a mouthwatering dish that’s loved by both kids and adults alike. This dish is easy to make at home and is sure to be a hit at parties, gatherings or as a delicious snack.

To make Honey Chilli Potato, you’ll need fresh potatoes that are cut into thin strips or wedges and deep-fried until crispy. The fried potatoes are then tossed in a flavorful sauce made with a combination of soya sauce, vinegar, tomato ketchup, and a hint of sweetness from sugar.

The sauce also includes aromatic ingredients such as garlic, ginger, and green onions, which add depth and complexity to the dish. The result is a plate of crispy, spicy and tangy potatoes that are bursting with flavor. 

Whether you’re a fan of Indo-Chinese cuisine or simply looking to try something new, Chilli Potato is a must-try recipe. It’s a delicious and addictive dish that can be served as an appetizer, a side dish or even a main course when paired with rice or noodles. Get ready to tantalize your taste buds with this irresistible and easy-to-make Chilli Potato recipe!

Try our Other Potato Recipes

French Fries

Peri Peri French Fries

Aloo Tikki

HOW TO MAKE CHILLI POTATO

Here’s a simple recipe for making chilli potato at home:

Chopping Potato

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.

Preparing Other Ingredients
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 soy sauce (naturally fermented) and 2 teaspoons red chilli sauce or red chilli paste. Do add spicy red chilli sauce and not sweet red chilli sauce.
 
6. Mix both the sauces very well and keep aside.
MAKING POTATO MIXTURE
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.

 
 
Frying Potatoes
 
9. Heat oil for deep frying in a kadai / pan / wok. Keep a medium flame. Add the potatoes. Oil splutters while adding potatoes. So be careful.

 

 
 
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, it will take approximately 10 mins.

 

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

 

14. Remove with a slatted spoon.

 
15. Place the potato fries on kitchen paper towel.

 

 
16. 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.
Making Chilli Potato
Stir-frying 
 
17. Heat 1 tablespoon toasted Olive oil in a wok or kadai.
 
18. Keep flame to medium or medium-high. Add the finely chopped ginger& garlic paste and green chillies.
 
19. Mix and stir fry on medium heat for 5 to 6 seconds.
 
20. Do not brown them.
 
21. Add sliced onions and sliced capsicum.
 
22. Mix very well.
 
23. Stir fry on medium heat till the onions turn translucent.

 

 
 
 

Making Sauce For Chilli Potato

 
24. Add 2 tablespoons Tomato ketchup, 1 tablespoon Red chilli sauce,  1 tablespoon Soya sauce, 1 tablespoon Vinegar

 

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

 

26. Mix very well.

 
27. Add ¼ to ⅓ cup water. Stir and mix.
 
28. Let the entire sauce mixture come to a boil.
 
29. Now add the corn starch mixture from the bowl. Stir and mix.

 

  1. 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.
31. Mix and let the sauce thicken.
 
32. Add the fried potato.

 

 

33. Mix it well.

 

 
34. 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.
 
35. Serve chilli potato hot. Last but not the least garnish with some coriander leaves & White Sesame Seeds. It will give 5 stars to the recipe. Do serve them hot as the crispiness in the potatoes can be felt when eaten hot. If served after some time, the crispiness won’t be felt in the potatoes.

 

 

 

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish, Starter
Cuisine Indo Chinese
Servings 5
Calories 245 kcal

Equipments

1 Kadai
1 Pan

Ingredients

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)

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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