Chilli Potato

I am sharing a semi-dry version. Using the same recipe you can even make a gravy or curry version of chilly potato. You just need to add more water to get a gravy consistency. To get a chilli potato gravy, I have mentioned the steps in the notes section of the recipe card below. Chilli potato is a starter snack and can be served as it is without any side or accompaniment. Though chilli potato is served as snack, I do prefer to serve it with some roti or bread or as a side with veg noodles or hakka noodles. I make this chilli potato and schezwan chilli potatoes on occasion. Preparing Chilli potato is similar to making Chilli paneer, Chilli Mushroom or Chilli Gobi. The best point of these recipes is that you can increase or decrease the amount of sauces and spices that go into it. So you can have a less spicy or a more spicy version of the same recipe. Thereby tailoring these recipes to suit your family’s taste buds.

Tips

Potatoes can be baked, air fried or shallow fried.Add some more water if the sauce looks very thick.Always serve them hot as the crispiness in the potatoes can be felt when eaten hot.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 spicier version of chilli potato.You can also skip sugar. Sugar balances the sour taste. But if you do not like a sweet taste in chilli potatoes, then skip adding the sugar.

How to make Chilli Potato

Chopping potato

1. Firstly rinse 3 medium sized potatoes (250 to 275 grams) well in water. Then peel them. Then chop the potato in slices having 0.3 to 0.5 centimetre thickness.
2. Then cut each slice in sticks having 1 centimetre width.
3. In a bowl take 3 cups cold water. Place the potatoes in the water for 20 to 30 minutes. Prepping 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), 4 to 5 medium to large garlic cloves, 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 1 teaspoon Kashmiri red chilli powder and 1 teaspoon red chilli flakes. If you do not have Kashmiri red chilli powder, then add ¼ to ½ teaspoon red chilli powder. You can even add ½ teaspoon red chilli flakes.
9. Roughly mix.
10. Add 2 tablespoons corn flour (corn starch) and ¼ to ⅓ Teaspoon salt or add as per taste.
11. Mix very well.

Frying potato

12. Heat oil for deep frying in a kadai or pan or wok. Keep a medium flame. Add the potatoes. Oil splutters while adding potatoes. So be careful.
13. As soon as you add the potatoes, stir with the frying slotted spoon, so that the potatoes do not stick to each other.
14. Begin to fry potatoes on a medium flame.
15. Fry the potatoes stirring at intervals till the potatoes look crisp.
16. Remove with a slotted spoon.
17. Place the potato fries on kitchen paper towels. You can fry potatoes in two batches.
18. 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  19. Heat 1 tablespoon toasted sesame oil in a wok or kadai. 20. Keep flame to medium or medium-high. Add the finely chopped ginger, garlic and green chillies. 21. Mix and stir fry on medium heat for 5 to 6 seconds. 22. do not brown them. 23. Add chopped onions and finely chopped capsicum. 24. Mix very well. 25. Stir fry on medium heat till the onions turn translucent.

Making sauce for chilli potato

26. Add the mixed sauces from the bowl.
27. Mix very well.
28. Add ¼ to ⅓ cup water. Stir and mix.
29. Let the entire sauce mixture come to a boil.
30. Now add the corn starch mixture from the bowl. Stir and mix.
31. 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 sugar if you prefer. if you do not like a slightly sweet taste in chilli potatoes, then skip the sugar. Also go easy on the salt as the sauces and corn flour mixture already has salt in them.
32. Mix and let the sauce thicken.
33. Add the fried potato.
34. Mix well.
35. 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.
36. Lastly, add ½ teaspoon white vinegar or rice vinegar or rice wine. Mix well.
37. Serve chilli potato hot. While serving you can garnish with some coriander leaves if you want. 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 Fried Rice. You may want to try it out with some rotis or bread as well.    More snacks recipes you may like

Chilli gobiAloo pakodaFrench friesPotato wedges

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Chilli Potato post from the archives, originally published in January 2019 has been updated and republished on February 2023.

title: “Chilli Potato " ShowToc: true date: “2024-09-21” author: “Holly Martinez”

I am sharing a semi-dry version. Using the same recipe you can even make a gravy or curry version of chilly potato. You just need to add more water to get a gravy consistency. To get a chilli potato gravy, I have mentioned the steps in the notes section of the recipe card below. Chilli potato is a starter snack and can be served as it is without any side or accompaniment. Though chilli potato is served as snack, I do prefer to serve it with some roti or bread or as a side with veg noodles or hakka noodles. I make this chilli potato and schezwan chilli potatoes on occasion. Preparing Chilli potato is similar to making Chilli paneer, Chilli Mushroom or Chilli Gobi. The best point of these recipes is that you can increase or decrease the amount of sauces and spices that go into it. So you can have a less spicy or a more spicy version of the same recipe. Thereby tailoring these recipes to suit your family’s taste buds.

Tips

Potatoes can be baked, air fried or shallow fried.Add some more water if the sauce looks very thick.Always serve them hot as the crispiness in the potatoes can be felt when eaten hot.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 spicier version of chilli potato.You can also skip sugar. Sugar balances the sour taste. But if you do not like a sweet taste in chilli potatoes, then skip adding the sugar.

How to make Chilli Potato

Chopping potato

1. Firstly rinse 3 medium sized potatoes (250 to 275 grams) well in water. Then peel them. Then chop the potato in slices having 0.3 to 0.5 centimetre thickness.
2. Then cut each slice in sticks having 1 centimetre width.
3. In a bowl take 3 cups cold water. Place the potatoes in the water for 20 to 30 minutes. Prepping 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), 4 to 5 medium to large garlic cloves, 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 1 teaspoon Kashmiri red chilli powder and 1 teaspoon red chilli flakes. If you do not have Kashmiri red chilli powder, then add ¼ to ½ teaspoon red chilli powder. You can even add ½ teaspoon red chilli flakes.
9. Roughly mix.
10. Add 2 tablespoons corn flour (corn starch) and ¼ to ⅓ Teaspoon salt or add as per taste.
11. Mix very well.

Frying potato

12. Heat oil for deep frying in a kadai or pan or wok. Keep a medium flame. Add the potatoes. Oil splutters while adding potatoes. So be careful.
13. As soon as you add the potatoes, stir with the frying slotted spoon, so that the potatoes do not stick to each other.
14. Begin to fry potatoes on a medium flame.
15. Fry the potatoes stirring at intervals till the potatoes look crisp.
16. Remove with a slotted spoon.
17. Place the potato fries on kitchen paper towels. You can fry potatoes in two batches.
18. 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  19. Heat 1 tablespoon toasted sesame oil in a wok or kadai. 20. Keep flame to medium or medium-high. Add the finely chopped ginger, garlic and green chillies. 21. Mix and stir fry on medium heat for 5 to 6 seconds. 22. do not brown them. 23. Add chopped onions and finely chopped capsicum. 24. Mix very well. 25. Stir fry on medium heat till the onions turn translucent.

Making sauce for chilli potato

26. Add the mixed sauces from the bowl.
27. Mix very well.
28. Add ¼ to ⅓ cup water. Stir and mix.
29. Let the entire sauce mixture come to a boil.
30. Now add the corn starch mixture from the bowl. Stir and mix.
31. 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 sugar if you prefer. if you do not like a slightly sweet taste in chilli potatoes, then skip the sugar. Also go easy on the salt as the sauces and corn flour mixture already has salt in them.
32. Mix and let the sauce thicken.
33. Add the fried potato.
34. Mix well.
35. 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.
36. Lastly, add ½ teaspoon white vinegar or rice vinegar or rice wine. Mix well.
37. Serve chilli potato hot. While serving you can garnish with some coriander leaves if you want. 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 Fried Rice. You may want to try it out with some rotis or bread as well.    More snacks recipes you may like

Chilli gobiAloo pakodaFrench friesPotato wedges

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Chilli Potato post from the archives, originally published in January 2019 has been updated and republished on February 2023.