Chilli Potato Recipe (Chilli Aloo)

Ingredients

• 3 medium potatoes (about 250 grams)
• 2 tablespoons corn starch or yellow corn flour or rice flour
• ¼ teaspoon red chilli powder (more if desired)
• ¼ teaspoon salt
• ⅓ cup oil (or more to deep fry)

To make chilli potato sauce

• 1 tablespoon oil
• 1½ tablespoon garlic chopped (2 to 3 garlic cloves)
• 1 medium onion sliced (optional, if using spring onions)
• 2 to 3 spring onions chopped (optional, if using onion)
• ¾ cup capsicum (bell peppers diced or julienned)
• 1 green chili deseeded & slit
• 1 teaspoon sugar
• ½ to 1 tablespoon soya sauce (naturally brewed)
• 2 tablespoons red chilli sauce (Sweet & hot Asian kind)
• ½ to ¾ teaspoon red chili powder or red chilli paste (optional)
• ½ to ¾ teaspoon vinegar
• salt (to adjust, if needed)

Steps

1. Peel the potatoes, cut into half inch slices, and cut those into half inch sticks, each about half by half inch thick. Soak in a bowl of water for 30 minutes, then drain completely.

To Deep Fry Potatoes

1. Boil in fresh water for 3 to 4 mins, until slightly cooked but still firm, then drain in a colander.
2. Scatter flour, red chili powder, and salt over the drained potatoes. Toss to coat evenly with flour, sprinkling on some water if too dry.
3. Heat oil in a deep pan. Once hot enough, slide in the potatoes individually. Deep-fry over medium heat without disturbing for 2 to 3 mins, then stir and fry until golden and crisp.
4. For extra crispness, take them out of the oil and refry over a low flame if desired. Remove to a wire rack or steel colander.

To Air Fry & Bake in Oven

1. For air-frying or baking, thoroughly wipe the soaked potatoes dry with a clean cloth. Spray all over with oil, add salt, red chilli powder, and flour, and mix gently to coat. If too dry, drizzle with oil and mix.
2. Air fryer: Arrange in a single layer in the basket and air fry at 400 F or 200 C for 8 to 9 mins. Shake and cook again for another 8 to 9 mins, until crisp and golden.
3. Oven: Heat to 200 C or 400 F and grease or line a baking tray. Arrange the potatoes and bake for 23 to 30 minutes, until crisp and golden, adjusting the time for potato size and the oven.

How to Make Chilli Potato

1. For optional extra color and heat, mix red chilli powder, red chilli sauce, and 2 tsps water into a smooth paste. Set this red chilli sauce aside.
2. Heat one tbsp oil in a wok or pan over high heat. Fry garlic and chilli until aromatic.
3. Stir-fry the onions for a minute, then add capsicums and fry until slightly tender but still crunchy.
4. Add sugar, red chilli sauce, soya sauce, vinegar, and 2 to 3 tablespoons water. Allow the sauces to begin bubbling.
5. Once the sauce thickens, taste and add more salt and sauce if needed.
6. Turn off the heat and cool slightly. Toss in the fried potatoes and add spring onion greens.
7. Serve hot or warm immediately, as resting makes the potatoes lose their crispness. Serve as an appetizer or alongside noodles and fried rice.