Crispy Chilli Potato Chilli Potato 2 way Indo-chinese Chili Potato Dry & Gravy

Ingredients

• 5 Large Frying Potato (peeled & diced)
• Water as required
• Water as required
• Salt to taste
• 2 tbsp Vinegar
• 2 tbsp Oil
• 4-5 no. Dry kashmiri red chillies (deseed & roughly chopped)
• ½ inch Ginger (peeled & finely chopped) Ginger
• 1 no. Green chili (less spicy & chopped)
• 2 medium Onions, diced
• Prepared sauce mixture
• 2 large Capsicums, diced
• ¼ cup Spring onion bulbs, chopped, green onion
• Fried potatoes
• 1 ½ tsp Chilli oil
• ¼ cup Spring onion, chopped
• Remaining chilli potato
• 2 no. fresh Red chillies, roughly chopped
• ½ large Capsicum, diced
• 1 tsp Chilli oil
• ⅓ cup Water
• 2 tbsp Cornstarch slurry
• 2 tbsp Onion, diced
• Boiled potatoes
• ⅓ cup Cornstarch
• Salt to taste
• Little water
• Oil for frying
• 2 tsp Light soy sauce, soy sauce
• 2 tsp Red chili sauce sauce
• 1 tsp Green chilli sauce sauce
• 2 tsp Vinegar
• 1 ½ tbsp Tomato ketchup
• Spring onion, chopped
• Coriander sprig, coriander leaves

Steps

1. In a saucepot, add water as required, salt to taste, vinegar, frying potatoes and cook for 7-8 minutes until half cooked.
2. Transfer the potatoes to a bowland keep it aside for further use.
3. In a wok or pan, add oil, once it’s hot, add dry kashmiri red chillies, ginger, green chilli, onions and toss it on high flames for a minute.
4. Add prepared sauce mixture, capsicum, spring onion bulb, fried potatoes and toss it for a while on high flames.
5. Finish it with chilli oil, spring onion and give it a good mix.
6. Transfer it to a serving dish, garnish it with spring onion and coriander sprig.
7. Serve hot.
8. In a wok or pan, add remaining chilli potato, fresh red chillies, capsicum, chilli oil, water and give it a quick boil.
9. Add cornstarch slurry, onion and cook it for a minute on high flames.
10. Transfer it to a serving dish, garnish it with spring onion and coriander sprig.
11. Serve hot.
12. In a bowl, add boiled potatoes, cornstarch, salt to taste, little water and coat it well.
13. In a kadai, add oil, once it’s hot, add coated potatoes and fry them until golden in colour.
14. Transfer it to an absorbent sheet and keep it aside for further use.