If you love Indo-Chinese food, then Chilli Potato has to be on your list. It’s crispy, spicy, tangy, and has just the right hint of sweetness. Recipe for Chilli Potatoes | Aloo Chilli | This recipe combines spicy chilli sauce with deep-fried crispy potatoes to create a unique street food combination.
This recipe is essentially a fusion of spicy and delectable Indo-Chinese sauce and crispy finger chips. One of the most popular appetizers or party starters, it goes well with the majority of Indo-Chinese rice and noodles recipes. Imagine golden fried potato wedges tossed in a glossy sauce packed with garlic, chili, and soy flavors—that’s pure comfort food!
This dish is one of the most loved snacks in India, whether at street stalls, restaurants, or home kitchens. The best part? You can easily make it at home with simple ingredients. In this blog, I’ll show you step by step how to make crispy street-style chilli potato that tastes just like your favorite restaurant version.
Recipe for Chilli Potatoes | Aloo Chilli | Chilli Aloo with detailed instructions, including a video and pictures. Manchurian and chilli recipes are common in Indo-Chinese cooking. However, gobi, paneer, or any other meat-based fritters that add a crispy flavor are typically used to make these. However, it can also be made with other vegetables; the low-starch potato, which is renowned for its creamy and crispy flavor, is one such well-liked choice.
A common street food recipe for people of all ages is manchurian or chilli. At first, only meat-based ingredients like chicken, paneer, and gobi were used. Though there have been many variations, one ingredient has emerged as the favorite among all of them.
Potatoes are that. Although potatoes are used in countless snacks, they were initially overlooked for some reason. When it comes to potatoes, it’s easy. These potato wedges will essentially be deep-fried with a spicy batter coating, giving them a crispy and distinctive texture. Following the same process as for the potatoes, the chilli sauce is made with soy sauce, vinegar, tomato sauce, and chilli sauce.
Serve these crispy potato wedges right away after they’ve been fried on high heat with a hot chilli sauce on top.
There are two versions of this dish:
- Dry Chilli Potato – crispy and saucy, served as a starter or snack.
- Gravy Chilli Potato – a saucier version, served with fried rice or noodles.
Here, I am sharing the dry version, but I’ll also give you a quick tip to turn it into gravy if you like.
Ingredients
For the Potatoes:
- 2 medium-sized potatoes, cut into wedges
- Water, for boiling
- 1 tsp salt
For the Batter:
- ¼ tsp turmeric
- ½ tsp red chili powder
- ¼ tsp salt
- 2 tbsp all-purpose flour (maida)
- 2 tbsp corn flour
- Water, as needed to make a thin batter
- Oil, for deep frying
For the Sauce:
- 2 tbsp oil
- 3 garlic cloves, sliced
- 1-inch piece ginger, chopped
- 2 tbsp spring onion (white part)
- ½ onion, cut into petals
- ½ capsicum (green bell pepper), sliced
- 2 tbsp tomato ketchup
- ¼ tsp pepper powder
- 2 tbsp vinegar
- 2 tbsp soy sauce
- ¼ tsp red chili powder
- ¼ tsp salt (adjust to taste)
- 1 tsp corn flour mixed with ½ cup water (cornflour slurry)
- 2 tbsp spring onion greens, for garnish
Video Guide For Chilli Potato
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Step-by-Step Recipe
Step 1: Boil the Potatoes
- Boil water in a pan, add 1 tsp salt, and potato wedges.
- Cook for 2 minutes, then drain and keep aside.
Step 2: Coat and Fry the Potatoes
- Sprinkle turmeric, chili powder, and salt on the potato wedges.
- Add maida, corn flour, and water to make a thin batter. Coat the wedges evenly.
- Heat oil on medium flame and deep-fry the potatoes until golden and crispy.
- Remove on tissue paper to drain extra oil.
Tip: For extra crispy potatoes, fry them twice—first on medium heat, then once again on high heat for a minute.
Step 3: Make the Sauce
- In a wok, heat the oil.
- Throw in some ginger, garlic, and spring onions. Cook, stirring occasionally, until a pleasant aroma emerges.
- Throw in the capsicum and onion, and stir-fry them fast over a high temperature.
- Season with salt, pepper, chili powder, vinegar, soy sauce, and ketchup. Combine thoroughly.
- When the sauce becomes glossy and slightly thick, add the cornflour slurry and continue cooking.
Step 4: Toss Everything Together
- Have it as a late-night snack with a refreshing drink.
- Add fried rice or noodles to make it a complete meal.
- Before adding the potatoes, make it into a gravy version by adding additional cornflour slurry and half a cup of water.
Serving Suggestions
- First, stir in the fried potato wedges with the sauce
- Coat the potatoes thoroughly by tossing them over a high flame.
- Add some fresh spring onion greens as a garnish.
Tips to Get It Perfect
This is in addition to the other advice, recommendations, and tips for the Chilli Potato recipe that are available. First things first: this recipe’s success or failure may hinge on the potatoes you use.
If you want your wedges to be crispy, use potatoes that are low in starch. Any potatoes that are suitable for making chips, french fries, or potato wedges can be utilized here. Second, you can make this dish with or without gravy. You may make it gravy-based by adding extra cornflour slurry to the sauce to prepare the gravy; I’ve prepared the dry version here.
Feel free to adjust the seasoning with additional salt and sauce to your liking. Finally, the meal must be served promptly after completion. The sauce will soak into the potatoes in no time.
