Crispy Chilli Potato

By Ranveer Brar · 60 min

Ingredients

Instructions

1. Boil the potatoes in water with salt and 2 tbsp vinegar for 7–8 minutes, until half cooked. Transfer to a bowl and set aside.
2. For the dry chilli potato: heat 2 tbsp oil in a wok on high. Toss in the dried red chillies, ginger, green chilli and onions for 1 minute.
3. Add the prepared sauce mixture, capsicums, spring onion bulbs and fried potatoes, and toss on high heat for a while.
4. Finish with 1½ tsp chilli oil and the spring onion, and mix well. Transfer to a serving dish, garnish with spring onion and coriander, and serve hot.
5. For the gravy: in a wok, add the remaining chilli potato, fresh red chillies, ½ large capsicum, 1 tsp chilli oil and ⅓ cup water, and bring to a quick boil.
6. Add the cornstarch slurry and onion and cook for 1 minute on high heat. Transfer to a serving dish, garnish with spring onion and coriander, and serve hot.
7. For the coating: in a bowl, mix the boiled potatoes, ⅓ cup cornstarch, salt and a little water until well coated.
8. Heat oil in a kadai, add the coated potatoes and fry until golden. Drain on an absorbent sheet and set aside.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

OnionGingerScallionBell pepperPotato