Crispy Chilli Potato Recipe – Easy Indo-Chinese Street Food

Last Updated on 4 months by Neha Deshmukh

Crispy Chilli Potato Recipe – Easy Indo-Chinese Street Food

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that sweet, spicy, and tangy flavour combination. And honestly, nothing beats a plate of crispy chilli potato – it’s the perfect snack, side dish, or even a light meal. I first made this when I was craving something quick and flavourful, and it’s been a family favourite ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This crispy chilli potato recipe is a winner for so many reasons. It’s relatively quick to make (perfect for weeknights!), incredibly flavourful, and has that addictive crispy-chewy texture that keeps you coming back for more. Plus, it’s a fantastic way to enjoy potatoes – seriously, who doesn’t love potatoes?! It’s a staple on street food menus across India, and now you can easily make it in your own kitchen.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious crispy potatoes:

• 3 medium potatoes
• 2 tablespoons corn starch
• 1-2 teaspoon red chilli powder (adjust to your spice preference!)
• 1-2 teaspoon salt
• 1 ½ – 2 cup oil (for deep frying)
• 1 tablespoon oil (for the sauce)
• 1 tablespoon garlic, finely chopped
• 1 medium onion, finely chopped
• 2 to 3 spring onions, chopped (separate the whites and greens)
• 1 cup capsicum (bell pepper), diced
• 1 green chili, slit (adjust to your spice preference!)
• 1 teaspoon sugar
• 1-2 tablespoons soya sauce
• 2 tablespoons red chilli sauce
• 1-2 teaspoon vinegar

Ingredient Notes

Let’s talk ingredients for a moment. A few things can really make or break this dish:

• Potatoes: I prefer using starchy potatoes like Yukon Gold or Russet. They get beautifully crispy! Avoid waxy potatoes, as they won’t crisp up as well.
• Chilli Powder: Kashmiri chilli powder is fantastic for colour and mild heat. If you like it spicier, you can use a blend or add a pinch of cayenne pepper.
• Soya Sauce: A good quality soya sauce makes a huge difference. I like using a dark soya sauce for a richer flavour and colour.
• Spice Levels: Regional variations are huge! Some people like it super spicy, others prefer a milder flavour. Don’t be afraid to adjust the chilli powder and green chillies to your liking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and cut the potatoes into ½-inch sticks. Not too thin, or they’ll burn! Soak them in water for about 30 minutes. This helps remove excess starch, making them extra crispy.
2. Next, parboil the potatoes for 3-4 minutes until they’re just starting to get tender. You don’t want them fully cooked, just semi-cooked. Drain them thoroughly and let them cool completely.
3. Now for the crispy part! Toss the potatoes with corn starch, chilli powder, and salt until they’re evenly coated. Make sure every piece is covered.
4. Heat the oil in a deep frying pan or wok over medium-high heat. Carefully add the potatoes in batches (don’t overcrowd the pan!) and deep fry until golden and crispy. This usually takes about 5-7 minutes per batch. Drain them on a wire rack to remove excess oil.
5. In a separate wok or pan, heat 1 tablespoon of oil. Sauté the garlic, green chili, onions, and spring onion whites until fragrant and the onions are translucent.
6. Add the capsicum and stir-fry on high heat for about 1 minute. You want it to be slightly crunchy.
7. Now for the sauce! Mix in the sugar, soya sauce, vinegar, and red chilli sauce with 3 tablespoons of water. If you want a gravy version, whisk together 1 tablespoon of corn starch with 2 tablespoons of water and add it to the sauce. Cook until thickened.
8. Finally, toss the fried potatoes in the sauce until they’re evenly coated. Garnish with the spring onion greens.

Expert Tips

• Don’t skip the soaking step! It’s crucial for crispy potatoes.
• Fry the potatoes in batches to maintain the oil temperature.
• Make sure the potatoes are completely dry before frying to prevent splattering.
• Taste the sauce and adjust the seasonings as needed.

Variations

• My friend Priya loves adding a touch of ginger to the sauce. It gives it a lovely warmth.
• For a sweeter version, add a little honey to the sauce.
• My family sometimes adds a sprinkle of garam masala at the end for an extra layer of flavour.

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure your red chilli sauce and soya sauce are vegan-friendly. Some brands contain fish sauce or other animal products.

Gluten-Free Adaptation

To make this gluten-free, simply use a gluten-free soya sauce. Tamari is a great option.

Spice Level Adjustments

• Mild: Use ½ teaspoon chilli powder and omit the green chilli.
• Medium: Use 1 teaspoon chilli powder and 1 green chilli.
• Hot: Use 2 teaspoons chilli powder and 2-3 green chillies.

Festival Adaptations

These make a fantastic starter for celebrations like Diwali or New Year’s! They’re always a crowd-pleaser.

Serving Suggestions

Serve immediately while crispy! They’re delicious on their own as a snack, or as a side dish with noodles or fried rice.

Storage Instructions

Honestly, these are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. They won’t be as crispy, but still tasty! You can try reheating them in an air fryer to crisp them up a bit.

FAQs

What type of potatoes work best for crispy chilli potato?

Starchy potatoes like Yukon Gold or Russet are your best bet! They get beautifully crispy when fried.

Can I make this recipe ahead of time?

You can parboil and soak the potatoes ahead of time. But I recommend frying and tossing them in the sauce just before serving for the best texture.

How can I adjust the spice level of this dish?

Adjust the amount of chilli powder and green chillies to your liking! Start with less and add more as needed.

What is the best way to ensure the potatoes are extra crispy?

Soaking the potatoes in water, drying them thoroughly before frying, and frying them in batches are all key to achieving maximum crispiness.

Can I bake the potatoes instead of frying them?

You can, but they won’t be as crispy. Toss them with a little oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!