Crispy Chilli Potato Recipe – Sesame Oil & Red Chilli Flakes

Last Updated on 2 months by Neha Deshmukh

Crispy Chilli Potato Recipe – Sesame Oil & Red Chilli Flakes

Hey everyone! If you’re anything like me, you love a good Indo-Chinese snack. And honestly, few things hit the spot quite like crispy, spicy Chilli Potato. I first made this when I was craving something comforting and flavourful, and it’s been a family favourite ever since. It’s the perfect balance of crispy, spicy, and slightly sweet – seriously addictive! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any Chilli Potato recipe. We’re taking things up a notch with the use of toasted sesame oil, which adds a beautiful aroma and authentic flavour. Plus, the combination of Kashmiri red chilli powder and red chilli flakes gives it a gorgeous colour and a lovely kick. It’s relatively quick to make, perfect for a weeknight treat or a party snack.

Ingredients

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

• 250-275 grams potatoes
• 1 teaspoon red chilli flakes
• 1 teaspoon Kashmiri red chilli powder
• ¼ to ⅓ teaspoon salt (to taste)
• 2 tablespoons corn flour
• As needed oil (for deep frying)
• 1 tablespoon toasted sesame oil
• ⅓ cup chopped onions
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 1-2 teaspoons finely chopped green chillies (adjust to your spice preference!)
• 2 teaspoons soy sauce
• 2 teaspoons red chilli sauce
• ¼ to ⅓ cup water
• ½ to 1 teaspoon sugar (to balance the flavours)
• 1-2 tablespoons coriander leaves (for garnish)
• ½ teaspoon white vinegar (for a tangy finish)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Potatoes: Choosing the Right Variety

I prefer using starchy potatoes like Yukon Gold or Russet for this recipe. They get wonderfully crispy when fried. Avoid waxy potatoes, as they won’t crisp up as nicely.

Kashmiri Red Chilli Powder: Colour and Flavour

Don’t skip this! Kashmiri red chilli powder isn’t just about heat; it’s about colour. It gives the dish that vibrant red hue and a mild, fruity flavour. You can find it at most Indian grocery stores or online.

Red Chilli Flakes: Heat Level & Varieties

The heat level of red chilli flakes can vary. I like to use a medium-heat variety, but feel free to adjust based on your preference. You can also experiment with different types of chilli flakes for a unique flavour profile.

Sesame Oil: The Key to Authentic Flavour

Toasted sesame oil is a game-changer. It adds a nutty, aromatic flavour that really elevates the dish. A little goes a long way, so don’t overdo it!

Corn Flour: Achieving Maximum Crispiness

Corn flour is essential for getting that super crispy coating on the potatoes. It adheres better than regular flour and creates a lovely texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse, peel, and cut the potatoes into sticks – about the size of your finger. Pop them into a bowl of cold water for 20-30 minutes. This helps remove excess starch, making them extra crispy.
2. While the potatoes are soaking, chop your onions, capsicum (bell pepper), garlic, ginger, and green chillies. In a separate bowl, mix together the soy sauce and red chilli sauce.
3. Drain the potatoes and pat them dry with a kitchen towel. Now, toss them with the red chilli powder, red chilli flakes, corn flour, and salt. Make sure they’re evenly coated!
4. Heat up plenty of oil in a wok or deep frying pan. Carefully fry the potatoes in batches until they’re golden brown and crispy. Drain them on paper towels to remove excess oil.
5. Now for the sauce! Heat the sesame oil in the same wok. Stir-fry the garlic, ginger, and green chillies for just 5-6 seconds – you want them fragrant, not burnt.
6. Add the chopped onions and capsicum and stir-fry until the onions turn translucent.
7. Pour in the soy sauce and red chilli sauce mixture, along with the water. Bring it to a boil, then add the corn starch residue left in the bowl from earlier – this will help thicken the sauce.
8. Season with black pepper, salt, and sugar. Add the fried potatoes and toss everything together until they’re evenly coated in the sauce.
9. Garnish with fresh coriander leaves and a drizzle of white vinegar. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the wok when frying the potatoes. Fry them in batches to ensure they get crispy.
• Taste the sauce and adjust the seasoning as needed. Everyone’s palate is different!
• For extra flavour, you can add a pinch of MSG (optional).

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• My friend Priya loves adding a splash of lemon juice at the end for extra tang.
• For a sweeter version, add a little more sugar to the sauce.
• My family often adds diced carrots and beans along with the capsicum for extra veggies.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your soy sauce and red chilli sauce don’t contain any hidden animal products.

Gluten-Free Adaptation

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

Spice Level Adjustment

Don’t be afraid to adjust the spice level to your liking! Reduce the amount of green chillies and red chilli flakes for a milder flavour, or add more for a fiery kick.

Festival Adaptations (e.g., Navratri-friendly options)

During Navratri, you can skip the onions and garlic to make this dish vrat-friendly.

Serving Suggestions

Chilli Potato is best served hot and fresh! It’s a fantastic appetizer or side dish. I love serving it with a side of fried rice or noodles.

Storage Instructions

Leftover Chilli Potato can be stored in an airtight container in the refrigerator for up to 2 days. However, it won’t be as crispy when reheated. You can try reheating it in a pan or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

What type of potatoes work best for Chilli Potato?

Starchy potatoes like Yukon Gold or Russet are ideal for achieving maximum crispiness.

Can I air fry the potatoes instead of deep frying?

Yes, you can! Toss the potatoes with a little oil and air fry them at 200°C (390°F) for 15-20 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious.

How can I adjust the sweetness in this recipe?

Simply adjust the amount of sugar in the sauce. Start with ½ teaspoon and add more to taste.

What is the best way to store leftover Chilli Potato?

Store it in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer for best results.

Can I make the sauce ahead of time?

Yes, you can! The sauce can be made a day or two in advance and stored in the refrigerator. Just give it a good stir before using.

Enjoy making this recipe! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!