Crispy Potato Chilli Recipe – Indo-Chinese Style Gravy

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Chilli Recipe – Indo-Chinese Style Gravy

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, tangy, and slightly spicy flavor profile. Today, I’m sharing my go-to recipe for Crispy Potato Chilli – it’s a guaranteed crowd-pleaser and surprisingly easy to make at home. I first made this for a potluck with friends, and it disappeared in minutes!

Why You’ll Love This Recipe

This Crispy Potato Chilli isn’t just delicious; it’s also wonderfully versatile. It’s perfect as a starter, a side dish with fried rice or noodles, or even a quick and satisfying snack. Plus, it comes together in under 40 minutes, making it ideal for busy weeknights or when you’re craving something flavorful without a lot of fuss. The crispy potatoes coated in that tangy gravy? Seriously addictive!

Ingredients

Here’s what you’ll need to whip up this Indo-Chinese delight:

• 250 gms potatoes
• 2 Capsicum (Bell Peppers)
• 2 Onions
• 3-4 Green Chillies
• 3-4 Garlic cloves
• 1 Ginger piece
• ¾ cup Corn flour
• 2 tsp Oil
• 1 tsp Soya Sauce
• 1 tsp Tomato Sauce
• 1 tsp Chili Sauce
• 1 pinch Ajinomoto (MSG)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Corn Flour: This is key for getting that super crispy coating on the potatoes. Don’t substitute with all-purpose flour – corn flour gives it a lighter, crunchier texture.
• Chili Sauce: Now, chili sauce brands vary a lot in terms of heat and sweetness. I usually use a brand that’s medium-spicy, but feel free to adjust based on your preference. Some popular Indian brands include Everest and Ching’s Secret.
• Ajinomoto: Ajinomoto (MSG) is a common ingredient in Indo-Chinese cuisine, adding a savory umami flavor. It’s totally optional, though! If you’re not a fan, you can leave it out or substitute with a tiny pinch of salt.
• Potatoes: I prefer using starchy potatoes like Yukon Gold or Russet for the best crispy results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the batter. In a bowl, whisk together the corn flour, water, soya sauce, chili sauce, tomato sauce, and ajinomoto until you have a smooth, thick batter. It should coat the back of a spoon nicely.
2. Now, peel and slice the potatoes into bite-sized pieces. Coat each potato slice evenly with the batter, making sure they’re well covered.
3. Heat oil in a deep frying pan or wok over medium-high heat. Carefully add the battered potato slices and deep-fry until they’re crispy and golden brown. This usually takes about 5-7 minutes. Drain the fried potatoes on paper towels and set aside.
4. In a separate pan, heat a little more oil. Add the chopped green chilies, minced garlic, and grated ginger. Sauté for a minute or two until fragrant – you don’t want them to burn!
5. Add the chopped onions and capsicum to the pan. Stir-fry for 3-4 minutes, until they’re slightly softened but still have a bit of crunch. We don’t want them mushy!
6. Pour in some water (about ½ cup) and bring to a simmer. Stir in the soya sauce, tomato sauce, chili sauce, and ajinomoto. This is where that amazing tangy gravy comes together.
7. Finally, add the fried potatoes to the gravy. Simmer for another 2-3 minutes, stirring gently, until the potatoes are heated through and coated in the sauce. You want them to absorb all those delicious flavors!
8. Garnish with a sprinkle of spring onions and serve hot.

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Fry them in batches to ensure they get nice and crispy.
• Make sure the oil is hot enough before adding the potatoes. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Taste the gravy and adjust the seasoning as needed. Add more chili sauce for extra spice, or a little sugar for sweetness.

Variations

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

• Vegan Adaptation: Just make sure your chili sauce doesn’t contain any fish sauce or oyster sauce.
• Gluten-Free Adaptation: Use gluten-free soy sauce. Tamari is a great option.
• Spice Level: My friend, Priya, loves things hot. She adds an extra 2-3 green chilies and a pinch of chili flakes. Feel free to adjust the green chili quantity to your liking.
• Festival Adaptation: This is always a hit at parties! I often make a big batch for Diwali or New Year’s Eve.

Serving Suggestions

Crispy Potato Chilli is fantastic on its own as a starter. But it also pairs beautifully with:

• Vegetable Fried Rice
• Hakka Noodles
• Chow Mein
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the potatoes might lose some of their crispiness upon reheating.

FAQs

1. Can I air fry the potatoes instead of deep frying?

Yes, you can! Air fry the battered potatoes at 200°C (390°F) for about 15-20 minutes, flipping halfway through, until they’re crispy and golden brown.

2. What is Ajinomoto and can I substitute it?

Ajinomoto is a monosodium glutamate (MSG) that enhances the savory flavor. You can omit it or substitute with a tiny pinch of salt.

3. How can I adjust the sweetness/sourness of the gravy?

Add a little sugar for sweetness or a squeeze of lemon juice or vinegar for sourness.

4. What type of potatoes work best for this recipe?

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

5. Can I add other vegetables like carrots or beans?

Absolutely! Feel free to add diced carrots, beans, or even cauliflower florets along with the onions and capsicum.

6. How do I prevent the potatoes from becoming soggy?

Make sure the oil is hot enough, don’t overcrowd the pan, and drain the fried potatoes on paper towels immediately.

Enjoy making this recipe! Let me know in the comments how it turns out for you. Happy cooking!