Crispy Potato Recipe- Indo-Chinese Chilli Garlic Potatoes

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Recipe: Indo-Chinese Chilli Garlic Potatoes

Hey everyone! If you’re anything like me, you love a good Indo-Chinese dish. There’s just something so satisfying about that sweet, spicy, and tangy flavour combo. And honestly, these Chilli Garlic Potatoes are one of my absolute go-to’s when I’m craving something quick, flavourful, and totally addictive. I first made these when I was trying to impress my friends with my “fusion cooking” skills – and let’s just say, they were a hit!

Why You’ll Love This Recipe

These aren’t just any potato dish. They’re crispy, coated in a vibrant chilli garlic sauce, and ready in under 30 minutes. Perfect for a weeknight dinner, a party starter, or just a satisfying snack. Plus, they’re surprisingly easy to make, even if you’re not a seasoned chef. Trust me, you’ll be making these again and again!

Ingredients

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

• 14 baby potatoes (about 250g)
• 3 tablespoons cornflour (approx. 36g)
• 2 tablespoons maida (all-purpose flour) (approx. 24g)
• 1 teaspoon pepper powder (approx. 5g)
• 1 teaspoon garlic paste
• 1 teaspoon red chilli powder (approx. 5g)
• Salt to taste
• Oil for frying
• 1 tablespoon oil
• 1 tablespoon crushed garlic + ginger
• ¼ cup big onion (roughly chopped) (approx. 30g)
• ½ cup capsicum (cubed) (approx. 75g)
• ¼ teaspoon soya sauce (approx. 5ml)
• ½ teaspoon red chilli sauce (approx. 2.5ml)
• 1 tablespoon tomato sauce (approx. 15ml)
• ¼ teaspoon pepper powder (approx. 2.5g)
• ½ teaspoon vinegar (approx. 2.5ml)
• 1 tablespoon spring onions (white part)
• 1 tablespoon spring onions (green part)
• 1 heaped teaspoon cornflour (approx. 7g)
• 2 tablespoons water (approx. 30ml)

Ingredient Notes

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

• Cornflour & Maida Blend: This is key for that super crispy coating. The cornflour gives it the crunch, while the maida helps it bind. Don’t skip either!
• Chilli Sauce & Soya Sauce: Regional variations matter! Different brands have different levels of spice and saltiness. I usually use a local Indian brand of chilli sauce, but feel free to experiment with your favourite.
• Frying Oil: I prefer using peanut oil for deep frying because of its high smoke point, but vegetable or sunflower oil work just fine too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the baby potatoes with enough water to cover them for about 3 whistles. You want them soft, but not mushy. Once cooled, peel them and set aside.
2. While the potatoes are cooking, prepare a cornflour slurry by mixing the cornflour with water in a small bowl. Set this aside – we’ll need it later to thicken the sauce.
3. Now, let’s make the batter! In a bowl, combine the cornflour, maida, pepper powder, garlic paste, red chilli powder, and salt. Add water gradually, mixing until you get a thick, smooth paste.
4. Halve the potatoes and coat each piece evenly in the batter. Make sure they’re fully covered!
5. Heat oil in a pan and pan-roast the battered potatoes until they’re golden brown and crispy. Drain them on paper towels to remove any excess oil.
6. In a separate pan, heat a tablespoon of oil. Add the crushed ginger-garlic and the white parts of the spring onions. Sauté for a minute until fragrant.
7. Add the chopped onions and capsicum. Stir-fry until the onions turn translucent – about 2-3 minutes.
8. Now for the sauce! Mix in the soya sauce, chilli sauce, tomato sauce, pepper powder, sugar, and salt. Give it a good stir.
9. Pour in the cornflour slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
10. Finally, add the vinegar and the crispy potatoes. Toss everything together until the potatoes are evenly coated in the sauce.
11. Garnish with the green parts of the spring onions and serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Fry them in batches to ensure they get nice and crispy.
• Taste the sauce as you go and adjust the seasoning to your liking.
• For extra flavour, you can marinate the potatoes in a little bit of ginger-garlic paste and chilli powder before coating them in the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Just make sure your chilli sauce is vegan-friendly! Some contain fish sauce.
• Gluten-Free Adaptation: Swap the maida for rice flour. It won’t be exactly the same, but it’s a great alternative.
• Spice Level Adjustment: My family loves things spicy, so I usually add a little extra red chilli powder. Feel free to adjust the amount to your preference.
• Festival Adaptation: These are always a hit at parties and celebrations. I often make a big batch for Diwali or birthdays.

Serving Suggestions

These Chilli Garlic Potatoes are amazing on their own as a starter. But they’re also fantastic served with fried rice, noodles, or even a simple dal-chawal.

Storage Instructions

Honestly, these are best enjoyed fresh. But if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. They won’t be as crispy when reheated, but still tasty!

FAQs

Let’s answer some common questions:

• Can I make the batter ahead of time? You can, but it’s best to use it immediately. If you do make it ahead, give it a good stir before using.
• What is the best way to get the potatoes extra crispy? Double frying works wonders! Fry them once, then fry them again for a shorter time just before adding them to the sauce.
• Can I air fry the potatoes instead of pan-frying? Absolutely! Air fry them at 200°C (390°F) for about 15-20 minutes, flipping halfway through.
• What kind of chilli sauce works best in this recipe? I prefer a slightly sweet and tangy chilli sauce. But feel free to experiment!
• How can I adjust the sweetness of the sauce? Add a little more or less sugar to the sauce, depending on your preference.

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