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CHILLI POTATOES
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 people 1x
- Category: Snack
- Cuisine: Indian
Units
Scale
Ingredients
Potatoes
- 5 medium potatoes
- 2 tbsp oil
- 1 tbsp plain flour
- 1 tbsp cornflour
- 1/4 tsp pink salt
- 1/8 tsp black pepper
Veggies + sauce
- 1 1/1 tbsp ketchup
- 1 tbsp hot sauce
- 1 tbsp soy sauce
- 1/2 tsp white vinegar
- 1 tbsp cornflour
- 1/2 cup water
- 2 tbsp oil
- 1 tbsp grated garlic
- 1 tsp grated ginger
- 1 tsp Kashmiri chilli powder (optional)
- 1 medium onion (chopped)
- 2–3 green chilies sliced
- 1/2 green pepper chopped
- 2 spring onions + the greens (chopped)
- 1/4 tsp pink salt
- 1/8 tsp black pepper
- 1/4 tsp brown sugar
- 2 tbsp chopped coriander
Instructions
- Preheat oven to 220 C / 200 C fan
- Peel potatoes and cut into wedges.
- Rinse the potatoes with water to remove excess starch
- Place potatoes into a pot filled with cold water and boil for 5-7 minutes or until half-cooked, then drain all the water out.
- Drizzle the oil over the potatoes and carefully toss.
- Add the plain flour, cornflour, pink salt, black pepper then toss once again.
- Transfer potatoes onto a baking tray lined with baking paper.
- Spread out the potatoes so they’re not overlapping.
- Bake for 40 minutes, flipping halfway.
- In another bowl add ketchup, hot sauce, soy sauce, white vinegar, cornflour and water. Whisk until well combined.
- Heat oil over medium-high heat.
- Add grated garlic and ginger and sauté for 30 seconds.
- Add the chopped onion and green chilies and sauté for 1 minute.
- Add green pepper and sauté for 1 minute.
- Add spring onions, pink salt, black pepper and mix.
- Add the sauce mixture along with kashmiri chilli and cook for 1-2 minutes.
- Mix in the brown sugar.
- Carefully transfer the potatoes into the pan and mix well. Cooking for another minute.
- Add the chopped greens from the spring onions + coriander.
- Enjoy hot!
