Chilli potato recipe with step by step pics. This is a deliciously addictive spicy chilli potato recipe. These crispy fried potatoes in a spicy, sour and slightly sweet sauce are so good and you will definitely ask for more. Though the list of ingredients might give you some jitters, but the dish is fairly easy to make. You will only know once you try this recipe at your home. A vegan dish.
I am sharing a semi-dry version. Using the same recipe you can even make a gravy or curry version of chilly potato. You just need to add more water to get a gravy consistency. To get a chilli potato gravy, I have mentioned the steps in the notes section of the recipe card below.
Chilli potato is a starter snack and can be served as it is without any side or accompaniment. Though chilli potato is served as snack, I do prefer to serve it with some roti or bread or as a side with veg noodles or hakka noodles.
I make this chilli potato and schezwan chilli potatoes on occasion. Preparing Chilli potato is similar to making Chilli paneer, Chilli Mushroom or Chilli Gobi.
The best point of these recipes is that you can increase or decrease the amount of sauces and spices that go into it. So you can have a less spicy or a more spicy version of the same recipe. Thereby tailoring these recipes to suit your family’s taste buds.
Tips
- Potatoes can be baked, air fried or shallow fried.
- Add some more water if the sauce looks very thick.
- Always serve them hot as the crispiness in the potatoes can be felt when eaten hot.
- You can use spring onions also. If using spring onions, then garnish with spring onion greens.
- You can reduce green chillies and vinegar for a less spicier version of chilli potato.
- You can also skip sugar. Sugar balances the sour taste. But if you do not like a sweet taste in chilli potatoes, then skip adding the sugar.
How to make Chilli Potato
Chopping potato
1. Firstly rinse 3 medium sized potatoes (250 to 275 grams) well in water. Then peel them. Then chop the potato in slices having 0.3 to 0.5 centimetre thickness.
2. Then cut each slice in sticks having 1 centimetre width.
3. In a bowl take 3 cups cold water. Place the potatoes in the water for 20 to 30 minutes.
Prepping other ingredients
4. Meanwhile, when the potatoes are soaking in water, prep the other ingredients. Chop 1 medium sized onion. Finely chop 1 small capsicum (green bell pepper), 4 to 5 medium to large garlic cloves, 1.5 inches ginger and 1 or 2 green chillies. You can even add ⅓ cup spring onion whites instead of onions.
5. In a small bowl take 2 teaspoons soy sauce (naturally fermented) and 2 teaspoons red chilli sauce or red chilli paste. Do add spicy red chilli sauce and not sweet red chilli sauce.
6. Mix both the sauces very well and keep aside.
Making potato mixture
7. Rinse the potatoes with running water. Then drain all the water very well. Place the potatoes in a mixing bowl.
8. Add 1 teaspoon Kashmiri red chilli powder and 1 teaspoon red chilli flakes. If you do not have Kashmiri red chilli powder, then add ¼ to ½ teaspoon red chilli powder. You can even add ½ teaspoon red chilli flakes.
9. Roughly mix.
10. Add 2 tablespoons corn flour (corn starch) and ¼ to ⅓ Teaspoon salt or add as per taste.
11. Mix very well.
Frying potato
12. Heat oil for deep frying in a kadai or pan or wok. Keep a medium flame. Add the potatoes. Oil splutters while adding potatoes. So be careful.
13. As soon as you add the potatoes, stir with the frying slotted spoon, so that the potatoes do not stick to each other.
14. Begin to fry potatoes on a medium flame.
15. Fry the potatoes stirring at intervals till the potatoes look crisp.
16. Remove with a slotted spoon.
17. Place the potato fries on kitchen paper towels. You can fry potatoes in two batches.
18. In the same bowl in which the potato was mixed with corn starch, you will see some potato juice mixed with the remaining corn flour. Keep this mixture as we will be adding it to the sauce later.
Making chilli potato
Stir-frying
19. Heat 1 tablespoon toasted sesame oil in a wok or kadai.
20. Keep flame to medium or medium-high. Add the finely chopped ginger, garlic and green chillies.
21. Mix and stir fry on medium heat for 5 to 6 seconds.
22. do not brown them.
23. Add chopped onions and finely chopped capsicum.
24. Mix very well.
25. Stir fry on medium heat till the onions turn translucent.
Making sauce for chilli potato
26. Add the mixed sauces from the bowl.
27. Mix very well.
28. Add ¼ to ⅓ cup water. Stir and mix.
29. Let the entire sauce mixture come to a boil.
30. Now add the corn starch mixture from the bowl. Stir and mix.
31. Season with freshly crushed black pepper or black pepper as required or you can add about 2 to 3 pinches of black pepper powder. Also, add salt as per taste and ½ to 1 teaspoon sugar if you prefer. if you do not like a slightly sweet taste in chilli potatoes, then skip the sugar. Also go easy on the salt as the sauces and corn flour mixture already has salt in them.
32. Mix and let the sauce thicken.
33. Add the fried potato.
34. Mix well.
35. Switch off the flame. Add 1 to 2 tablespoons chopped coriander leaves. If you have used spring onion whites, then add spring onion greens at this step.
37. Lastly, add ½ teaspoon white vinegar or rice vinegar or rice wine. Mix well.
38. Serve chilli potato hot. While serving you can garnish with some coriander leaves if you want. Do serve them hot as the crispiness in the potatoes can be felt when eaten hot. If served after some time, the crispiness won’t be felt in the potatoes.
This Chilli Potato recipe is an awesome starter snack and can be relished with or without an accompaniment. For dishes that go well with it, there are Veg Noodles, Hakka Noodles or even a simple Veg Fried Rice. You may want to try it out with some rotis or bread as well.
More snacks recipes you may like
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Chilli Potato
Ingredients
for frying potatoes
- 250 to 275 grams potato or 3 to 4 medium sized potatoes
- 1 teaspoon red chilli flakes
- 1 teaspoon kashmiri red chilli powder
- ¼ to ⅓ teaspoon salt or add as required
- 2 tablespoons corn flour or corn starch – can use rice flour, tapioca flour or all purpose flour
- oil as required – for deep frying
for making chilli potato
- 1 tablespoon toasted sesame oil – substitute sunflower oil for roasted sesame oil
- ⅓ cup chopped onions or 1 medium sized onion, chopped or 50 grams onion – can use ⅓ cup chopped spring onion whites
- 2 teaspoons finely chopped garlic or 4 to 5 medium to large garlic or 5 grams peeled garlic
- 2 teaspoons finely chopped ginger or 1.5 inch ginger or 5 grams ginger
- 1 to 2 teaspoons finely chopped green chillies or 1 or 2 green chillies, finely chopped
- ⅓ cup finely chopped capsicum (green bell pepper)
- 2 teaspoons naturally fermented soy sauce or regular soy sauce
- 2 teaspoons red chilli sauce or red chilli paste
- ¼ to ⅓ cup water
- 1 teaspoon rice vinegar or white vinegar or rice wine
- ½ teaspoon sugar or add as required – optional
- salt as per taste
- freshly crushed black pepper as required
- 1 to 2 tablespoons chopped coriander leaves or spring onion greens
Instructions
chopping potato
- Firstly rinse 3 medium sized potatoes (250 to 275 grams) well in water. Then peel them. Chop the potato in slices having 0.3 to 0.5 cm thickness.
- Then cut each slice in sticks having 1 cm width.
- In a bowl take 3 cups cold water. Place the potatoes in the water for 20 to 30 minutes.
prepping other ingredients
- Chop 1 medium sized onion. Finely chop 1 small capsicum (green bell pepper), 4 to 5 medium to large garlic cloves, 1.5 inches ginger and 1 or 2 green chillies. You can even add spring onion whites instead of onions.
- In a small bowl take 2 teaspoons soy sauce (naturally fermented) and 2 teaspoons red chilli sauce or red chilli paste.
- Mix both the sauces very well and keep aside.
making potato mixture
- Rinse the potatoes with running water. Then drain all the water very well. Place the potatoes in a mixing bowl.
- Add 1 teaspoon kashmiri red chilli powder and 1 teaspoon red chilli flakes. If you do not have kashmiri red chilli powder, then add ¼ to ½ teaspoon red chilli powder. You can even add ½ teaspoon red chilli flakes. roughly mix.
- Add 2 tablespoons corn flour (corn starch) and ¼ to ⅓ teaspoon salt or add as per taste. mix very well.
frying potato
- Heat oil for deep frying in a kadai or pan or wok. Keep a medium flame. Add the potatoes. Oil splutters while adding potatoes. So be careful.
- As soon as you add the potatoes, stir with the frying slotted spoon, so that the potatoes do not stick to each other.
- Begin to fry potatoes on a medium flame.
- Fry the potatoes stirring at intervals till the potatoes look crisp.
- Remove with a slotted spoon. place the potato fries on kitchen paper towels. You can fry potatoes in two batches.
- In the same bowl in which the potato was mixed with corn starch, you will see some of the potato juice mixed with the remaining corn starch. Keep this mixture as we will be adding it to the sauce later.
making chilli potato
- Heat 1 tablespoon toasted sesame oil in a wok or kadai.
- Keep flame to medium or medium-high. Add the finely chopped ginger, garlic and green chilies.
- Mix and stir fry on medium heat for 5 to 6 seconds. Do not brown them.
- Add chopped onions and finely chopped capsicum. mix very well.
- Stir fry on medium heat till the onions turn translucent.
making sauce for chilli potato
- Add the mixed sauces from the bowl. mix very well.
- Add ¼ to ⅓ cup water. Stir and mix. let the entire sauce mixture come to a boil.
- Now add the corn starch mixture from the bowl. Stir and mix.
- Season with freshly crushed black pepper or black pepper as required or you can add about 2 to 3 pinches of black pepper powder. Also, add salt as per taste and ½ teaspoon sugar if you prefer. If you do not like a slightly sweet taste in chilli potatoes, then skip the sugar. Also go easy on the salt as the sauces and corn starch mixture already have salt in them.
- Mix and let the sauce thicken. add the fried potato. Mix well. switch off flame.
- Add 1 to 2 tablespoons chopped coriander leaves. If you have used spring onion whites, then add spring onion greens at this step.
- Lastly, add ½ teaspoon white vinegar or rice vinegar or rice wine. Mix well.
- Serve chilli potato hot. while serving you can garnish with some coriander leaves if you want. Do serve them hot as the crispiness in the potatoes can be felt when eaten hot. If served after some time, the crispiness won’t be felt in the potatoes.
Notes
- Potatoes can be baked, air fried or shallow fried.
- If the sauce looks very thick. Add some more water
- You can use spring onions also. If using spring onions, then garnish with spring onion greens.
- You can reduce green chilies and vinegar for a less spicy version of chilli potato.
- Can also skip sugar. Sugar balances the sour taste. But if you do not like a sweet taste in chilli potatoes, then skip sugar.
Nutrition Info (Approximate Values)
This Chilli Potato post from the archives, originally published in January 2019 has been updated and republished on February 2023.
amazingly delicious !!
I am fan of your website and tried many recipes. Now my go to receive website in this and this chilli potato looks yummy and will try soon.
A request, can you please give some weekly receipe menu which can be followed and include variety, healthy and little junk too on weekends. I know asking for too much but this is always an issue at our home ‘what to cook’ and I know same at many homes. I have recommended your site to many-many people.
thanks a lot ash ???? many readers have requested for menu plan or meal plan. due to lack of time i am not able to add menu plans. i know ‘what to cook’ is always an issue. even though i have a food blog, on occasions even i wonder what to cook ????
Hi
My question is what to do if we need to prepare chilli potatoes for some party and can’t serve instant
chilli potato is best-served instant. a workaround would be to make the sauce first and refrigerate. while serving fry the potatoes. heat the sauce. mix and serve. the sauce will thicken after refrigeration. so add some water while reheating.
Hi Dassana,
its more of a technical website issue than a comment on your recipes. The right click has been deactivated on your website, so if I want to open multiple recipes / tabs in the same browser, I have to open the page, copy the location and then open a new tab and paste it. Then go back to the previous tab/ page and click the “go back” button to get on the main page. It is so cumbersome. I can literally open just one recipe at a time on your website and then take forever to find another. It would be great if you activate the right click. Thank you!
thanks chloe. i have deactivated right-click option due to rampant plagiarism issues. people copy both text and paste photos and make spammy sites or blogs or sometimes their entire website is copied. to avoid these issues as much as possible, i have removed the right-click options. let me see if i can see some option where readers can save recipes in a profile or in an account.
Hi, this looks like a great recipe. Thanks so much for sharing!
If we choose to bake the potatoes, should we still add corn flour?
you can skip corn flour if baking.
Hi dassana
Sorry for query in wrong post.
My query is for kadale monoli( tendli Sukka) accidentally I prepared more of coconut masala paste . Is there any other curry in which I can use the remaining masala paste . ???
Kindly suggest
no problem chandana. yes of course, you can use it for any vegetable curry. you can make it similar to kadale manoli. or you can saute some crackled mustard leaves, onions, curry leaves. add vegetables. add water. cover and cook till vegetables are almost cooked. then you can add the ground masala paste, some coconut paste and continue to cook for some more minutes. you can even make chana masala with the masala paste. hope this helps.
I love all your recipes! The pictures are so clear, the writing so crisp . It really eases our life ! We can see your passion through the blog . Your inspiring! Thank you!
thanks a lot sneha. glad to read your lovely comment. thanks again.