Crispy Chilli Potato चिली आलू 2 तरह से Indo-chinese Chili Potato Dry & Gravy
Ingredients
5 Large Frying Potato (peeled & diced) पहाड़ी आलू
Water as required, पानी
For Boiling Potatoes
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
2 tbsp Vinegar, सिरका
For Chilli Potato Dry
2 tbsp Oil, तेल
4-5 no. Dry kashmiri red chillies (deseed & roughly chopped) सूखी कश्मीरी लाल मिर्च
½ inch Ginger (peeled & finely chopped) अदरक
1 no. Green chili (less spicy & chopped) हरी मिर्च
2 medium Onions, diced, प्याज़
Prepared Sauce mixture, तैयार किया हुआ सॉस का मिश्रण
2 large Capsicums, diced, शिमला मिर्च
¼ cup Spring onion bulbs, chopped, हरा प्याज़
Fried potatoes, तले हुए पहाड़ी आलू
1 ½ tsp Chilli oil, मिर्च का तेल
¼ cup Spring onion, chopped, प्याज़ पत्ता
For Chilli Potato Gravy
Remaining chilli potato, बचे हुए चिली आलू
2 no. fresh Red chillies, roughly chopped, ताजा लाल मिर्च
½ large Capsicum, diced, शिमला मिर्च
1 tsp Chilli oil, मिर्च का तेल
⅓ cup Water, पानी
2 tbsp Cornstarch slurry, कॉर्नस्टार्च का घोल
2 tbsp Onion, diced, प्याज़
For Coating Potatoes
Boiled potatoes, उबले हुए आलू
⅓ cup Cornstarch, कॉर्न स्टार्च
Salt to taste, नमक स्वादअनुसार
Little water, पानी
Other Ingredients
Oil for frying, तेल तलने के लिए
For Sauce Mixture
2 tsp Light soy sauce, सोया सॉस
2 tsp Red chilli sauce, रेड चिली सॉस
1 tsp Green chilli sauce, ग्रीन चिली सॉस
2 tsp Vinegar, सिरका
1 ½ tbsp Tomato ketchup, टोमेटो केचप
For Garnish
Spring onion, chopped, प्याज़ पत्ता
Coriander sprig, धनिया पत्ता
Process
For Boiling Potatoes
- In a saucepot, add water as required, salt to taste, vinegar, frying potatoes and cook for 7-8 minutes until half cooked.
- Transfer the potatoes to a bowland keep it aside for further use.
For Chilli Potato Dry
- In a wok or pan, add oil, once it’s hot, add dry kashmiri red chillies, ginger, green chilli, onions and toss it on high flames for a minute.
- Add prepared sauce mixture, capsicum, spring onion bulb, fried potatoes and toss it for a while on high flames.
- Finish it with chilli oil, spring onion and give it a good mix.
- Transfer it to a serving dish, garnish it with spring onion and coriander sprig.
- Serve hot.
For Chilli Potato Gravy
- In a wok or pan, add remaining chilli potato, fresh red chillies, capsicum, chilli oil, water and give it a quick boil.
- Add cornstarch slurry, onion and cook it for a minute on high flames.
- Transfer it to a serving dish, garnish it with spring onion and coriander sprig.
- Serve hot.
For Coating Potatoes
- In a bowl, add boiled potatoes, cornstarch, salt to taste, little water and coat it well.
- In a kadai, add oil, once it’s hot, add coated potatoes and fry them until golden in colour.
- Transfer it to an absorbent sheet and keep it aside for further use.
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