It is a popular indian street food recipe which is prepared with potato wedges and spicy asian suace. It is a basically an adapted version of chinese or asian cuisine which has developed a great taste to indian taste buds. potato chilli is prepared to any other chilli variant, but the potatoes has to be converted to wedges before mixing with soy, vinegar, chilli sauce base.

Ingredients Of Chilli Potato

for frying potatoes

  • 250 to 275 grams potato or 3 to 4 medium sized potatoes
  • teaspoon red chilli flakes
  • teaspoon kashmiri red chilli powder
  • ¼ to ⅓ teaspoon salt or add as required
  • 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

  • tablespoon oil
  • ⅓ cup chopped onions or 1 medium sized onion, chopped 
  • teaspoons finely chopped garlic
  • teaspoons finely chopped ginger 
  • 1 to 2 teaspoons finely chopped green chillies
  • ⅓ cup finely chopped capsicum 
  • teaspoons naturally fermented soy sauce 
  • teaspoons red chilli sauce 
  • ¼ to ⅓ cup water
  • teaspoon vinegar 
  • ½ teaspoon sugar 
  • salt as per taste
  • freshly crushed black pepper as required
  • 1 to 2 tablespoons chopped coriander leaves 


chopping potato

  • Firstly rinse 3 medium sized potatoes. Then peel them. Chop the potato in slices having 0.3 to 0.5 cm thickness.
  • 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 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 them. Place the potatoes in a mixing bowl.
  • Add 1 1 teaspoon red chilli flakes or red chilli powder. You can even add ½ teaspoon red chilli flakes. mix well.
  • Add 2 tablespoons corn flour and ¼ to ⅓ teaspoon salt or add as per taste. mix very well.

frying potato

  • Heat oil for deep frying in a kadai. Add the potatoes.
  • 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.
  • 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. Add the finely chopped ginger, garlic and green chilies.
  • Mix and stir fry on medium heat for 5 to 6 seconds.
  • 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.
  • 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. 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.
  • Mix and let the sauce thicken. add the fried potato. Switch off flame.
  • Add 1 to 2 tablespoons chopped coriander leaves.
  • Lastly, add ½ teaspoon white vinegar or rice vinegar or rice wine. Mix well.
  • Serve chilli potato hot.


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