schezwan chilli potatoes recipe, how to make schezwan chilli potatoes

schezwan chilli potatoes recipe

schezwan chilli potatoes recipe – fried crisp potatoes in a spicy & hot schezwan chilli sauce.

i make both the indo chinese recipes of this schezwan chilli potato and a chilli potato version often. this makes a good side dish to go with veg fried rice or hakka noodles. sometimes i also make chapatis to go with the dish. the folks at home love to dunk chapatis in any indo chinese gravy dish or sauce.

the schezwan chilli potatoes is spicy but also a bit tangy and sweet. usually schezwan sauce is added to make this dish. the recipe is loosely inspired from sanjeev kapoor’s book on chinese cooking (India | US). in this recipe, a clever use of sichuan pepper or schezwan pepper is made. thus completely eliminating the addition of schezwan sauce.

so, instead of schezwan sauce, you can add red chili paste or red chili sauce and crushed schezwan pepper. if you don’t have schezwan peppers, then just skip it. but then it will be just chilli potatoes and not schezwan chilli potatoes. you can also add red chili garlic paste, instead of the red chili paste.

serve the schezwan chilli potatoes hot with veg fried riceveg hakka noodles or with your choice of bread or with naan or rotis.

step by step schezwan chilli potatoes recipe:

1. peel & cut the potatoes in wedges. keep the potatoes in cold water for 30 mins. drain them and add cornstarch, salt and pepper. mix well.

potatoes

2.  shallow fry in a wok or kadai till the potatoes are crisp and golden.

potatoes mixture

3. drain on paper towels.

fry potatoes

4. remove the extra oil from the wok and just keep about 1 tbsp oil remaining. add onions, green chilies, red chilies, ginger and garlic and stir fry on a high heat for a minute or two.

making masala for schezwan chilli potatoes

5. then add the crushed schezwan pepper and black pepper. stir fry for one or two minutes.

add crushed schezwan pepper

6. add the soy sauce, red chili sauce, salt and sugar.

add sauce - making schezwan chilli potatoes

7. stir and then add water or veg stock and let the sauce come to a simmer.

preparing schezwan chilli potatoes recipe

8. add corn starch paste and chopped celery.

preparing schezwan chilli potatoes recipe

9. allow the sauce to thicken.

schezwan chilli potatoes sauce

10. then add the fried potato wedges. add vinegar. stir and toss well.

add the fried potato wedges

11. serve the schezwan chilli potatoes hot with veg fried rice, veg hakka noodles or with your choice of bread or with naan or rotis.

schezwan chilli potatoes  recipe

if you are looking for more indo chinese recipes then do check veg schwzwan noodles, schezwan fried ricechilli mushroom, chilli paneer and sweet and sour vegetables.

schezwan chilli potatoes recipe below:

4.7 from 6 reviews
schezwan chilli potatoes recipe
 
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schezwan chilli potatoes - indo chinese recipe of fried crisp potatoes in spicy and hot schezwan chilli sauce.
Author:
Recipe type: main
Cuisine: indo chinese
Serves: 2-3
Ingredients
for frying the potatoes:
  • 3 medium sized potatoes
  • 2 tbsp cornflour
  • salt and pepper as required
  • oil as required for shallow frying the potatoes
for the schezwan chilli sauce:
  • 1 tsp chopped celery (skip if you do not have)
  • ½ cup finely chopped onions or spring onions
  • ½ inch ginger/adrak, finely chopped
  • 2-3 garlic/lahsun, finely chopped
  • 2 tsp red chili sauce or 1 tsp red chili paste or red chili-garlic paste or 1 to 2 tsp schezwan sauce
  • 2 red chilies, dry or fresh, slit (you can deseed to remove the heat)
  • 1 green chili, slit
  • 2 tsp naturally fermented soy sauce or as required
  • 4 tbsp water or veg stock
  • ½ tsp apple cider or white vinegar
  • 2-3 schezwan or sichuan pepper, crushed in a mortar and pestle (skip if you do not have)
  • 1 tbsp corn starch dissolved in 1 or 2 tbsp water
  • salt, pepper and sugar as required
  • a few chopped celery or spring onion/scallion greens for garnish
Instructions
preparing the potatoes:
  1. cut the potatoes in wedges. keep the potatoes in cold water for 30 mins.
  2. drain them and add cornflour, salt and pepper. mix well.
  3. heat oil for shallow frying the potatoes
  4. fry in a wok or kadai till the potatoes are crisp and browned. drain on paper towels.
preparing the sauce:
  1. remove the extra oil from the wok. keep about 1 tbsp oil in the wok or kadai.
  2. add onions, green chilies, ginger and garlic and stir fry on a high heat for a minute or two.
  3. then add the crushed schezwan pepper and black pepper.
  4. stir fry for one or two minutes.
  5. add the soy sauce, red chili sauce, salt and sugar.
  6. stir and then add water or veg stock and let the sauce come to a simmer.
  7. mix 1 tbsp corn starch with 1 or 2 tbsp water to a smooth paste.
  8. add the corn starch paste and chopped celery.
  9. simmer for a few minutes till the the sauce begins to thicken.
  10. then add the fried potato wedges. toss them well in the sauce.
  11. garnish with spring onion greens or chopped celery and serve the schezwan chilli potatoes hot with veg fried rice, veg hakka noodles or with your choice of bread or with naan or rotis.



{ 14 Responses }

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  1. Ramya says

    I just made this today and it was fantastic! We don’t eat very spicy food, so I cut out the red and green chillies and used just the schezwan sauce, and it was wonderful – spicy but not overly. The only thing I found was that I needed to add almost twice the amount of water since 4tbsp looked very insubstantial. Especially since I knew it would thicken a lot after adding the cornstarch. It worked out great though overall.
    Thanks Dassana! Your recipes are pretty foolproof and easy to make.

    • says

      thanks ramya for the feedback. 4 tbsp will give a semi dry consistency. folks at my home prefer this way. for a proper gravy consistency, you will have to add some more water. good to know the recipe worked for you :-)

  2. Swapna says

    Hello,
    I have just made this for lunch with veg fried rice. I did not have schezwan pepper or red chili sauce so added a bit of sriracha instead and it turned out great.
    You have a beautiful blog with mesmerizing photos. Like a lot of people, i was a silent follower of your blog till now and have tried many of your recipes successfully. Even for a simple daily dish when i follow your procedure, i find that i get an amazing balance of flavors. Thanks for all the wonderful recipes.

    • says

      thanks swapna for commenting and not being silent anymore :-) its feels nice when we get feedback or just simple comments about the recipe. btw, i have not yet tried sriracha sauce, but do plan try it soon. heard a lot of nice things about it. thanks for the feedback as well.

  3. Nima Das says

    Can I cut the potatoes in long stripes instead of wedges?Like french fries?Can ordinary pepper be used in place of schezwan pepper?

    • says

      yes you can chop the potatoes in thin strips. already regular black pepper is added in the recipe. scezhwan peppers have a remarkable aroma and flavor of their own. they cannot be substituted by any other kind of peppers. so just skip if you don’t have them.