chilli potato recipe – how to make chilli potato

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chilli potato recipe

chilli potato is a spicy starter snack from the indo-chinese cuisine where fried potatoes are tossed in a spicy, sour and slightly sweet chilli sauce. this chilli potato is a semi-dry version and is simply addictive and tasty. the same recipe can be used to make a chilli potato gravy recipe by adding some more water and adding a bit of more of the sauces and spices to suit your taste buds. 

4.2 from 5 votes
total time:
40minutes

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. 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

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 potato recipe on occasions. whereas i have shared schezwan chilli potato recipe some years back, i have now finally got to sharing this chilly potato recipe.

to make chilli potato is similar to making chilli paneer, chilli mushroom or chilli gobi. the best point of these recipes are 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 for making chilli potato

  • potatoes can be baked, air fried or shallow fried.
  • add some more water if the sauce looks very thick.
  • always serve chilli potato 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.
  • can also skip sugar. sugar balances the sour taste. but if you do not like a sweet taste in chilli potatoes, then skip sugar.

some more potato snacks recipes you may like

chilli potato

4.2 from 5 votes
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
chilli potato is a spicy starter snack from the indo-chinese cuisine where fried potatoes are tossed in a spicy, sour and slightly sweet chilli sauce. this chilli potato is a semi-dry version and is simply addictive and tasty. the same recipe can be used to make a chilli potato gravy recipe by adding some more water and adding a bit of more of the sauces and spices to suit your taste buds. 
chilli potato recipe
Course:side dish, starters
Cuisine:indo chinese
Servings:3
Calories:216kcal
Author:dassana

INGREDIENTS FOR chilli potato (1 CUP = 250 ML)

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
  • 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
  • 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

HOW TO MAKE chilli potato

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 for chilli potato recipe

  • 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 to make chilli potato

  • 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 to make chilli 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.

serving chilli potato

  • serve chilli potato hot. while serving you can garnish with some coriander leaves if you want. do serve chilli potato 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

for making chilli potato gravy recipe

  • add more water. so you can add about 1 cup water. mix and let the gravy come to a boil on medium flame. add the leftover potato juices+cornflour paste and let the gravy thicken. 
  • if the gravy looks watery and thin, then you add 1 to 2 teaspoons more of corn flour. mix cornflour with 1 tablespoon water and then add. 
  • check the taste and add more soy sauce, red chilli sauce, salt and pepper if required. 

tips for making chilli potato

  • 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 chillies 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.
 
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preparation for making 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.

making chilli potato recipe

2. then cut each slice in sticks having 1 centimetre width.

making chilli potato recipe

3. in a bowl take 3 cups cold water. place the potatoes in the water for 20 to 30 minutes.

making chilli potato recipe

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.

making chilli potato recipe

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.

making chilli potato recipe

6. mix both the sauces very well and keep aside.

making chilli potato recipe

making potato mixture to make chilli potato

7. rinse the potatoes with running water. then drain all the water very well. place the potatoes in a mixing bowl.

making chilli potato recipe

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.

making chilli potato recipe

9. roughly mix.

making chilli potato recipe

10. add 2 tablespoons corn flour (corn starch) and ¼ to ⅓ teaspoon salt or add as per taste.

making chilli potato recipe

11. mix very well.

making chilli potato recipe

frying potato to make chilli 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.

making chilli potato recipe

13. as soon as you add the potatoes, stir with the frying slotted spoon, so that the potatoes do not stick to each other.

making chilli potato recipe

14. begin to fry potatoes on a medium flame.

making chilli potato recipe

15. fry the potatoes stirring at intervals till the potatoes look crisp.

making chilli potato recipe

16. remove with a slotted spoon.

making chilli potato recipe

17. place the potato fries on kitchen paper towels. you can fry potatoes in two batches.

making chilli potato recipe

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 recipe

making chilli potato

stir-frying 

19. heat 1 tablespoon toasted sesame oil in a wok or kadai.

making chilli potato recipe

20. keep flame to medium or medium-high. add the finely chopped ginger, garlic and green chillies.

making chilli potato recipe

21. mix and stir fry on medium heat for 5 to 6 seconds.

making chilli potato recipe

22. do not brown them.

making chilli potato

23. add chopped onions and finely chopped capsicum.

making chilli potato recipe

24. mix very well.

making chilli potato

25. stir fry on medium heat till the onions turn translucent.

making chilli potato

making sauce for chilli potato

26. add the mixed sauces from the bowl.

making chilli potato

27. mix very well.

making chilli potato

28. add ¼ to ⅓ cup water. stir and mix.

making chilli potato

29. let the entire sauce mixture come to a boil.

making chilli potato

30. now add the corn starch mixture from the bowl. stir and mix.

making chilli potato

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.

making chilli potato

32. mix and let the sauce thicken.

making chilli potato

33. add the fried potato.

making chilli potato

34. mix well.

making chilli potato

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.

chilli potato

37. lastly, add ½ teaspoon white vinegar or rice vinegar or rice wine. mix well.

chilli potato

38. serve chilli potato hot. while serving you can garnish with some coriander leaves if you want. do serve chilli potato 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.

chilly potato recipe

dassana
Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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12 comments/reviews

  1. 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 😀

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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