schezwan chilli potatoes

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Schezwan chilli potatoes recipe with step by step photos – Fried crisp potatoes in a spicy and hot schezwan chilli sauce. A vegan recipe.

schezwan chilli potatoes recipe

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 “Chinese vegetarian cooking. 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 corn fried rice, veg noodles or with your choice of bread or with naan or rotis.

How to make schezwan chilli potatoes

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 for schezwan chilli potatoes recipe

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

potatoes mixture for schezwan chilli potatoes recipe

3. drain on paper towels.

frying potatoes to make schezwan chilli potatoes recipe

Making schezwan chilli 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 high heat for a minute or two.

making masala for schezwan chilli potatoes recipe

5. Then add the crushed schezwan pepper and black pepper. Stir fry for one or two minutes.

schezwan pepper for schezwan chilli potatoes recipe

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

add sauce - making schezwan chilli potatoes recipe

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.

making schezwan chilli potatoes recipe

9. Allow the sauce to thicken.

sauce for schezwan chilli potatoes recipe

10. Then add the fried potato wedges. Add vinegar. Stir and toss well. Garnish them with spring onion greens or chopped celery.

potato wedges for schezwan chilli potatoes recipe

11. Serve the schezwan chilli potatoes hot with veg fried rice or burnt garlic fried rice or 5 spice rice or with your choice of bread or with naan bread or rotis.

schezwan chilli potatoes, schezwan chilli potatoes recipe
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schezwan chilli potato

Schezwan Chili Potatoes

Schezwan Chili Potatoes is an Indo-Chinese recipe of fried crisp potatoes in hot Schezwan chili sauce.
4.86 from 14 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Cuisine Indo Chinese
Course Main Course
Diet Vegan
Difficulty Level Moderate
Servings 2
Units

Ingredients

for frying potatoes

  • 3 medium size potatoes
  • 2 tablespoon cornflour (cornstarch)
  • salt as required
  • black pepper powder as required
  • oil as required for shallow frying the potatoes

for schezwan chilli sauce

  • 1 teaspoon chopped celery, skip if you do not have
  • ½ cup finely chopped onions or spring onions
  • ½ inch ginger, finely chopped
  • 2 to 3 garlic cloves, finely chopped
  • 2 teaspoon red chili sauce or 1 teaspoon red chili paste or red chili-garlic paste or 1 to 2 teaspoons Schezwan sauce
  • 2 red chilies - dried or fresh, slit (you can deseed to remove the heat)
  • 1 green chili, slit
  • 2 teaspoon naturally fermented soy sauce or as required
  • 4 tablespoon water or vegetable stock
  • ½ teaspoon apple cider or white vinegar
  • 2 to 3 Schezwan or Sichuan pepper crushed in a mortar and pestle (skip if you do not have)
  • 1 tablespoon cornflour (cornstarch) dissolved in 1 or 2 tablespoons water
  • salt as required
  • black pepper powder as required
  • sugar as required
  • a few chopped celery or spring onion greens (scallion greens) for garnish

Instructions
 

preparing the potatoes

  • Cut the potatoes in wedges. Keep the potatoes in cold water for 30 minutes.
  • Drain them and add cornflour, salt and pepper. Mix well.
  • Heat oil in a wok or kadai for shallow frying the potatoes.
  • Fry the potatoes till they are crisp and browned. Drain on paper towels.

making schezwan chili potatoes

  • Remove the extra oil from the wok. Keep about 1 tablespoon oil in the wok or kadai.
  • Add onions, green chilies, ginger and garlic and stir fry on high heat for a minute or two.
  • Then, add the crushed Schezwan pepper and black pepper powder.
  • Stir fry for one or two minutes.
  • Add the soy sauce, red chili sauce, salt and sugar.
  • Stir and then add water or vegetable stock and let the sauce come to a simmer.
  • Mix 1 tablespoon cornflour (cornstarch) with 1 or 2 tablespoons water to a smooth paste.
  • Add the cornflour (cornstarch) paste and chopped celery.
  • Simmer for a few minutes or till the the sauce begins to thicken.
  • Then, add the fried potato wedges and vinegar. Toss them well in the sauce.
  • Garnish with spring onion greens or chopped celery. 
  • Serve the Schezwan Chili Potatoes hot with fried rice, Hakka noodles or your choice of bread, naan or rotis.

Nutrition Info (Approximate values)

Nutrition Facts
Schezwan Chili Potatoes
Amount Per Serving
Calories 646 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 29g
Sodium 1668mg73%
Potassium 1487mg42%
Carbohydrates 77g26%
Fiber 9g38%
Sugar 7g8%
Protein 8g16%
Vitamin A 202IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 1mg50%
Vitamin C 71mg86%
Vitamin E 15mg100%
Vitamin K 12µg11%
Calcium 64mg6%
Vitamin B9 (Folate) 63µg16%
Iron 3mg17%
Magnesium 85mg21%
Phosphorus 214mg21%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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30 Comments

  1. Hi,
    I made a variant of this with honey added in the end.
    Also, I substituted corn flour (because I didn’t have it at that moment) with atta. It turned out fine. I wanted your opinion if I can generally substitute this for atta with other recipes too?
    Thanks!5 stars

    1. thanks kartik for the rating and feedback. you can substitute atta in many such recipes. even in soups you can use substitute. in soups even besan tastes good and can be substituted with atta. but if a lot of corn flour is added in any recipe, then avoid using atta as atta will change the texture. 1 to 2 tablespoons of corn flour can be easily substituted with atta.

  2. If i serve it after 2-3 hours of making it, will the potatoes remain crisp?5 stars

    1. the crispness stays for some time. after 2 to 3 hours, the crispness will not be there.

  3. Hello,

    Could you please add the recipe of honey chilly potatoes, i have tried so many recipes online but nothing turned out to be good. I really need you expert advice

  4. Hi dassana,
    Tried this yesterday with the same combo!! Turned out totally yummy n filling for my family, for who either of them would have left them craving formore. Lovely recipes. Fast to cook n good to eat is just apt ☺?5 stars

  5. Loved this recipe… I made it and everyone at home loved it… Thanks a lot for this recipe…5 stars

  6. I love every recipe of yours.. I am a student and have practically learned cooking from this website.. thanks a lot! 🙂5 stars

  7. Tried this today, came out super delicious as always with your recipes. It was just about the right blend of hot n sweet. Once again, a ton of applauses to your precision ! ! !5 stars

    1. welcome hemanth. glad to know this. thanks for sharing your positive review.

  8. I saw this recipe very good as it does not takes too much time and is very tasty.5 stars

  9. 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.5 stars

    1. 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 🙂

  10. the way u make ur recipe is so easy to cook.. thanks for sharing…love all ur veggie meal

  11. 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.5 stars

    1. 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.

  12. wow awesome post and pictures….really wonderful website…great job Dassana!!4 stars

  13. Can I cut the potatoes in long stripes instead of wedges?Like french fries?Can ordinary pepper be used in place of schezwan pepper?5 stars

    1. 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.