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.