Indo-Chinese Potato Chilli
An Indo-Chinese potato chilli recipe that can be made as an appetiser at your house party.
- Heat the kadai/ deep frying pan
- Add 2 tbsp of vegetable oil
- Add ginger, garlic and green chillies
- TIP : By adding little splash of water into the pan, you get robust flavours of ginger, garlic and green chillies in your recipe
- Toss around the kadai/ deep frying pan
- Add the capsicum
- Toss around the kadai/ deep frying pan
- Add the spring onions (white) and toss around the kadai/ deep frying pan
- Stir around the veggies in the kadai/ deep frying pan
- Add the soya/ soy sauce
- Add salt to taste
- TIP: Add little salt into the recipe as soya/ soy has a high salt content itself
- Add pepper as per taste
- Add a crushed stock cube
- Stir well
- Add water into the corn flour to make a slurry
- Mix well so that the corn flour dissolves
- Add the slurry into the kadai/ deep frying pan
- Stir well
- Add little more water into the kadai/ deep frying pan, and let it come to a light boil
- Add the fried potatoes
- Stir well so that all the potatoes are well coated into the sauce
- TIP Variation with this sauce can be made by adding deep fried cubes of paneer (cottage cheese), batter fried vegetables or meat etc
- TIP One can make this recipe saucy, to have it with rice/ noodles
- Garnish the potatoes with the chopped spring onions leaves
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