Chili Potato

 INGREDIENTS:

1. Potatoes 4 large (peeled, cut into thick strips)
2. Oil for frying 
3. Kashmiri Red Chili (Dried) 4-5
4. Ginger, 1/2 inch grated
5. Garlic Cloves 5-6 minced
6. Red Chili Sauce 1 tbsp
7. Tomato Ketchup 1 tbsp
8. Soy Sauce 1 tbsp
9. Salt as required
10. Sugar 1/2 tsp
11. Cornstarch 2 tbsp
12. Water (for boiling potatoes)
13. Sesame Seeds (toasted) 1 tsp

METHOD:

Serving Size: 2-4

Boil the potato strips along with salt. Once they are half done, turn off the flame and strain the potatoes. 

Transfer the potatoes to a bowl. Add cornstarch when they are still hot and coat well.

Heat oil in a deep pan. Add the potatoes and deep-fry until they are half-cooked. Transfer to a plate and let them cool down completely.

In the same hot oil, add the half-fried potatoes and deep-fry until crisp and golden. 

Heat 2 tbsp oil in a wok. Sauté garlic, ginger, and red chilis for 10-12 seconds.

Add red chili sauce, tomato ketchup, soy sauce, sugar, and salt to taste. Sauté for 10-15 seconds.

Toss the fried potatoes into the sauce, mixing until they are evenly coated.

Garnish with toasted sesame seeds and chopped spring onion greens. Serve hot and crispy as a snack or appetizer. 

Chili potatoes also pair wonderfully with fried rice or noodles. Add a side of garlic mayo and pickled onions for extra flavor.