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To make Chili Potato, we need to follow given steps as following:
- Big potatoes for getting better shape
- Vinegar
- Aroma powder
- Chili paste (or red chili sauce for getting better test)
- Flour
- Corn flour is use for getting crunch
1. Prepare the Potatoes:
To begin, wash your potatoes thoroughly. It is important to clean potato . Once cleaned, peel the potatoes. After peeling, immediately keep them in water to getting them from turning dark.
2. Cut the Potatoes:
Cut the potatoes into the small slice cut like franch frise. don’t cut thicker slices will not cook properly and it not get crunch. After slicing, make sure to place the cut potatoes back in the water to prevent oxidation.
3. Boiling the Potatoes:
Now, bring a vessel of water to a boil. Add 2 teaspoon of salt and 1 teaspoon of vinegar to the water. The salt helps to remove the raw taste from the potatoes, while vinegar adds a better crunch while eating
when water is boiling, please the sliced potatoes to the pot and cook them for about 10 to 10 minutes on a lower flame. The goal here is to cook the potatoes partially at around 50 to 60deggre Celsius. It not get soft while cooking. Other wise it not get better test
Once boiled, strain the potatoes and let them cool down. You can place them under running water or leave them for 10 minutes to dry out any excess moisture.
4. Marinate the Potatoes:
,Take your cooled potatoes in the plat and start marinating it .Through one teaspoon of salt, one teaspoon of aroma powder, and 1 teaspoon of chili paste (or use red chili sauce). Mix them thoroughly so that the potatoes are evenly coated with the marination.
5. Coat the Potatoes:
For a crispy coating, through flour over the marinated potatoes. Start with 1 large spoonful of flour and mix well it. Then, for even crunch, add 2 spoon corn flower . Add a tow big spoonful of corn flour and mix it again. You want to get the potatoes are coated with a nice better, layer of corn flour. Continue adding corn flour in medium amounts, mixing well after adding.
6. Adding Water for Coating:
To get that the corn flour sticks properly to the potatoes, through a little bit of water over it . Be careful not to make the potatoes heavy just mix water to make the dry corn flour stick to it . This step is crucial for getting that crispy exterior.
7. Frying the Potatoes:
Know comes the frying part of potato. fry oil in a frying pan, making sure the oil is at high temperature. Don’t fry the potatoes at a low temperature, it not get nice test as it will make them
Carefully place the get and coated potatoes in the hot oil using a through or a frying spoon. After about 40 to 50 seconds, then turn the potatoes to ensure they don’t stick to each other. Fry them for 4-7 minutes on high flame. The oil hotness should remain high while you fry the potatoes to achieve that crispiness. Once fried, take the potatoes out and set them aside. The goal here is to cook them until they reach 50 to 40 degrees. Don’t fry them completely at this stage; you’ll fry them again later to get the perfect crunch.
8. Double Frying for Extra Crispiness:
All the potatoes are fried once and set aside, it’s time for the second fry. heat the oil and fry the potatoes again it they turn brownish and crispy. This double frying process is the to get perfectly crunchy Chili Potatoes!
Preparing the Sauce for Chili Potato
Now that we have crispy potatoes, it’s time to prepare the sauce to make them flavorful and spicy.
9. Preparing the Sauce:
In a pan, heat a little oil. Add finely chopped garlic, ginger, and green chilies. Fry them for a minute until they become aromatic. Next, add chopped onions and sauté until they turn golden brown.
Then, add capsicum (bell peppers) and cook for a couple of minutes. Now, it’s time to add the magic ingredients for the sauce:
- Soy sauce
- Tomato ketchup
- Chili sauce
- Vinegar
- Sugar (optional, for a slight sweet taste)
Mix all these ingredients well. Add a little water to achieve your desired consistency. You can also adjust the spiciness by adding more chili sauce or powder.
10. Coating the Potatoes with Sauce:
Once the sauce is ready, add the fried potatoes to the pan and toss them well in the sauce. Make sure the potatoes are fully coated with the spicy, tangy sauce. Finally, sprinkle some sesame seeds for an added crunch and garnish with green onions.
Servin
Your Street Style Chili Potato is now ready to serve! Serve it hot with a side of fried rice or naan for a complete meal. You can also enjoy it as a snack with friends and family. The crispy exterior combined with the spicy and tangy sauce makes this dish irresistible!
Tips and Tricks for Perfect Chili Potato
- Double frying is key to getting that extra crispy texture.
- Use large potatoes for better texture and crunch.
- Don’t overcook the potatoes while boiling; just soften them.
- Vinegar and salt while boiling help retain the potato’s crunch.
- Add corn flour gradually for the perfect coating.