Chilli Potato is one of the most loved Indo-Chinese snacks, known for its crispy texture and bold, spicy flavours. Whether served as a starter, evening snack, or a delicious side dish, this recipe perfectly combines crunch, spice, and tang. With simple ingredients and easy steps, you can recreate restaurant-style chilli potato right at home. Ingredients For the crispy potatoes
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3 medium potatoes (cut into thin fingers)
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3 tbsp cornflour
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2 tbsp all-purpose flour
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Salt to taste
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½ tsp black pepper
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Oil for frying
For the sauce
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1 tbsp oil
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1 tbsp finely chopped garlic
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1 green chilli (slit)
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1 small onion (sliced)
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½ capsicum (sliced)
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1 tbsp soy sauce
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1 tbsp red chilli sauce
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1 tbsp tomato ketchup
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1 tsp vinegar
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½ tsp red chilli flakes
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Salt to taste
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Spring onions for garnish
Instructions
1. Prepare the potatoes
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Wash and cut the potatoes into thin strips.
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Rinse them in cold water to remove excess starch and pat dry.
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In a bowl, mix cornflour, all-purpose flour, salt, and pepper.
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Coat the potato strips evenly with this dry mixture.
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Heat oil and fry the potatoes on medium heat until golden and crispy. Set aside.
2. Make the chilli sauce
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Heat 1 tbsp oil in a pan.
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Add garlic and green chilli; sauté until fragrant.
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Add onions and capsicum; stir-fry on high flame for 1–2 minutes.
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Add soy sauce, red chilli sauce, ketchup, vinegar, chilli flakes, and a pinch of salt. Mix well.
3. Combine and serve
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Add the crispy fried potatoes to the pan.
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Toss quickly on high flame so the sauce coats each piece evenly.
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Garnish with spring onion greens.
Serving Suggestions
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Serve hot as a starter with noodles or fried rice.
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Add sesame seeds for extra crunch.
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Make it “gravy style” by adding a cornflour slurry (1 tsp cornflour + 2 tbsp water).
Final Notes
This Chilli Potato recipe is perfect for spice lovers who enjoy bold flavours and crispy textures. With a balance of heat, tanginess, and crunch, it’s sure to become your go-to Indo-Chinese snack.
