Crispy Potatoes Chilli Potato Recipe: Step by Step Photos


Stew Potato, a delectable starter from Indian-Chinese cooking which is likewise filled in as a bite and an hors d’oeuvre. The creation procedure of this dish is like bean stew paneer yet this one uses potato strips rather than paneer shapes. To start with, the potato strips are singed until firm and afterward cooked in the sauce made with tart, hot and sweet sauces. Follow the underneath given formula with bit by bit photographs to make it at home and remember to peruse the tips about how to keep the potato strips fresh.
Planning Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 servings
Fixings:
2 huge or 3 medium Potatoes
3-4 cups Water, for bubbling
1/2 teaspoon salt
For Coating:
1/4 cup Cornstarch(corn flour) or Rice Flour
1/4 cup Maida (plain flour)
1/4 cup + 2 tablespoons Water
Salt, to taste
Oil, for profound searing
For Gravy:
1 tablespoon Oil
1 tablespoon White Sesame Seeds
1/2 teaspoon Red Chili Flakes
1 tablespoon finely hacked Garlic
2 Green Chili, cut the long way
3-4 Green Onion/Spring Onion, cut (keep white and green part isolated)
1/4 cup cut Capsicum (green chime pepper)
Salt, to taste
2 tablespoons Tomato Ketchup
1 tablespoon Green/Red Chili Sauce
1 teaspoon Soy Sauce
1 teaspoon Cornstarch (cornflour) + 4 tablespoons Water
A spot of Black Pepper Powder
Notes: For fresh potatoes – 1. first set up the sauce, 2. and afterward fry the potatoes, 3. Warm the sauce and add seared potatoes to them. You can likewise twofold broil the potato strips for a firm surface.
Bearings:
step-1
Strip the potatoes and cut them into 1/2 inch thick long strips. Cut them uniformly.
step-2
Pour 3-4 cups water in a profound pot or a pot and put it over medium fire. Include potato strips and 1/2 teaspoon salt and heat it to the point of boiling. When the water begins bubbling, cook the potato strips for 5-6 minutes.
step-3
Mood killer the fire. Expel the potato strips utilizing an opened spoon to deplete overabundance water and move to a huge bowl (or move the potato strips to a colander to deplete abundant water).
step-4
Take 1/4 cup cornstarch(cornflour) or rice flour, 1/4 cup maida (plain flour) and salt in an enormous blending bowl. Pour water gradually (approx. 1/4 cup + 2 tablespoons) and blend well to make thick hitter.
step-5
Include in part cooked potato strips. Blend well to cover all the potato strips equally.
step-6
Warmth oil in a skillet over medium fire. At the point when the oil is medium hot, include potato strips individually and fry them in a solitary or two bunches (contingent upon the size of a griddle).
step-7
Fry them until firm and light brilliant from outside. Evacuate them on a plate.
step-8
Warmth 1 tablespoon oil in a dish over a low-medium fire. include 1 tablespoon white sesame seeds, 1/2 teaspoon red bean stew pieces, 1 tablespoon finely slashed garlic, 2 green stew, 3-4 cut green onion (spring onion) (include just white part).
step-9
Sauté them for 30 seconds over medium fire.
step-10
Include 1/4 cup cut Capsicum (green chime pepper) and salt. Sauté for a moment.
step-11
Include 2 tablespoons tomato ketchup, 1 tablespoon green stew sauce (or red bean stew sauce) and 1 teaspoon soy sauce. Blend well. Mood killer the fire.
step-12
Blend 1 teaspoon cornstarch (cornflour) with 4 tablespoons water in a little bowl. Include a cornstarch-water blend.
step-13
Blend well and cook until the blend turns thick for 1-2 minutes over high fire. Mood killer the fire.
step-14
Include singed potato strips and a spot of dark pepper powder. Blend well.
step-15
Include green pieces of spring onion.
step-16
Blend well. Bean stew Potato is prepared for serving. Serve it quickly and appreciate it!
Tips and Variations:
Slice the potato strips consistently to sear them uniformly from all the sides.
For Crispy Potato Strips – Double fry the potato strips and serve following adding them to the sauce.
For Honey Chili Potato – Add 1-2 tablespoons nectar in the last advance (subsequent to killing the fire) and blend well.
Variety – Use Tofu or Paneer rather than potato strips. Either profound fry them (tofu/paneer) or shallow fried them in a non-stick container before adding to the sauce.
Taste: Crispy from outside and mushy from inside serving Ideas: Serve bean stew potato as an evening nibble or as a starter in the gathering. It tends to be additionally filled in as a side dish with Hakka noodles or vegetable singed rice.

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