How to make CHILLI POTATOES - skk -

Deep fried potato fingers tossed in spicy Schezwan sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potato fingers, Cornflour

Cuisine : Indo-Chinese

Course : Snacks and Starters


CHILLI POTATOES - skk Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for CHILLI POTATOES - skk Recipe

  • Potato fingers 2 cups

  • Cornflour 1/2 cup

  • Oil 2 tablespo to deep fry

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1 tablespoon

  • Fresh celery chopped 1 tablespoon

  • Carrot finely chopped 2 tablespoons

  • Soy sauce 1 tablespoon

  • Black peppercorns crushed to taste

  • Salt to taste

  • Schezwan sauce 1/4 cup

  • Refined flour slurry 1 tablespoon

  • Spring onion greens sliced 1 tablespo to garnish


Step 1

Take the potato fingers in a mixing bowl, add cornflour and mix well.

Step 2

Heat sufficient oil in a kadai, add the potato fingers and deep fry till light golden and crisp. Drain on absorbent paper.

Step 3

Heat 2 tablespoons oil in a non-stick pan, add garlic, ginger and celery, mix and saute till raw smells disappear.

Step 4

Add carrot, soy sauce, crushed black peppercorns, salt and Schezwan sauce and mix well.

Step 5

Add ¼ cup water and mix well. Add refined flour slurry and mix well.

Step 6

Add the fried potato fingers and mix well. Add spring onion greens and mix well.

Step 7

Transfer into a serving bowl, garnish with spring onion greens and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.