How to make Sichuan Chilli Potatoes -

Deep-fried potatoes stir-fried with Sichuan sauce is full of flavour and taste. It is sweet, tangy and spicy potato that is simple, delicious and easy to make. These Chilli Potatoes can be a great appetizer for any party.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Sichuan sauce (सिचुआन सॉस)

Cuisine : Chinese

Course : Snacks and Starters

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For more recipes related to Sichuan Chilli Potatoes checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Chole Canapés Jain Dabeli Cheesy Apple Toasties Prawn On Sugarcane Stick

Sichuan Chilli Potatoes

Sichuan Chilli Potatoes Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sichuan Chilli Potatoes Recipe

  • Potatoes cut into 1 inch cubes 3-4 medium

  • Sichuan sauce 1/2 cup

  • Dried red chillies 4-5

  • Oil 2 tablespoons + to deep fry

  • Cornflour/ corn starch 3 tablespoons

  • Garlic cloves 5-6

  • Onion sliced 1 medium

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Vinegar 1 tablespoon

  • Spring onion greens roughly chopped 1 stalk

  • Bell pepper juliennes for garnishing

Method

Step 1

Immerse potatoes in cold water for thirty minutes. Drain the potatoes.

Step 2

Heat sufficient water in a non-stick pan, add potatoes and boil till they are almost cooked. Drain and set aside.

Step 3

Heat sufficient oil in kadai, dust the boiled potatoes with cornflour and deep-fry till golden and crisp. Drain on absorbent paper.

Step 4

Heat two tablespoons oil in a non-stick wok, break red chillies into two and add and stir-fry for half a minute.

Step 5

Add garlic, Sichuan sauce and onion and continue to stir-fry for a half a minute. Add fried potatoes and toss well.Add salt and sugar and stir-fry for half a minute.

Step 6

Add vinegar and toss and transfer into a serving plate.

Step 7

Garnish with spring onion greens and bell pepper juliennes, serve hot.

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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 www.sanjeevkapoor.com 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.