Schezuan Chilli Potato

-

INGREDIENTS:
2 medium size potatoes
2 tblsp maida
3 tblsp cornflour
Salt to taste
2 chopped onions
2 green chillies chopped
4 garlic cloves chopped
3 tsp Schezuan Sauce
1/2 tsp tomato ketchup
1/2 tsp soya sauce
1/2 tsp ajinamoto
Coriander leaves
3 tsp oil +oil for deep frying
PROCEDURE:

  • Cut potato into fingers and mix with corn flour,maida,salt and little water
  • Deep fry  till  it becomes crisp and keep aside
  • In a pan heat oil ,saute chopped garlic,onion,green chillies one by one
  • Add sauces,ajinamoto and mix well 
  • Add fried potatoes and toss well
  • Garnish with chopped coriander leaves


Comments

  1. Mike6 October 2025 at 12:05

    Schezuan Chilli Potato 🌶🥔

    If you love bold flavors, Schezuan Chilli Potato is the perfect dish to try. Crispy fried potato fingers are tossed in a fiery Schezuan sauce that’s spicy, tangy, and incredibly addictive. It’s a popular Indo-Chinese appetizer that pairs beautifully with fried rice or noodles, but honestly, it tastes just as good on its own as a snack.

    To recreate this dish at home without overspending, check out the Aldi Weekly Promotions for fresh produce and pantry essentials at great prices.

    ReplyDelete

Post a Comment

Popular posts from this blog

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round ti...
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad ...
Read more

Lemon Coriander Soup

-
Image
  INGREDIENTS: 2 tsp oil 2 tsp finely chopped garlic 2 tsp finely chopped green chilies 1/4 cup finely chopped onion 1/4 cup finely chopped cabbage 1/4 cup finely chopped carrot 1 tbsp lemon juice Salt to taste 1/2 tsp crushed pepper 3 cups vegetable stock or water 2 tsp cornflour dissolved in 2 tbsp water PROCEDURE: To make the soup. heat oil in a pan, add chopped garlic and green chillies . saute on a medium flame for a few seconds. Add the chopped onions and saute for 2 minutes. Add chopped carrot, cabbage and saute on a medium flame for 2-3 minutes Add vegetable stock or water, salt to taste, and cornflour slurry. Stir continuously and cook on a medium flame for 3-4 minutes stirring occasionally. Add lemon juice, crushed pepper, and chopped coriander leaves. Turn off the flame and serve hot soup immediately.
Read more