How to make Angry Potatoes -

Spicy potato wedges.Roasted potatoes tossed with a spicy, smoky tomato sauce.. It's a simple dish of bite-sized potato chunks which are fried and served with a spicy sauce.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potato wedges, Tomato ketchup (टोमाटो कैचप)

Cuisine : Indo-Chinese

Course : Snacks and Starters

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Angry Potatoes

Angry Potatoes 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 : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Angry Potatoes Recipe

  • Potato wedges 1 packet

  • Tomato ketchup 2 tablespoons

  • Soy sauce 1 teaspoon

  • Red chilli paste 2 teaspoons

  • Cornflour/ corn starch 3 tablespoons

  • Onion 2 medium

  • Spring onion greens 1 stalk

  • Ginger chopped 1 inch piece

  • Garlic chopped 5-6 cloves

  • Dried red chillies 4-5

  • Oil 4 tablespoons

  • Salt to taste

  • Crushed black peppercorns 2 teaspoons

  • Sichuan peppers 8-10


Step 1

Heat oil in a non stick wok. Add soy sauce, 1 tsp red chilli paste and 1½ tbsps cornflour to potato wedges and mix well. Arrange the potato wedges in the wok in a single layer.

Step 2

Slice onions. Cut spring onions greens into finger size pieces and further cut into thin strips and keep them dipped in iced water.

Step 3

Toss the potatoes in the wok and cook till golden. Drain and transfer the potato wedges into a bowl. To the oil remaining in the wok add ginger, garlic, dry red chilies, onion and toss.

Step 4

Add remaining red chilli paste, tomato ketchup, salt, 1 tsp crushed black peppercorns and mix.Mix remaining cornflour with 3 tbsps water.

Step 5

Add a little water to the wok and mix. Crush Sichuan peppers and add. Add cornflour mixture and cook till it thickens.

Step 6

Add salt and mix. Add potatoes and mix till all the wedges are well coated with the sauce.

Step 7

Transfer into a serving bowl, sprinkle remaining crushed peppercorns and garnish with spring onion green strips. 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 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.