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.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Sichuan sauce (सिचुआन सॉस)
Cuisine : Chinese
Course : Snacks and Starters
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 Tareli Macchi Corn Pizza With Sauce Firecrackers Cucumber and Dill Sandwich with Philadelphia Sprea
Sichuan Chilli Potatoes Recipe Card
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.
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.
Nutrition Info
Calories : 921 Kcal
Carbohydrates : 126.2 gm
Protein : 11.1 gm
Fat : 41.6 gm
Other : Fiber- 13.6gm
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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.
