Full written recipe for Crispy chilli potato

Prep time: 20-25 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people

Ingredients:
Crispy potatoes:
• Aloo (potatoes) - 5-6 medium sized (peeled)
• A pinch of salt
• Cornflour - 1/2 cup
• Maida (refined flour) - 1/2 cup
• Salt to taste
• Baking powder - 1 tsp
• Oil for frying
For chilli potatoes:
• Oil - 2 tbsp
• Pyaaz (onions) - 1/4th cup (chopped)
• Lehsun (garlic) - 1/4th cup (chopped)
• Adrak (ginger) - 1 inch (chopped)
• Hare dhaniya ke danthal (coriander stems) - 1 tbsp (chopped)
• Hari mirchi (green chillies) - 12-15 nos. (slit)
• Hari mirchi (green chilli) paste of 3-4 green chillies
• Veg stock/hot water - 150-200 ml
• Light soy sauce - 2 tbsp
• Dark soy sauce - 2 tsp (for colour)
• Vinegar - 1 tsp
• Sugar a pinch
• Salt to taste
• White pepper powder a pinch
• Shimla mirchi (capsicum) - 1/3rd cup
• Pyaaz (onions) - 1/3rd cup
• Spring onion bulbs - 2 tbsp
• Hara dhaniya (fresh coriander) - 1 tbsp
• Cornflour - 2 tbsp + water - 50 ml
• A handful of spring onion greens
Method:
• Peel the skin of the potatoes and trim of the sides, further cut into 1 cm thick & 3 inches long batons.
• Set water for boiling in a stock pot, add salt & further add the potato batons, and blanch the potatoes until its 80% cooked.
• After blanching the potatoes, transfer the potatoes over a wide vessel & cool down.
• Further, take a mixing bowl, add cornflour, maida, salt & baking powder, mix well and add water gradually to make a semi thick batter, whisk well to make a lump free batter.
• Set oil in wok on medium heat for frying.
• Further coat the blanched potatoes with the batter, and drop in hot oil, deep fry the potatoes on medium heat until its crisp & light golden brown in colour. Remove over an absorbent paper, crispy potato batons are ready, keep aside to be used for making the potato chilli.
• For making the chilli potato, set a chinese wok or a non-stick wok on high heat, add oil and swirl the wok to coat it well, further add onions, garlic, ginger & coriander stems, stir & cook on high flame for a minute.
• Further add green chillies, green chilli paste & veg stock, stir well and bring to a boil, further add light soy sauce, dark soy sauce, vinegar, sugar a pinch, salt to taste & white pepper powder, stir well.
• Further add the capsicum, onions, spring onion bulbs & freshly chopped coriander leaves, stir well.
• Take a small bowl, add cornflour & water, mix well to make a lump free slurry, add the slurry add the slurry and cook until the sauce thickens.
• Further add spring onion greens and lower the flame, now add the crispy fried potatoes, and toss to coat the sauce well with potatoes, do not overmix. Toss it briefly, garnish with some more spring onion greens, your potato chilli is ready, serve hot with some schezwan sauce.

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