Schezwan Chilli Potatoes
Serving - 6
INGREDIENTS
Potato - 640 grams
Cold water - 500 milliliters
Corn flour - 30 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Oil - for deep frying
Oil - 2 tablespoons
Garlic - 1 1/2 tablespoon
Ginger - 1 1/2 tablespoon
Onion - 70 grams
Green chili - 2 teaspoons
Schezwan sauce - 30 grams
Ketchup - 40 grams
Soy sauce - 2 teaspoons
Vinegar - 1 teaspoon
Sugar - 1 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Water - 200 milliliters
Corn flour - 1 tablespoon
Water - 40 millilters
Spring onion - for garnish
Sesame seeds - for garnish
PREPARATION
- Take 640 grams potatoes and cut it into a wedges, using a sharp knife.
- In a bowl, add diced potatoes wedges, 500 milliliters water and soak for 30 minutes.
- Drain water and transfer potatoes in another bowl.
- Now, add 30 grams corn flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix well.
- Heat sufficient oil in a skillet and deep fry potatoes until golden brown and crispy.
- Heat 2 tablespoons oil in a pan, add 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger, cook for a minute.
- Now, add 70 grams onion, 2 teaspoons green chili, cook for 2-3 minutes.
- Add 30 grams schezwan sauce, 40 grams ketchup, 2 teaspoons soy sauce, 1 teaspoon vinegar, mix once and add 1 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon black pepper. Mix well.
- Now, add 200 milliliters water and bring it to boil.
- Take a small bowl, add 1 tablespoon corn flour, 40 milliliters water mix well without any lumps.
- Then add the prepared mixture in the pan, stir well.
- Add fried potatoes and give it a mix.
- Garnish it with sesame seeds and spring onions .
- Serve hot.
