This is another Chinese side dish made with potatoes. It is very tasty and best enjoyed with fried rice or noodles. It can be served as a starter too. All Chinese cuisine lovers like me would love this awesome and easy dish.
As the name suggests, this dish is bit spicy. As me and my kids like medium spicy food, i adjusted spices according to that. You can always increase the spices as per your wish. Shezwan pepper is added to give that extra spice and different taste to this dish. If you don't have them, don't worry...if you dont add them also, it will taste really good.
This dish is adapted from Sanjeev kapoor. He is an amazing chef and i like almost all his recipes. (Click on the link to see a video on how to make this dish)
So friends....with no delay...here's the recipe....
Recipe source : Sanjeev Kapoor
5 Potato (cut into slightly thin wedges)
2 tbsp + 1 tbsp Cornflour
1 Onion (medium, sliced)
7 Garlic cloves (crushed)
2 Dry red chilli (cut into half)
8 Shezwan pepper (optional)
2 tsp Red chilli paste (see notes)
Salt to taste
1 tsp Soy sauce
1 tbsp Tomato ketchup (optional)
1/2 tsp Sugar
Spring onion greens (cut into small pieces)
1 tbsp Vinegar
Water as required
Oil for deep frying
2 tbsp Oil
- Peel and cut the potatoes into slightly thin wedges and parboil them in water by adding little salt.
- Drain water from the parboiled potato wedges and keep them aside.
- Heat oil in a kadai for deep frying.
- Add cornflour on the parboiled potato wedges and mix well so that all of them are nicely coated.
- Put the potato wedges in the hot oil and fry till they become golden brown colour.
- In the mean time, heat 2 tbsp oil in a non stick pan. Put the dry red chillies. Stir fry for a second.
- Now add shezwan pepper and then add onion. Saute for sometime.
- Add crushed garlic and saute well.
- Now add red chilli paste and little water. Mix well.
- Add soy sauce, tomato ketchup, sugar and salt (don't forget that we have parboiled potato wedges with salt, so adjust salt accordingly). Mix well.
- Take 1 tbsp cornflour and mix little water. Pour this mixture into the kadai. Saute well.
- Adjust water. Mix well.
- Put the fried potato wedges into the kadai and mix well so that each of them are nicely coated with the gravy.
- Put some spring onion greens and vinegar. Saute well. Take off from heat.
- Serve it hot with fried rice or noodles.
Notes: To make Red chilli paste:
- Boil kashmiri dry red chilli in some water.
- Drain and grind them into a smooth paste.
* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*
Thanks for visiting
Linking this recipe to Julie's flavors of cuisine-chinese