Myself n SH are not big fans of Chinese / Indo Chinese foods and never order them at Restaurants. The high sodium sauces n ajinomoto always worries me n neither i make them often at home. During my trip to Singapore; i picked up many variety of sauces and now its time i put them to use. This low calorie version of Chilli potatoes were guests this weekend at home. These chilli potatoes makes a great starter as well as can be made into gravy by adding some more sauce + cornflour mixture.
Simple to make dish but gorgeously yummy.. Paired these potatoes with Burnt Garlic Rice instead of Broccoli made them with tri colored bell pepper for lunch and to beat the Chennai Summer nothing like a pint of chilled Beer for SH (weekend special)!!!
What you need:
2 nos – Potatoes, de skinned, cut into wedges and soaked in cold water
1 tbsp – Corn flour
1/2 tsp – Pepper powder
1 no – Onion, sliced /diced
2 nos – White part of Spring onions,chopped
2 tbsp – Green part of spring onion, chopped
2 nos – Green chillies n 1 no – Red chilli (optional)
1 tsp each – Ginger n Garlic, chopped
2 tbsp – Red chiili n tomato sauce / Tomato sauce
1 tsp – Light Soy sauce
Salt as reqd
Oil as reqd
How to make:
Remove the potatoes pat dry them in cornflour + salt + pepper mixture and make sure they coat evenly.
Heat oil in a pan shallow fry them util golden in color and remove.
In the same pan add chillies, ginger, garlic, white parts of spring onions, onions and saute well.
Add sauces, salt(chk and add) pepper powder(chk and add) give a nice mix, add potatoes toss until they coat well.
Remove from heat sprinkle green parts of spring onion and serve!!