Crispy fried potato fingers tossed in a flavorful sweet and spicy sauce with onions and bell peppers. A super popular Indo-Chinese snack that's an absolute crowd-pleaser and perfect for any party.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
416cal
6gprotein
52gcarbs
Ingredients
4 medium Potatoes (Peeled and cut into 3-inch long fingers)
4 tbsp Cornflour (For coating the potatoes)
2 tbsp All-Purpose Flour (Also known as Maida)
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 tsp Salt (Divided, adjust to taste)
0.5 tsp Black Pepper (Freshly ground, divided)
500 ml Oil (For deep frying)
2 tbsp Sesame Oil (For the sauce, can use vegetable oil)
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
This indo_chinese dish is perfect for lunch or dinner. With 759.38 calories and 12.57g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
Garlic
(Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chilli (Slit lengthwise, adjust to spice preference)
1 medium Onion (Cut into 1-inch cubes)
1 medium Capsicum (Cut into 1-inch cubes (any color))
2 tbsp Soy Sauce (Use light soy sauce)
1 tbsp Red Chili Sauce (Adjust to your spice level)
2 tbsp Tomato Ketchup
1 tsp Rice Vinegar
1 tsp Sugar (To balance the flavors)
2 tbsp Water (For the cornflour slurry)
2 tbsp Spring Onion Greens (Chopped, for garnish)
1 tsp White Sesame Seeds (Toasted, for garnish)
Instructions
1
Prepare the Potatoes
Peel the potatoes and cut them into uniform 3-inch long and 1/2-inch thick fingers.
Place the cut potatoes in a large bowl of cold water and let them soak for at least 20 minutes to remove excess starch. This is key for crispiness.
Drain the water completely and pat the potato fingers thoroughly dry with a clean kitchen towel. Ensure there is no moisture left.
2
Coat the Potatoes
In a large mixing bowl, whisk together 4 tbsp cornflour, 2 tbsp all-purpose flour, Kashmiri red chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
Add the dry potato fingers to the bowl and toss gently until each finger is evenly and thinly coated with the flour mixture.
3
Double Fry for Extra Crispiness
Heat oil for deep frying in a wok or deep pan over medium-high heat (around 175°C or 350°F).
First Fry: Carefully add the coated potatoes in batches, without overcrowding. Fry for 4-5 minutes until they are cooked through and pale golden. Remove and drain on a wire rack.
Second Fry: Increase the oil temperature to high (around 190°C or 375°F). Fry the potatoes again in batches for 2-3 minutes until they are deep golden brown and very crispy. Drain well and set aside.
4
Prepare the Sauce Base
In a small bowl, mix 1 tsp of cornflour with 2 tbsp of water to make a smooth slurry. Set aside.
Heat sesame oil in a large wok or pan over high heat. Once hot, add the chopped garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes. The vegetables should be slightly tender but still have a crunchy bite.
5
Assemble the Sauce and Toss
Reduce the heat to medium. Add soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, the remaining 1/2 tsp salt, and 1/4 tsp pepper. Stir well to combine.
Give the cornflour slurry a quick stir and pour it into the wok. Cook for about 1 minute, stirring constantly, until the sauce thickens slightly.
Immediately add the double-fried potatoes to the sauce. Turn the heat to high and toss everything quickly for 30-60 seconds to coat the potatoes evenly without making them soggy.
6
Garnish and Serve Immediately
Turn off the heat. Garnish with chopped spring onion greens and toasted sesame seeds.
Serve the Chilli Potato hot and fresh to enjoy the maximum crispiness.
344cal
7gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
