Double Chilli Potatoes
Top Rated Recipe
Key Details:
.png)
prep time: 10 minutes
.png)
Cook time: 20 minutes
.png)
Difficulty Level: Easy
.png)
Course: Starter
Cuisine: Goan
Key Ingredients:
Green chilli
Black peppercorns
Potatoes
Cornflour
Garlic
Spring onion
Tomato ketchup
Vinegar
Honey
Red chilli flakes
About Double Chilli Potatoes
Table of Contents
Crunchy, spicy and
bursting with flavour these potato strips are anytime snack
- Green chillies, slit 2
- Black peppercorns, crushed 10 to 12
- Large potatoes, cut into strips and soaked in water 2 to 3
- Cornflour 2 tbsps
Step 1. Drain the potato strips and pat them dry on kitchen towel. Put them in a bowl, sprinkle cornflour over them and toss.
Step 2. Heat sufficient oil in a kadai and slide in the potato strips and deep fry till golden. Drain on absorbent paper.
Read MoreIngredients
- Green chillies, slit 2
- Black peppercorns, crushed 10 to 12
- Large potatoes, cut into strips and soaked in water 2 to 3
- Cornflour 2 tbsps
- Oil 2 tbsps + to deep-fry
- Garlic, chopped 4 to 5 cloves
- Spring onion bulbs, chopped 2
- Tomato ketchup 3 tbsps
- Vinegar (optional) 1 tbsp
- Honey ½ tbsp
- Spring onion green, chopped 2 stalks
- Red chilli flakes 1 tsp
How to Make Double Chilli Potatoes (Stepwise Photos)
Method
- Drain the potato strips and pat them dry on kitchen towel. Put them in a bowl, sprinkle cornflour over them and toss.
- Heat sufficient oil in a kadai and slide in the potato strips and deep fry till golden. Drain on absorbent paper.
- Heat 2 tbsps oil in a non-stick pan, add garlic, green chillies and spring onion bulbs and saute till fragrant.
- Add tomato ketchup, vinegar and 4 tbsps water and cook till the mixture thickens.
- Add potatoes and mix. Add honey and crushed black peppercorns and mix well. Add spring onion greens and mix well.
- Transfer into a serving bowl, garnish with red chilli flakes and serve.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available