Delicious crispy potatoes cooked in the most amazing Indian chili sauce that’s bursting with flavor, if you think you know potatoes then you must give these a try – they’re a game-changer! We first tasted these when traveling in the Far East, they were so good that we decided to recreate them when we got home – we think you’ll love our version of this tasty recipe!
Why you’ll love this easy recipe
- They are bursting full of flavor!
- Great for an appetizer, game day and for a hungry family that wants a change from traditional potatoes.
- Using only plant-based ingredients means that they are 100% vegetarian and vegan.
Are they spicy?
Our chili potatoes, or chili aloo, do have a spice kick, but you can adapt the level of spices to suit your taste buds.
We like to serve these delicious potatoes as a tasty snack when people visit, they’re a huge crowd pleaser.
What are the best potatoes to use?
We’ve used Maris piper, but other good potatoes to use would be King Edward, Russet, or Yukon Gold potatoes.
What do I serve these with?
You can serve these delicious Indian potatoes with rice, as part of an Indian meal, with a spicy burger, or just eat them as a tasty snack!
Recipe variations
If you like a slightly sweet tasting chili potato, then add honey, also introduces add spring onions and sesame seeds.
These ingredients will give you delicious crispy honey chili potatoes.
How do I store them?
While you can store our Indian chili potatoes in an airtight container in the fridge for up to 3 days, we recommend eating them straight away.
The potatoes lose their crispiness if they aren’t eaten immediately.
Recipe notes and expert tips
- Like a sweeter taste?
When cooking the soy sauce and red chili paste mixture in the pan, add sugar. - Want a thinner consistency?
Add a little water to your sauce until you get the consistency that you prefer.
More Indian potato recipes for you to enjoy
If you like our chili potatoes, then try these delicious potato recipes; aloo gobi, jeera aloo, aloo tikki, aloo palak, or saag aloo.
How to make chilli potatoes with step-by-step instructions
Making our chili potatoes recipe is easy if you follow our simple instructions.
First, cut your potatoes into a long shape like thick French fries or fingers, approximately 1cm/½” wide, then place them in cold water, ensuring that they are completely covered, set them aside for 30 minutes.
Meanwhile, add dark soy sauce and red chili paste to a small bowl and mix to combine and then set aside.
When the potatoes are ready, drain and rinse thoroughly, then add them to a pan of boiling water and parboil them for 5 minutes.
Drain your potatoes and place them in a large bowl.
Add Kashmiri chili powder and red chili flakes and toss the potatoes.
Now, add cornstarch, salt, and pepper and toss until thoroughly mixed.
Add oil to a large wok or pan on medium heat, add the potatoes (but don’t discard the bowl), and stir fry gently to ensure the potatoes don’t stick together, deep fry for approximately 10 – 15 minutes until the potatoes are crisp.
Remove the fried potatoes from the pan, place them on kitchen paper to soak up excess oil, and then return them to the bowl, set them aside.
Now, in the same pan or wok, add fresh ginger, garlic, and green chilies, stir and fry briefly, just a few seconds, then add onions and green bell pepper, stir and cook until the onions are soft and translucent approximately 5 minutes.
Add the sauce mixture and stir thoroughly and then add 60 ml/½ cup of water, stir and bring to a boil, then add cornstarch and mix thoroughly and add apple cider vinegar, salt, and pepper to taste and let thicken.
Now, add in your potatoes, stir gently to combine, then add chopped cilantro and stir thoroughly.
Serve immediately with a little chopped cilantro garnish – enjoy!
We hope you enjoy making and eating our Indian chili potatoes and would love to hear how you got on with making them.
Please leave a comment below or feel free to ask any questions you may have.
Indian chili potatoes
Utensils
Ingredients
- 2 ½ cups Potatoes peeled
- 4 tsp Dark soy sauce
- 4 tsp Red chili paste
- 2 tsp Kashmiri chili powder
- 2 tsp Red chili flakes
- 2 tbsp Cornstarch
- ½ tsp Salt
- ½ tsp Pepper
- Oil as required
- 2 tbsp Ginger finely chopped
- 5 cloves Garlic finely chopped
- 2 Green chilies finely chopped
- 1 Onion dices
- 1 Green bell pepper finely chopped
¼ cups Water- 2 tsp Apple cider vinegar
- Salt & pepper to taste
- 4 tbsp Cilantro chopped
Instructions
- First, cut your potatoes into a long shape like thick French fries or fingers, approximately 1cm/½” wide, then place them in cold water, ensuring that they are completely covered, set them aside for 30 minutes2 ½ cups Potatoes
- Meanwhile, add dark soy sauce and red chili paste to a small bowl and mix to combine, and then set aside4 tsp Dark soy sauce, 4 tsp Red chili paste
- When the potatoes are ready, drain and rinse thoroughly, then add them to a pan of boiling water and parboil them for 5 minutes. Drain your potatoes and place them in a large bowl. Add Kashmiri chili powder and red chili flakes and toss the potatoes. Now, add cornstarch, salt, and pepper and toss until thoroughly mixed2 tsp Kashmiri chili powder, 2 tsp Red chili flakes, 2 tbsp Cornstarch, ½ tsp Salt, ½ tsp Pepper
- Add oil to a large wok or pan on medium heat, add the potatoes (but don’t discard the bowl), and stir fry gently to ensure the potatoes don’t stick together, deep fry for approximately 10 – 15 minutes until the potatoes are crisp. Remove the fried potatoes from the pan, place them on kitchen paper to soak up excess oil, and then return them to the bowl, set them asideOil
- Now, in the same pan or wok, add fresh ginger, garlic, and green chilies, stir and fry briefly, just a few seconds, then add onions and green bell pepper, stir and cook until the onions are soft and translucent approximately 5 minutes. Add the sauce mixture and stir thoroughly and then add 60 ml/½ cup of water, stir and bring to a boil, then add cornstarch and mix thoroughly and add apple cider vinegar, salt, and pepper to taste and let thicken2 tbsp Cornstarch, 2 tbsp Ginger, 5 cloves Garlic, 2 Green chilies, 1 Onion, 1 Green bell pepper, ¼ cups Water, 2 tsp Apple cider vinegar, Salt & pepper
- Now, add in your potatoes, stir gently to combine, then add chopped cilantro and stir thoroughly. Serve immediately with a little chopped cilantro garnish – enjoy!4 tbsp Cilantro
Notes
- Like a sweeter taste?
When cooking the soy sauce and red chili paste mixture in the pan, add sugar - Want a thinner consistency?
Add a little water to your sauce until you get the consistency that you prefer
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Rupali says
These pair so well with masala chai. Perfectly spiced!!!