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Schezwan Chilli Potato | Spicy Chinese Potato Recipe

Schezwan Chilli Potato is a bold and spicy Indo-Chinese appetizer made with crispy fried potato fingers tossed in a fiery Schezwan sauce along with onions, capsicum, and garlic. This dish is known for its crunchy texture and tangy, spicy flavor perfect as a party starter or evening snack.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Snack
Cuisine Indo Chinese
Servings 5

Ingredients
  

For Potatoes

  • Potato (आलू) – 4 no or 460gm
  • Salt (नमक) – To taste
  • Cornflour (कॉर्नफ्लोर) – 1 cup or 55 gm
  • Spring Onions (हरी प्याज), Chopped – handful
  • Water (पानी)- ¼ cup 
  • Water (पानी) – to boil

For Chilli Paste

  • Water (पानी) – ½ cup
  • Dry Red Chilli (सुखी लाल मिर्च) – 10 nos
  • Fennel (सौंफ) – ½ tsp
  • Star Anise (चकरी फूल) – 1 no
  • Cloves (लौंग) – 2 nos
  • Cinnamon (दालचीनी) – 1 small stick
  • Schezwan Pepper (सचेज़वान मिर्च) – 2 tsp 
  • Garlic (लहसुन) – 5 cloves
  • Ginger (अदरक) – ½ inch pc

For Schezwan Sauce

  • Oil (तेल) – 4tbsp
  • Garlic (लहसुन), Chopped – 1½ tbsp
  • Ginger (अदरक), Chopped – 1 tbsp
  • Schezwan Pepper (सचेज़वान मिर्च) – 1 tsp
  • Onion (प्याज), Chopped – ½ cup
  • Red Bell Pepper (लाल शिमला मिर्च) – 1 tbsp
  • Yellow Bell Pepper (पीली शिमला मिर्च)- 1 tbsp
  • Green Bell Pepper (ग्रीन बेल पेपर) – 1 tbsp
  • Tomato Ketchup (टमाटर केचप) – ½ cup
  • Soya Sauce Light (सोया सॉस लाइट) – ¼ cup 
  • Vinegar (सिरका) – 1 tsp
  • Water (पानी) – 2 cups
  • Cornstarch (कॉर्नफ्लोर) – 1 tbsp
  • Water – a dash
  • Salt (नमक) – To taste
  • Sugar (चीनी) – a pinch
  • Spring Onions (हरी प्याज), chopped – Handful

Instructions
 

  • Begin by peeling the potatoes. Cut them into manageable pieces and put them into boiling water. Add the salt and let the potatoes boil for 10 min. Check if the potato is cooked by attempting to mash and gauging.
    Remove the potatoes from the water and pass through the strainer using a ladle while the potatoes are hot to achieve a smooth potato mash.
    Add cornflour and chopped spring onion into the potatoes and mix to make a soft dough like texture. Add in some water to achieve the desirable consistency to make a malleable mixture.
  • Portion the mixture into equal balls of 25 gm or divide the mixture into 17 equal portions. Dip your hands and surface in same oil to avoid the mixture sticking on your hands or surface.
    First roll the portions into balls and using the head of a narrow-mouthed bottle give shape to the balls. Once all the balls are shaped add to boiling water and cook for 1 minute. Keep a cold-water bath ready to stop the cooking. As soon as the balls begin to float in the boiling water. Remove the potato buttons and add to the chilled water and reserve.
    To make the sauce, heat the water. Add in the red chilli along with the spices, ginger and garlic and bring to a boil. Boil till the chillies become soft. Strain out the excess water and blend into a puree with the spices.
  • To finish the dish, take oil in a fresh pan and add in chopped garlic and ginger and give a quick stir. Now add in the schezwan pepper, chopped onions and bell peppers and toss to cook for 1 minute.
    Add in the schezwan sauce and cook while stirring till the excess water has evaporated. Then add in the tomato ketchup, soya sauce, vinegar and water to adjust the seasoning.
    Make a slurry using the cornstarch and add to the sauce to thicken it. Adjust the seasoning and sugar and taste. If the balance is to your liking, then add in the potato buttons and mix, being careful not to break them. Finish with some chopped green onions and sesame seeds.
    Transfer to a bowl and enjoy it hot!
Keyword Schezwan Chilli Potato | Spicy Chinese Potato Recipe
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