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Indo-Chinese Potato Chilli

May 15, 2013







An Indo-Chinese potato chilli recipe that can be made as an appetiser at your house party.


    3-4 medium sized potatoes, diced and deep fried until golden brown
    2-3 spring onions (white), diced
    1 capsicum, diced
    2 tbsp corn flour
    ½ inch ginger, finely chopped
    2-3 cloves of garlic, finely chopped
    3 green chillies slit into half
    2 tbsp soya/ soy sauce
    1 stock cube
    Spring onion leaves for garnish
    2 tbsp oil to cook
    Salt and pepper to taste


  1. Heat the kadai/ deep frying pan
  2. Add 2 tbsp of vegetable oil
  3. Add ginger, garlic and green chillies
  4. TIP : By adding little splash of water into the pan, you get robust flavours of ginger, garlic and green chillies in your recipe
  5. Toss around the kadai/ deep frying pan
  6. Add the capsicum
  7. Toss around the kadai/ deep frying pan
  8. Add the spring onions (white) and toss around the kadai/ deep frying pan
  9. Stir around the veggies in the kadai/ deep frying pan
  10. Add the soya/ soy sauce
  11. Add salt to taste
  12. TIP: Add little salt into the recipe as soya/ soy has a high salt content itself
  13. Add pepper as per taste
  14. Add a crushed stock cube
  15. Stir well
  16. Add water into the corn flour to make a slurry
  17. Mix well so that the corn flour dissolves
  18. Add the slurry into the kadai/ deep frying pan
  19. Stir well
  20. Add little more water into the kadai/ deep frying pan, and let it come to a light boil
  21. Add the fried potatoes
  22. Stir well so that all the potatoes are well coated into the sauce
  23. TIP Variation with this sauce can be made by adding deep fried cubes of paneer (cottage cheese), batter fried vegetables or meat etc
  24.  TIP One can make this recipe saucy, to have it with rice/ noodles
  25.  Garnish the potatoes with the chopped spring onions leaves

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