Chilli Garlic potatoes

Chilli Garlic Potatoes is another "Desi Chinese" evolution that dates its roots back to the "Tangra" district of Kolkata. A major shoutout to those Chinese immigrants who took refuge in India after the war and in order to survive they gave people their own vibes in terms of cuisine, culture and tradition. The dish originating from the Indo - Chinese culture is a luscious craving among the people. The crunchy exterior of the potatoes with a soft interior, the zing of garlic, the sprinkle of sesame seed and the freshness of spring onions blends together for a robust of flavours. You can adjust the spice as per your liking. I personally love the heat and prefer to have it right out of the wok/pan while its piping hot.

This side dish can be enjoyed with some carbs like Chowmein or Fried Rice as all the Indo - Chinese dishes can be made within a splash of seconds.

Ingredients

3-4 Large Potatoes
1 tbsp rice flour
2 Tbsp Vegetable Oil (for frying)
3 Tbsp Chopped Garlic
1 Tbsp Ginger
1 onion (finely chopped)
2 Spring onion bulbs (finely chopped)
2 Tbsp Coriander roots (finely chopped)
2 Green Chilies (finely chopped)
1 Kashmiri Red Chili (fine paste)
1 Tbsp Red chili paste
1 Tbsp Tomato Ketchup
salt to taste
Water as required

For Garnish

Crispy thinly sliced fried garlic
Toasted sesame seeds
Chopped Green Onions

Method

Peel and wash the potatoes. Cut thick 1cm slices sideways. Stack up the slices and cut into 1cm breadth sticks.
Dip the potatoes into cold water to get rid of the excess starch. Discard the starch water completely.
Add the potatoes into boiling water and let it sit for 3-4 minutes.
Give a gentle stir and drain the water. let the potatoes rest and come to room temperature.
To the potatoes add rice flour and salt, coat it well with the potatoes.
Put the potatoes in the refrigerator for 15 minutes.
After 15 minutes deep the potatoes in vegetable oil on medium heat.
Give gentle stir in between and once it turns golden brown, strain it out.
Heat 2 tbsp Vegetable oil on medium flame and add the garlic, ginger, and onion.
Once the onion turns translucent add spring onion bulbs, coriander roots, and green chilies.
Stir for 5 minutes and do not add any water.
Now add the blended Kashmiri chilli paste, cook until the oil separates, add splashes of water if the masala sticks.
Add red chili sauce and tomato ketchup and mix. Add water as required to get the sauce-like consistency.
Check and adjust the salt.
Once the consistency is attained, add the potatoes, take your time, and mix it well, be gentle with the potatoes, or else it might break.
In the end add the crispy garlic, toasted sesame seeds, and chopped green onions.

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