Ingredients
Scale
- 4 large potatoes
- 2 tablespoons cornflour
- 1 tablespoon all-purpose flour
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2–3 green chilies, chopped
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 tablespoons oil
- Salt to taste
- Spring onions for garnish
Instructions
- Peel and cut the potatoes into thin wedges.
- Boil the potatoes until they are slightly tender, then drain and let them cool.
- In a bowl, mix cornflour, all-purpose flour, and salt. Toss the cooled potato wedges in this mixture to coat them well.
- Heat oil in a pan and deep fry the coated potatoes until golden and crispy.
- In another pan, heat a little oil and sauté garlic, ginger, and green chilies.
- Add chopped onions and bell pepper, stir-fry for a couple of minutes.
- Add fried potatoes, soy sauce, and chili sauce. Mix well to coat the potatoes with the sauces.
- Stir for a minute, then garnish with chopped spring onions.
- Serve hot as an appetizer.
Notes
To enhance the flavor, add a dash of vinegar or lemon juice. For extra crunch, coat potatoes in panko bread crumbs with the flour mixture.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg