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Chili Potato

 INGREDIENTS:

  1. Potatoes 4 large (peeled cut into thick batons)
  2. Oil for frying 
  3. Kashmiri Red Chili (Dried) 4-5
  4. Ginger 1/2 inch grated
  5. Garlic Cloves 5-6 minced
  6. Schezwan Sauce 2 tsp
  7. Tomato Ketchup 1 1/2 tsp
  8. Soy Sauce 1/4 th tsp
  9. Salt as required
  10. Cornstarch 2 tbsp
  11. water (for boiling potatoes)
  12. Sesame Seeds (toasted) 1 tsp

METHOD:

Serving Size: 2-4

Boil potatoe batons along with salt. Once they are half done turn off the flame and strain the potatoes. 

Transfer the potatoes to a bowl. Add cornstarch when they are still hot and coat well.

Heat oil in a deep pan. Add the potatoes and deep fry till half cooked. Transfer into a plate and let them cool down.

In the same hot oil add the half-fried potatoes and deep fry until crisp and golden in color. 

Heat 2 tbsp oil in a wok. Sauté garlic, ginger and dry red chilis for 10-12 seconds on high flame.

Add schezwan sauce, tomato ketchup, soy sauce and salt to taste. Sauté for 10-15 seconds.

Add the fried potatoes and toss everything well.

Serve on a serving plate. Garnish with toasted sesame seeds and chopped coriander stems. 



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