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Chilli potato recipe | How to make chilli potato | Chilli aloo recipe

By swasthi , on August 21, 2019, 61 Comments, Jump to Recipe

Chilli potato is a Indo chinese starter made with fried potatoes tossed in spicy, slightly sweet & sour chilli sauce. This chilli potato recipe will give you restaurant style crispy potatoes in chilli sauce. Chilli potato is quite popular in the Indian restaurants & is mostly eaten as a appetizer. There are 2 versions – dry & gravy. Gravy dish is good to eat as a side with Fried rice or Veg noodles.

chilli potato recipe

I sometimes make chilli potato if my kids’ ask for it or when I have guests home. We usually don’t prefer very saucy dishes so I make the dry version. But I have shared both the dry & gravy methods in this post.

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To make this chilli potato recipe, potatoes need to be crisp fried and then tossed in sweet sour chilli sauce. Alternately for a better healthier option, they can also be grilled or pan roasted and added to the sauce.

Making chilli potato is similar to the way we make Chilli paneer and Chilli chicken

Preparation

1. Wash and peel potatoes. Cut each potato to half inch slices first. Then cut each of the slice to 2 to 3 sticks of half each thickness. Soak them in water for about 30 minutes.

Drain and boil them in fresh water for 3 to 4 mins. They should not be soft but should be firm and semi cooked. Skipping this step may not cook the potatoes well while frying. However I did not boil mine.

soaking and parboiling aloo

2. Drain them up completely in a colander.

drain the boiled aloo

3. Add them to a wide bowl. Sprinkle salt, chilli powder (or paprika) and flour. I have used organic unbleached plain flour. To make the restaurant style chilli potato you will have to use corn starch (white corn flour).

For health reasons if you want to avoid plain and corn flour as well, then skip using flour. It really doesn’t make much difference if making dry starter.

addition of flour spice powder to make chilli potato recipe

Frying potatoes

4. Heat oil and fry until golden on a medium heat. For a healthier option, you can also bake these in a oven even without using flour like i did for the potato wedges here.

deep frying aloo to make chilli potato

5. When they are half done, the flame can be lowered a bit to make sure they are completely cooked inside without burning outside. When they are golden fried drain them on a kitchen tissue or on a colander. Do check if they are completely cooked.

crisp fried potatoes
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How to make chilli potato

6. Heat 1 tbsp oil and fry slit chilli and garlic. You can also use fresh sesame or olive oil to enhance the flavors.

sauteing garlic in oil to make chilli potato

7. When the garlic begins to smell good, add tonions and white parts of spring onions. You can use any one kind of onions. Saute until the onions turn transparent.

frying onions

8. Add bell peppers and saute for 1 to 2 mins. You may skip these as well but they add flavor and volume. So i suggest using.

sauteing peppers for chilli potato recipe
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9. While capsicum is getting sauteed, mix ½ to ¾ tsp of red chili powder with 1.5 to 2 tsp of red chilli sauce. Add few tsps of water and beat with a fork. Using red chili enhances the color of the dish without addition of too much sauce or food color.

Alternately you can also add only red chili sauce and skip using the powder. Saute capsicums for just 2 minutes. Then add sugar, ½ tbsp soya sauce salt and red chilli sauce.

addition of sauces

10. Stir every thing well and fry just for a minute. Add half tsp vinegar.

addition of vinegar for chilli potato recipe

11. Add few tbsps water to the pan and allow the sauce to thicken just for a minute or two. If you like to make a gravy dish, add ¾ tsp corn starch to half cup. Stir it well and pour it to the pan.

thicken the chilli sauce

12. When the sauce thickens, taste it and add more sauces if needed. Turn off and add the fried or baked potatoes.

addition of chilli aloo to sauce

13. Toss well till the sauces coat the potatoes. Add spring onions.

sauteing chilli potato with spring onions
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Serve chilli potato hot while still crisp.

Tips to make best chilli potato

1. To make the best crisp fried potatoes for this recipe always soak the potatoes in water for at least 30 mins. Then boil then in fresh water for 3 to 4 mins until slightly tender but still hold shape.

This step makes the crispiest potatoes as the excess starch is removed.

2. Parboiling the potatoes before frying also helps to cook them completely from inside without browning too quickly.

3. I have made chilli potato for this post by deep frying but you can avoid that completely and grill them first. Then add to the prepared sauce.

4. Coating the potatoes in corn flour makes them crispy. However for health reasons you can also replace it with rice flour.

More potato recipes
Aloo bonda
Aloo chaat
Aloo tikki
Potato bread pakora
Potato bread rolls

Chilli potato recipe

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chilli potato

Chilli potato recipe | How to make chilli potato | Chilli aloo

Chilli potato is a spicy Indo chinese style starter made with fried potatoes tossed in chilli sauce. This chilli potato  recipe will help you to make spicy, slightly sweet & tangy restaurant style starter. The post shares making both gravy & dry versions.
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For best results follow the step-by-step photos above the recipe card

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients for chilli potato

  • 3 medium potatoes or aloo (about 250 grams)
  • 2 tbsp corn flour (or corn starch or rice flour or organic all-purpose flour)
  • ¼ tsp red chilli powder or paprika powder
  • salt as needed
  • 1/3 cup oil or as needed

Ingredients for chilli sauce

  • 1 tbsp oil
  • 1½ tbsp garlic chopped
  • 1 medium onion chopped or sliced (or 2 sprigs spring onions chopped)
  • ¾ cup capsicum or bell peppers diced
  • 1 green chili deseeded
  • ½ tbsp soya sauce (naturally brewed)
  • 1 tbsp red chilli sauce
  • ½ to ¾ tsp red chili powder or paprika or red chilli paste (optional)
  • ½ to ¾ tsp vinegar (prefer apple cider vinegar)
  • Salt as needed
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Instructions

Prepare potatoes for chilli potato

  • Peel potatoes and cut each to half inch slices.
  • Then cut each slice to few half inch sticks.
  • So you will have each stick of about half by half inch thickness.
  • Immerse them in water for 30 minutes. 
  • Drain the water and boil them in fresh water for 3 to 4 mins until they are slightly cooked but firm.
  • If you skip this step the potatoes may not cook while frying.

Frying aloo for chilli potato

  • Sprinkle flour, red chili powder and salt over the drained potatoes.
  • Toss well to coat the flour evenly.
  • Heat oil in a deep pan. When hot enough slide one by one to hot oil.
  • Deep fry on a medium flame or grill until golden & crisp.
  • Remove them to a colander or kitchen tissue.
  • Check if the potatoes are completely cooked from inside yet crisp.
  • Do not over cook they need to be firm. Drain them completely.

How to make chilli potato

  • Mix red chilli sauce with red chili powder using little water.
  • Make a thick paste. Set aside.
  • Heat one tbsp oil on a high heat in a pan. 
  • Fry garlic and chilli until they smell good. 
  • Add onions and saute until transparent or pink.
  • Next add capsicums and saute for a 1 to 2 mins
  • Add the red chilli sauce, soya sauce and vinegar.
  • Pour 3 to 4 tbsp water and allow the sauces to bubble.
  • To make gravy chilli potato , dissolve 3/4 tsp corn starch with half cup water.
  • Stir and pour to the pan. Also you will need to add more chilli & soya sauces to make the gravy version.
  • When the sauce thickens taste the sauce and adjust more salt and sauce if needed.
  • Turn off and then add fried potatoes and toss. Add spring onion greens.
  • Serve chilli potato hot or warm immediately as they lose the crispness if rested.
  • You can serve it as a starter or as a side. 
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Chilli potato recipe | How to make chilli potato | Chilli aloo
Amount Per Serving
Calories 311 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 1g6%
Sodium 523mg23%
Potassium 770mg22%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 4g4%
Protein 5g10%
Vitamin A 1025IU21%
Vitamin C 58.2mg71%
Calcium 60mg6%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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chilli potato chilli aloo recipe

Chilli potato recipe | How to make chilli potato | Chilli aloo recipe
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. buri buri zimon says

    December 8, 2020

    5 stars
    ver nice

    Reply
    • swasthi says

      December 8, 2020

      Thank you

      Reply
  3. Indrani Sen says

    February 18, 2020

    4 stars
    Lovely recipe. I have a version on my website also. Loved the addition of bell peppers

    Reply
  4. Rashmi says

    August 21, 2019

    5 stars
    Hi..
    I want to try this recipe today. Can I grill the potatoes in oven instead of baking? Should I boil the potatoes before grilling. Please reply I want to try this.

    Reply
    • swasthi says

      August 22, 2019

      Hi Rashmi
      Yes you can grill the potatoes. You don’t need to boil them first. I would suggest tossing the potatoes in oil first and then the flour. Then grill it. Hope this helps

      Reply
  5. afreen says

    November 23, 2018

    What can be d substitute for vinegar??

    Reply
    • swasthi says

      November 23, 2018

      Hi Afreen
      Just skip it. There will be little vinegar already added to most sauces.

      Reply
      • afreen says

        November 23, 2018

        Thx for d reply.. M gonna try it soon:)

        Reply
        • Raashi says

          April 27, 2019

          I tried this recipe and it was amazing

          Reply
          • swasthi says

            April 28, 2019

            Thanks Raashi

  6. Madhabika Chakraborty says

    March 12, 2018

    5 stars
    Hi Swasthi, awesome recipe!
    Can we add Honey in place of sugar?

    Reply
    • swasthi says

      March 13, 2018

      Yes but heating honey is not good. Honey if heated turns toxic. You can skip sugar and add honey when the dish comes down to warm temperature

      Reply
  7. Lydia says

    September 8, 2017

    5 stars
    Thank you for your Wonderful dish

    Reply
    • Navita says

      August 28, 2020

      Hi Swati,
      I have tried your recipies many a times. They are awesome and my family loves the dishes. Wanted to try chilli potato also. Can I do some preparation today for serving tomorrow as starter in the evening
      Thanks

      Reply
      • swasthi says

        August 28, 2020

        Hi Navita
        Glad to know! You can parboil the potatoes and keep. This is good to make and consume immediately. If you make the sauce ahead it will turn too thick in the fridge. So you have to reheat, by then veggies will become soggy. You can chop and keep everything ready so making it will be faster. Hope this helps

        Reply
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