Chilly Potatoes - with Baby potatoes

Chinese flavors always adds a little punch to the recipe. Who won't love a Chinese recipe which is flavor full with all sweet, sour, spicy favors around. Chilly Potato is such a dish, where the base is common for many of other dishes like chilly chicken, chilly paneer etc. It is the meeting of different sauces, chillies, with just the main ingredient changing. This dish is a secret love of vegetarians and non vegetarians.

This dish has a "that factor" to go with any other cuisines as well, not Chinese main courses alone. Still my favorite combination of chilly chicken is Kerala porotta.

Toasting potatoes, each side

This time just because the health tag was on, the way the potatoes are fried is different from what we used to do in other chilly recipes. Instead of batter frying, which takes lots of oil, the potatoes were fried in non stick pan with 1 tsp oil, each side for 5 minutes, and cooked on some water afterwards. Also the baby potatoes used were sprouted, another addition to health ☺️

Let me tell you the truth about the sprouts, this wasn't a planned decision and it's just that I don't want to throw out the sprouted potatoes and was really experimenting whether it will come out good ;)

So proved it, the sprouts dint ditch the potatoes taste, and it came out just like any other chilly potato. Since I love this dish so much , I was unable to stop my hand going to the pan, even before moving to the serving dish.

Ingredients:

Baby potatoes - 6 - 7 nos

Roughly sliced Onions - 1 big

Diced Green bell peppers - 1 big

Chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Soya sauce - 1 tbsp

Tomato Ketchup - 2 tbsp

Pepper powder - 1/2 tsp

Chopped coriander leaves - 2 tbsp

Oil to saute - 2 tsp

Method:

Cut the baby potatoes length wise and soak it in water for 5 minutes. Pat dry the potatoes. Heat oil in non stick pan and saute the potatoes until both sides are crisp. Add 1/4 cup water and cook the potatoes until water is absorbed completely. Add the onions and bell peppers and saute for 2-3 minutes. Now add the powders and sauces. Cook for 2 more minutes and serve hot, garnishing with coriander leaves.

Note : You can add water after the sauces are cooked if you prefer having gravy. Then add 1 tsp cornflour to 1/4 cup water and cook for 1 minute or until gravy thickens.

Served with millet pancakes

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