Chilly Potato Crisps

Source:

Mrs. Meera Sathish


Ingredients:

Potato - 1/4 kg

Cornflour - 2 tsp

Maida - 1 tsp

Onions - 2 (finely chopped)

Garlic (finely chopped) - 1 tsp

Ginger (finely chopped) - 1 tsp

Green Chillies (finely chopped) - 3 tsp

Red Chillies - 8

Tomato Sauce - 3 tbsp

Soya Sauce - 1 tsp

Sugar - 1 tsp

Spring Onions - 1 bunch (finely chopped)

Salt - To taste


Procedure:

1.  Make a thick paste of cornflour and maida adding water as required.  Keep aside.

2.  Soak red chillies in lukewarm water for 1 hour.  Strain water and grind red chillies to a smooth paste to make red chilli paste.  If using readily available red chilli paste, use 1/2 tsp of the paste or more according to taste.

3.  Chop potatoes lengthwise as you would do for french fries (finger chips).  Soak in salted water for 10 minutes and strain in a colander and allow to dry.

4.  Mix well the chopped potatoes and cornflour-maida paste and deep fry in oil until golden brown.

5.  In a kadai, heat 4 tsp of oil.  Add chopped onions, chopped garlic, chopped green chillies, and chopped ginger.  Fry them all together until golden brown.  To this, add sugar, soya sauce, tomato sauce, salt, and about 4 to 5 tsp of water and mix well.

6.  Now add the deep fried potatoes to prepared masala paste and mix well until combined.

7.  Sprinkle the chopped spring onions on top and give a quick stir and serve hot.