Hellow guys, Welcome to my website, and you are watching Crispy Chilli Potato Recipe | Restaurant Style | क्रिस्पी आलू चिल्ली | Chef Sanjyot Keer. and this vIdeo is uploaded by Your Food Lab at 2021-11-05T06:00:00-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Crispy Chilli Potato Recipe | Restaurant Style | क्रिस्पी आलू चिल्ली | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 05-11-2021 13:00:00 |
| Video Discription | Full written recipe for Crispy chilli potato Prep time: 20-25 minutes Cooking time: 20-25 minutes Serves: 3-4 people Ingredients: Crispy potatoes: • Aloo (potatoes) - 5-6 medium sized (peeled) • A pinch of salt • Cornflour - 1/2 cup • Maida (refined flour) - 1/2 cup • Salt to taste • Baking powder - 1 tsp • Oil for frying For chilli potatoes: • Oil - 2 tbsp • Pyaaz (onions) - 1/4th cup (chopped) • Lehsun (garlic) - 1/4th cup (chopped) • Adrak (ginger) - 1 inch (chopped) • Hare dhaniya ke danthal (coriander stems) - 1 tbsp (chopped) • Hari mirchi (green chillies) - 12-15 nos. (slit) • Hari mirchi (green chilli) paste of 3-4 green chillies • Veg stock/hot water - 150-200 ml • Light soy sauce - 2 tbsp • Dark soy sauce - 2 tsp (for colour) • Vinegar - 1 tsp • Sugar a pinch • Salt to taste • White pepper powder a pinch • Shimla mirchi (capsicum) - 1/3rd cup • Pyaaz (onions) - 1/3rd cup • Spring onion bulbs - 2 tbsp • Hara dhaniya (fresh coriander) - 1 tbsp • Cornflour - 2 tbsp + water - 50 ml • A handful of spring onion greens Method: • Peel the skin of the potatoes and trim of the sides, further cut into 1 cm thick & 3 inches long batons. • Set water for boiling in a stock pot, add salt & further add the potato batons, and blanch the potatoes until its 80% cooked. • After blanching the potatoes, transfer the potatoes over a wide vessel & cool down. • Further, take a mixing bowl, add cornflour, maida, salt & baking powder, mix well and add water gradually to make a semi thick batter, whisk well to make a lump free batter. • Set oil in wok on medium heat for frying. • Further coat the blanched potatoes with the batter, and drop in hot oil, deep fry the potatoes on medium heat until its crisp & light golden brown in colour. Remove over an absorbent paper, crispy potato batons are ready, keep aside to be used for making the potato chilli. • For making the chilli potato, set a chinese wok or a non-stick wok on high heat, add oil and swirl the wok to coat it well, further add onions, garlic, ginger & coriander stems, stir & cook on high flame for a minute. • Further add green chillies, green chilli paste & veg stock, stir well and bring to a boil, further add light soy sauce, dark soy sauce, vinegar, sugar a pinch, salt to taste & white pepper powder, stir well. • Further add the capsicum, onions, spring onion bulbs & freshly chopped coriander leaves, stir well. • Take a small bowl, add cornflour & water, mix well to make a lump free slurry, add the slurry add the slurry and cook until the sauce thickens. • Further add spring onion greens and lower the flame, now add the crispy fried potatoes, and toss to coat the sauce well with potatoes, do not overmix. Toss it briefly, garnish with some more spring onion greens, your potato chilli is ready, serve hot with some schezwan sauce. #YFL #SanjyotKeer #CrispyPotatoes The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
