Schezhwan Chili Potatoes

Schezhwan Chili potatoes is a Indo Chinese dish. The most common fusion cooking in India is Indo Chinese and this mouth watering spicy dish will make the taste buds tingle. Serve this hot with rice or roti. You could also do this with Paneer or Tofu instead of Potatoes. I did this from a Sanjeev Kapoor Cookbook and am sharing this for BM#25 under Cooking from a book.

Ingredients
Potatoes – 4
Green Chili – 4
Ginger – ½ tea spoon
Red Chili – 10 (deseeded)
Red Chili Powder – 1½ tea spoon
Green onions – 1 table spoon
Oil – 2 table spoon + to fry
Onion (thinly cut) – 1 cup
Corn Starch – 2 tea spoons + 1 table spoon
Water – ½ cup + 1 cup + 2 table spoon
Vinegar – 1 table spoon
Soy Sauce – 1 tea spoon
Salt – 2 tea spoons
Sugar – ½ tea spoon

Method
Cut the potatoes into wedge shaped (preferably thin)
Boil the potatoes until they are half done. It took 6 minutes in the microwave.
Drain the water and wash once with cold water to ensure that the potatoes are not sticky
Put 2 tea spoons on the potatoes and coat them well with corn starch and fry them in hot oil until they are golden brown
Remove from oil and keep aside
Heat ½ cup water in a pan and add the red chili and boil for 3 to 4 minutes.
Once cool, put it in a mixie and grind it well to a paste and keep aside.
Heat 2 table spoon oil in a pan and add green chili and ginger
Add the onions and sauté it till well done
Add half of the green onions
Add salt to cook the onions faster
Add the red chili sauce and sauté for a minute
Add 1 cup water and allow it to boil for 2 minutes
Mix 1 table spoon corn starch and 2 table spoons water and add this mixture to the sauce
Add sugar and soy sauce
Add the fried potatoes and mix well
Once well mixed, add the vinegar and remove from heat
Garnish with green onions and the Schezwan Chili Potatoes are ready to be served.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 25

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