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Sunday, April 26, 2015

CRISPY CHILLI POTATOES - RESTURANT STYLE

CHILLI CRYSPY POTATOES - 

HONEY & CHILLI POTATOES 

This dish is most sought after starter in any Indian and Indo  chinese resturants,best snack and starter item 


Ingredients:
600 grams potataoes (for making fingers) 

(alternatively you can use ready to cook French fries available in the  market )
For making Crispy Poatoto Fingers 

Main Ingradients 

For the first coating (dry batter)

½ cup all-purpose flour (Maida)
¼ cup corn flour
1/8 tsp. salt
2 tbsps. Oil

For the second coating (liquid batter)

½ cup all-purpose flour (Maida)
¼ cup corn flour
1/8 tsp. salt
2 tbsps. Oil
½ cup water (fill the cup till the top)

For Making Sauce


 


1 tsp. of ginger (chopped)
6-8 cloves of garlic (chopped) (alternatively you can use 2 tea spoons of Ginger Garlic Paste)
1 spring spring onion - chopped,if you dont find no problem,you can use regular red onion -chopped
1 Shimla Mirch (Capsicum) chopped 
2 tea spoons of Corn starch (formaking corn starch solution)
1 tsp.  green chilli sauce 
2 tbsps. Soya sauce
1 tsp. tomato ketchup
¼ tsp. black pepper/ ¼ tsp. white pepper
1/8 tsp. Monosodium glutamate (also known as ajinomoto) Optional
shallow fried½ tsp. sesame seeds (optional)
2-3 green chillies (as per your taste)

Salt to Taste 


Method :

1.Peel the potataoes (please take long potataoes only)








2 slice them two equal parts .cut them in length wise like fingers(french Fries)
3.Add water to the dish and boil the water for 5 minutes ,Add pinch of salt to boiling water

4.Now Add all the potatao fingers,add little salt  and boil for 5 minutes,Switch off the flame

5.strain the potatoes under cold running water (this will remove excess starch in potatoes)
6.Now add all puropose flour(Maida) and corn starch,salt and some oil and mix them throughly,they will looks like bread crumps 
7.Add all Potato fingers to the above dish and coat the allpurpose flour and Corn starch on all sides of fingers 

8.Now again add all puropose flour(Maida) and corn starch,salt and some oil and mix them throughly,they will looks like bread crumps,add water to make thik batter 
9.Add single quoted potato fingers to batter container ,Mix well in order to coat the single coated  potato fingers with thin batter 

10.Fry the potatao fingers in hot edible oil (on High flame ) till they are cooked(the bubbles stops) approximately 2-4 minutes 

11.Remove the potatao fingers from oil and strain excess oil 
12.Again add the potato fingers to oil cook in low flame till they become golden brown 
 13.Take them out and keep it aside
 

Now we will prepare sauce .........

1)Add water to corn starch and make it like thickner,keep it aside
2)Add Edible oil to the wok /Kadai -keep the flame in high mode 
3)Add Chopped Garlic and Chopped Ginger,Ginger Garlic Paste 
4)Add Chopped capsicum,green chilli(slit length wise) and chopped spring onion,Keep stiring and cook for 2-3 minutes (please see that the veggies shouldn't turn mushy 
5)After 2 minutes add corn starch solution 









6)Now Add Red Chilli sauce,Tamato ketch up and soya sauce to wok 
  (You may add permitted food colour Deep red at this stage- Optional)
7)Now add Pepper Powder,red chilli powder(optional) ,Salt,
 ajino moto(MSG) if you dont want you can add extra salt 
or leave it as it is 
8)Stir and Mix well cook till sauce thickens (every thing to be done on High flame)
9)Switch off the flame after 2 minutes ,you may add sesame seeds and honey ( it is optional )
10)After 5 minutes add Fried potatos Fingers and Mix well so that the coating applies to all side


11)Serve and chill 


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Chef Mohan