3 cups par-boiled potato fingers
oil for deep-frying
2 tsp cornflour
1 tbsp oil
2 tsp finely chopped green chillies
1 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/4 cup finely chopped spring onion whites and greens
1 tbsp tomato ketchup
1 tbsp chilli sauce
1 tsp soy sauce
salt to taste
For The Garnish
1 tbsp finely chopped spring onion whites and greens
Heat the oil for deep-frying in a deep non-stick kadhai, add a few potato fingers at a time, deep-fry till they turn light brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
Combine the cornflour and ¼ cup of water in a bowl and mix well and keep aside.
Heat the oil in a broad non-stick pan or a wok, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
Add the spring onion whites and greens, tomato ketchup, chilli sauce, soya sauce, cornflour-water mixture and salt, mix well and cook on a high flame for a few seconds.
Add the fried potato fingers, toss gently and cook on a high flame for 1 minute.
Serve immediately garnished with spring onion whites and greens, according to Warmrecipe.com.
Chilli potatoes in 10 minutes