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Baked Chilli Potato

Baked Chilli Potato

Name: Baked Chilli Potato
Total time: 1 min 23 s
Yield: 2
Ingredients: 2 teaspoons Refined Oil; 1 teaspoon Red Chilli Flakes; 1 teaspoon Salt; 0.5 teaspoons Pepper; 1 teaspoon Dark Soy Sauce; 3 units Potato; 5 pieces Garlic; 4 units Tomato; 30 ml Water; 20 g Spring Onion

Time30 Min

DifficultyEasy

Serves2

A super party dish to make is the Baked Chili Potato Dish. This vegan dish having its origin from the Hakka cuisine is fairly easy to put together and can be made as a side dish, starters or even as finger food. The Indo Chinese cooking has originated from the Chinese settlers in Kolkata, generations ago. The modern Indo Chinese cooking vastly differs from the food found in China. Of late there is ... not a single city in India that does not have a few Chinese restaurants! The only way to describe the Baked chili potato is mouth-watering. How to make the baked chili potato so that it is a favorite of both the young and old? The answer lies in the sauce that coats the potato wedges. The Baked chili potato wedges are dunked in a spicy, sour and mildly sweet sauce to tickle the palate and make you crave for more. They are then baked in the oven to get a crispy coat and for an extra layer of crunch, the Baked chili potato wedges are tossed in toasted sesame seeds and slivers of green spring onions to bring out another level of deliciousness. The Baked chili potato video is a foolproof plan to make this scrumptious dish. Baked chili potato description would be, crispy on the exterior and soft in the inside, with some nutty flavor from the sesame seeds and a zing of freshness from the chopped green spring onions. Baked chili potato calories are drastically reduced with the elimination of sugar which is substituted by the tomatoes to give mild sweetness to the dish and bake the potato wedges instead of deep-frying. This definitely lowers the calories making it a lot healthier.

Ingredients

Dry Grocery

Refined Oil

2 teaspoons

Red Chilli Flakes

1 teaspoon

Salt

1 teaspoon

Dark Soy Sauce

1 teaspoon

Fruits & Vegetables

Potato

3 units

Tomato

4 units

Spring Onion

20 g

Other

Pepper

0.5 teaspoons

Garlic

5 pieces

Water

30 ml

Directions

Wash and boil the potato. Once it is boiled, cut it into wedges, add salt and little oil to it and bake it 8-10 minutes at 220 degrees c

Fine chop the garlic, tomato, and green part of the spring onion. Cut the spring onion bulb into a roughly diamond shape and set aside. Take a pan, add a little oil, add half of the chopped garlic to it and saute it for a few minutes. Add black pepper crush along with chili flakes and cook it for 1-2 minutes. Add roughly diamond spring onion bulb saute it well.

Add chopped tomato along with the salt and let it cook till the tomato gets mashy .

Add soya sauce to the cooked tomato, stir well and cook it for another 2 minute.

Take out the mixture in a bowl and cool down the temperature

Once it gets cold take a mixi jar and make a fine puree of it and set aside .

Take a pan, add leftover chopped garlic and saute it till golden color, add sauce to it and mix well with sauteed garlic .

Add roasted potato to the sauce and toss well if the sauce is thick add little water to it and let it cook for 1 minute .

Finish it with the chopped spring onion and serve hot .

Hacks to make this dish better :

Serve the baked chili potato immediately after it's cooked to keep the potatoes moist and crispy. Potatoes can be air-fried for a healthier option. You can use baby potatoes along with the skin, sliced in half. You need to cut the potato wedges to one size to ensure that they cook evenly. For extra crisp baked chili potato wedges, dunk the potato chunks into boiling water for a few minutes to remove the starch. Thus stopping them from going soggy while baking. Served as a side along with Hakka noodles of fried rice or as a snack be prepared to see the food vanish from the plate! So, what are you waiting for -start cooking!

Success!

We hope you had fun making it! Enjoy the meal.

Baked Chilli Potato

Indo Chinese cuisine is something that we all love. The spicy, full of flavour street-style dishes are tough to resist. There is no denying that the Indian adaptation of the Chinese recipe is insanely delicious, and we often give up our will to the terrific snacks! How about if we say we have just the right recipe that will keep you from ordering in and will not mess up with your fitness goals. We are talking about a hugely popular Chinese dish, Chilli Potato but with a twist. Guess what? We bring you a vegan and baked chilli potato version, which makes for an excellent snack or side dish and is not fried. A dream come true?

Origin of baked chilli potato

The origin of the chilli potato recipe can be traced to Hakka cuisine. The easy to put together dish can be served as an appetizer, side dish or even finger food. Generations ago, the Indo Chinese cooking style originated from the Chinese settlers in Kolkata. And the modern Indo Chinese cooking now distinctly differs from the original Chinese ones. The Indo Chinese cuisine has developed a unique and flavoursome combination of spice and style. The fusion of Chinese and Indian cuisine has produced excellent dishes, and there is not a single city in India today that does not have Chinese restaurants, and the chilli potato is evidently present in the menu! The baked chilli potato is crunchy, juicy, and packed with flavours that you simply cannot resist. As some may call it, chilly potato or potato chilli is an ideal dish to serve at get-togethers, parties, or at your snack time. Chili potato is one of the moved loved Indo-Chinese dishes of all times, and the appetizer can be found at every big or small Chinese eatery. Sliced potato wedges tossed in a pool of sauce, hot spices and vegetables is an ideal solution to all your hunger pangs and cravings. A super party dish to make, Baked Chilli potato is an excellent addition to every party menu. The Chinese starter could be the start of the show, and why not? It is crispy, crunchy, and oh-so-yummy! The perfect description for a perfectly baked chilly potato would be crispy exterior, soft on the inside with nutty flavours, hotness of spices and freshness of spring onions. And on top of all, you do not have to worry about the calories. Baking instead of deep frying and sugar substituted by tomatoes lowers the calories without messing up with the deliciousness of the crispy chili potato recipe. Potato chilli is probably the simple and most delicious thing that you can easily toss in your kitchen once you learn how to make chilli potato at home. You will need minimal kitchen ingredients to create the aromatic appetizer that will leave you licking the bowl. If you have tasted chilli garlic potato, what stands out is how crispy the potato wedges remain even after being tossed in the sauces. Baked Chili potato has all the goodness of a scrumptious snack. It is crispy, spicy, crunchy, and yet so soft at the same time. This makes the dish really stand out and leave us craving for more. Baked Chili potato is a delicious pick for kids, and a crispy chilli potato recipe can be tossed at home in a few easy steps. The chilli potato recipe will tempt you to make one right away. And you shouldn’t even wait, for they are yummy, healthy and oh so crispy!

Pick the perfect potatoes for the baked chilli potato recipe.

The choice of potato can be critical for the recipe. While there isn’t any particular type of potato that you need to make chilli potato, few things should be kept in mind for a good turnout. You should use potatoes with less starch for a crisp wedge. Carefully pick dry, clean, firm potatoes with no patches or green spots. If you get a patchy potato or one with bruises, cut out the part before cooking. The secret to preventing your crispy chilli potato from turning soggy is to serve them hot immediately once the dish is prepared. If you leave the dish for long, the potatoes may absorb the sauce and turn soggy. Once they turn soggy, the crispiness will not be felt in the chilly potato, and you won’t want that. But what if you have some guests over and you can’t prepare the dish at the last moment. A hack to dodge the issue of having to prepare the dish in advance without letting them turn soggy is tossing the already baked potato just before you serve. This will not take long as you have already baked the potato wedges.

Make a yummy baked chilli potato.

The answer to how to make chilli potato lie in getting the process right. The baked chilli potato wedges are dipped in a sweet-spicy sauce to tease your palate with the flavour. Then they are baked in the oven until you get a crispy coating. To achieve that extra crunch, baked potato chilli is tossed in toasted sesame seeds and garnished with fresh spring onions.

The myth with potatoes…err, are they healthy?

Contrary to the rumours, potatoes can be a part of a healthy diet. A medium-sized potato contains approximately 100 calories and has more potassium than a banana, is a good source of vitamin B6 and fibre and provides almost half of our daily vitamin C intake. And if you are worried about the starch, you must know that one baked potato has an equal amount of carbs as a cup of cooked quinoa or pasta! On the other hand, deep-frying them would have been an issue, but we took care of it with this version of the baked chilli potato recipe.

Tips to achieve perfectly baked crispy potato

Cut the potato wedges evenly to ensure they cook evenly. Do cut the wedges too thin as they may lose their shape. To make your chilli potato extra crispy, dip the potato wedges in boiling water for a few minutes to remove extra starch.

Other healthy potato recipes to try when you feel snacky

mashed potato, sweet potato fries, schezwan potato wedges, baked potato chips