Chilli Potato Crispy, Spicy, and Totally Addictive!

Let me just say it upfront—chilli potato is love. I don’t care what season it is or what time of day it might be… if you place a hot plate of chilli potato in front of me, I’m diving in. No hesitation, no sharing.

This Indo-Chinese dish is the perfect mix of crispy fried potatoes and that bold, garlicky, spicy-sweet sauce we all adore. Whether you like it dry and sticky or with a little bit of saucy gravy, chilli potato delivers in every single bite.

So today, I’m sharing with you my tried-and-tested chilli potato recipe. It’s easy to follow, tastes even better than what you get at restaurants or street food stalls, and can be adjusted exactly to your liking.

Let’s get into it.

Ingredients – What You’ll Need

We’re going to divide this into two parts:

  1. Crispy Fried Potatoes
  2. The Magic Sauce

For the Potatoes:

  • 3 large potatoes (something starchy like regular Indian potatoes or russet ones)
  • 3 tablespoons cornflour (for crispiness)
  • 2 tablespoons all-purpose flour (maida)
  • 1 teaspoon red chilli powder
  • Salt to taste
  • A pinch of black pepper (optional)
  • Water (to make the coating batter)
  • Oil (for deep frying)

For the Sauce:

  • 2 tablespoons oil
  • 1 tablespoon chopped garlic (lots of flavor here)
  • 1 teaspoon chopped ginger
  • 2 green chillies, sliced
  • 1 small onion, cut into big petals
  • 1 capsicum (green or red), cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon red chilli sauce (or more if you like the heat)
  • 1 tablespoon tomato ketchup
  • 1 teaspoon vinegar
  • 1 teaspoon sugar (balances the spice)
  • ½ teaspoon black pepper
  • Salt to taste
  • 1 tablespoon cornflour + ¼ cup water (to thicken the sauce)
  • Spring onion greens for garnishing

Step 1: Prepping the Potatoes

Alright, so we start with our potatoes—after all, they are the real heroes of this dish.

First, peel and cut the potatoes into finger-like pieces, similar to French fries but slightly chunkier. You want them thick enough to stay crispy on the outside and fluffy inside.

Next, soak them in water for 20–25 minutes. This removes the excess starch and helps make them extra crispy later. After soaking, drain the water and pat the potatoes completely dry with a clean towel or kitchen paper. This step is important—wet potatoes don’t fry well and can cause oil splatter.

Step 2: Coat and Fry the Potatoes

In a big mixing bowl, add your cornflour, maida, red chilli powder, salt, and just a pinch of pepper. Now slowly add water and mix to make a thick but flowy batter. Not too watery. You want the batter to cling nicely to the potatoes.

Now, toss the potato fingers into this batter and coat them well.

Heat oil in a kadhai or deep pan. Once hot, drop the potatoes in carefully—don’t overcrowd the pan. Fry on medium-high flame until they’re golden and crispy.

Take them out and place them on tissue paper to absorb extra oil.

Optional (but highly recommended): Let the fried potatoes cool for 10 minutes and refry them on high heat for 1–2 minutes. This “double-frying” trick gives them restaurant-style crunch!

Step 3: Time to Make the Sauce!

Now we move on to my favorite part: the spicy, sticky, garlicky sauce.

In a wide pan or wok, heat 2 tablespoons of oil. Add the chopped garlic, ginger, and green chillies. Fry them for a few seconds until fragrant. Don’t let them burn—just a light golden color is perfect.

Now toss in your onion petals and capsicum. Stir-fry on high heat for 1–2 minutes. Keep them crunchy—they should still have a nice bite.

Add in:

  • Soy sauce
  • Red chilli sauce
  • Tomato ketchup
  • Vinegar
  • Sugar
  • A little black pepper
  • Salt (go easy, as soy sauce already has salt)

Stir it all together. The sauce should be bold and well-balanced—a little spicy, slightly sweet, tangy, and full of umami from the soy.

Now take your cornflour slurry (mix the cornflour and water in a small bowl) and pour it into the pan while stirring constantly. This will thicken the sauce beautifully and give it that glossy, restaurant-style finish.

If you like your chilli potato dry, add just a little slurry. If you want it saucier, feel free to add ½ cup water and adjust the consistency.

Step 4: Toss the Potatoes In

Here comes the final step. Add the crispy fried potatoes into the hot sauce and toss everything together gently but quickly.

Use a spatula or two spoons and mix so the sauce coats every potato perfectly. Don’t stir too roughly—they might break apart.

Let them sit in the sauce for a minute or two to soak up all that spicy goodness.

Garnish and Serve!

Take it off the heat, sprinkle with fresh spring onion greens, and serve immediately. Trust me, it tastes best when hot and fresh.

If you’re serving guests, you can even sprinkle some toasted sesame seeds on top—it adds a nice crunch and looks super fancy.

Pro Tips for Perfect Chilli Potato

Here are a few little secrets I’ve learned after making this dish many, many times:

  • Use starchy potatoes like regular Indian aloo or russet—avoid waxy ones.
  • Fry in batches – overcrowding the pan makes the potatoes soggy.
  • Double fry if you want them extra crunchy.
  • Keep everything ready before making the sauce—it all comes together fast.
  • Adjust the spice level – if you’re not into too much heat, reduce the chilli sauce or skip the green chillies.

What Goes Well with Chilli Potato?

You can absolutely enjoy chilli potato on its own—it’s a whole snack in itself. But if you’re making a full Indo-Chinese meal, try pairing it with:

  • Veg Fried Rice
  • Hakka Noodles
  • Schezwan Rice
  • Hot and Sour Soup
  • Spring Rolls

Oh, and don’t forget a cold drink or lemonade on the side. It really completes the experience.

Variations You Can Try

Want to experiment a bit? Here are some fun twists:

  • Honey Chilli Potato: Add 1 tablespoon honey at the end for a sweet & spicy version.
  • Air-fried Version: Skip the deep-frying and air fry the potato fingers with a light brush of oil.
  • Chilli Baby Corn or Chilli Paneer: Use the same sauce method with other ingredients!
  • Toss in roasted peanuts for a nutty surprise.

Storage & Reheating

This dish is best eaten fresh, honestly. But if you have leftovers, here’s what to do:

  • Refrigerate for up to 1 day (store in an airtight container).
  • To reheat, use a pan, not a microwave. Toss it on medium flame until warmed through.
  • You can even refresh the crispiness by air frying or baking for a few minutes.

Final Thoughts

There’s something magical about chilli potato. It’s simple, yes, but when done right—it tastes like a celebration. The crunch of the potatoes, the boldness of the sauce, the little kick of garlic—it all comes together so beautifully.

And the best part? You don’t need fancy ingredients or chef skills to make it. Just a love for good food, a little patience while frying, and a big appetite.

So the next time you’re craving something spicy and satisfying, or you want to impress your family or friends, give this chilli potato recipe a try. One bite, and you’ll know exactly why this dish has such a fan following.

Happy cooking—and even happier eating!