Street Style Chilli potato | चिल्ली पोटेटो रेसिपी | Crispy Chilli potato | Chilli potato

Ingredients
For the Potatoes & Frying:
4 large potatoes (starchy varieties like Russet are best)
Oil for deep frying
4 tbsp cornflour/cornstarch
Salt and black pepper to taste
Water for blanching and coating (as needed)
For the Sauce:
2 tbsp oil
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2-4 chopped green chillies (adjust to taste)
1 medium onion, cut into petals or sliced
1 medium capsicum (bell pepper), cubed or sliced
2 tbsp red chilli sauce
1 tbsp soy sauce (dark soy sauce for better color)
2 tbsp tomato ketchup
1 tsp vinegar
1 tsp cornflour mixed with 1/4 cup water (for the slurry)
Optional: 2 tbsp honey for a "honey chilli potato" version, 1 tsp roasted sesame seeds, spring onion greens for garnish
Instructions
Part 1: Prepare and Fry the Potatoes
Prep the potatoes: Peel the potatoes and cut them into long, thick finger shapes (like thick-cut french fries).
Blanch: Boil the cut potatoes in salted water for about 3-5 minutes until they are partially cooked but still firm. Drain the water and let them cool and dry completely.
Coat: In a large bowl, toss the dried potatoes with the cornflour, salt, and black pepper until evenly coated.
First Fry: Heat oil in a deep pan over medium-high heat. Fry the coated potatoes in batches for a few minutes until they are cooked through but not fully golden. Remove them and drain on paper towels.
Second Fry (for crispiness): Once all potatoes are fried and slightly cooled, heat the oil to high heat. Fry the potatoes again until they are golden brown and very crispy. Drain well and set aside.
Part 2: Prepare the Sauce and Finish
Sauté aromatics: In a separate large wok or pan, heat 2 tbsp of oil over high flame. Add the chopped ginger, garlic, and green chillies. Sauté for a few seconds until fragrant.
Add vegetables: Add the onion petals and capsicum cubes. Stir-fry on high heat for 1-2 minutes; the vegetables should remain crunchy.
Add sauces: Reduce the heat slightly and add the red chilli sauce, soy sauce, tomato ketchup, and vinegar. Mix everything well.
Thicken the sauce: Pour in the cornflour slurry (cornflour mixed with water) and stir continuously. Cook the sauce for about 1-2 minutes until it thickens.
Combine: Add the crispy fried potatoes to the wok. Toss gently to coat all the potatoes evenly with the sauce.
Garnish and serve: Turn off the heat. If making honey chilli potato, mix in the honey now. Garnish with chopped spring onion greens and roasted sesame seeds. Serve immediately while hot and crispy.
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