Chilli Potato :
Potatoes – 3 cut into fingers
Cornflour/ corn starch – 3 tablespoon + 2 tablespoon
Salt to taste
White pepper powder – a pinch
Oil – 2 tbsps + to deep fry
Onions – 2 sliced
Capsicum – 1 diced
Garlic – 1/2 tablespoon (finely chopped)
Garlic paste – 1/2 tablespoon
Green chillies – 4 slitted
Soy sauce – 2 teaspoon
Red chilly sauce – 2 teaspoon
Vinegar – 1 teaspoon
Add potatoes in a bowl. Add corn flour, salt, and white pepper powder. Mix well and set aside for twenty minutes.
Heat two tablespoons oil in a non stick pan. Add onion and saute for two minutes or until pink. Add capsicum, garlic, garlic paste and saute for one minute.
Heat oil in a kadai. Deep fry the potatoes till crisp. Drain on an absorbent paper and add to the onion-garlic mixture.
Add green chillies, soy sauce, chilly sauce and mix well. Check the seasonings. Add vinegar and Corn starch dissolved in water and mix well.Serve hot.