Schezwan Chilli Potato is one of the spiciest Indo-Chinese snacking with crispy potato fries in a spicy Schezwan sauce. The dish is surely one of the street foods and starters that are especially savoured because of their hotness and flavour combination. This snack starts with thinly sliced potatoes, which can be either deep-fried or air-fried to make them crisp. Once fried golden, these spicy potatoes are tossed in a bright Schezwan sauce. This sauce comes from red chillies, garlic, ginger, and a combination of spices reminiscent of those from China. The sauce is that which gives this dish its signature pungency and deep, savoured taste. It has got a balance of spicy chillies-thickness with an umami flavour, which is due to soy sauce, along with tomato ketchup or sugar giving it a sweet touch. Chopped onions, capsicum, and spring onions stir-fried with potatoes provide a bit of crunch and freshness to the dish. It is quite satisfactory in each bite when soft potato interiors complement a crunchy exterior and perfectly harmonize with the spicy sauce. Garnished with fresh coriander leaves and additional spring onions, Schezwan Chilli Potato adds colours, freshness, and an indication of ease of preparation. It's a perfect hot snack or appetizer meant for all those who love to eat strongly spiced food. Fried rice or noodles or self-eaten, this dish is a favourite among spice lovers and well-known fans of Indo-Chinese cuisine.

• 15 baby potato
• 7 tbsp oil
• Salt
• 3 1/2 tbsp corn starch
• 1 capsicum
• 20 cloves garlic
• 4 tbsp ginger
• 2 tsp sugar
• 1 tsp black pepper powder
• 3 tbsp tomato ketchup
• 30 dried red chilli
• 3 tbsp soy sauce
• Schezwan sauce

• To make the recipe of Schezwan Chilli Potato first start by making the Schezwan sauce. To prepare this sauce start by taking 30 dry red chillies and remove the seeds by cutting the top open. This is the easiest way to do it, as you take the chillies upside down then roll them gently between your hands and the seeds will simply fall out.
• Once you have removed the seeds, place the chillies in a pan with 1 cup of water. Bring this to a boil and simmer the chillies for about 5 minutes, till they have plumped up. Remove from boil, drain the water but keep the water aside. You'll use it later to grind. Boiled chillies put in a blender, add the reserved water in drops as necessary, and blend till very fine. Put aside.
• Heat ¼ cup of oil in a second saucepan over medium flame. Once the oil is hot, add 20 crushed cloves of garlic, and 4 tablespoons of grated ginger. Stir for some two minutes till the fragrance. Now add the chile paste prepared in the pan, and mix well with the chopped garlic and ginger. Then add 3 Tbsp of tomato ketchup, 1 Tbsp of soy sauce, 1 Tsp of salt, 1 Tsp of black pepper powder or Schezwan pepper, if available, and 2 Tsp sugar. Mix all the ingredients, and let the sauce simmer for about 5-8 minutes. Once prepared, you should cool it down and refrigerate it in an airtight container and it is ready to be used for the next time.
• Now, as for the potatoes; peel and wash 15 baby potatoes and keep them in a pressure cooker. The water level should cover potatoes with a pinch of salt. Now, at medium flame, pressure cook the potatoes for 3 whistles and then turn the flame to off and allow it to cook for 5 minutes. Then turn off the flame and let the pressure out on its own. Then drain out the water and let cool.
• Once the potatoes have cooled enough to be handled, skin them, put them in a bowl, and sprinkle with 3 tablespoons of cornflour. Toss them lightly so each potato receives an equal coating of cornflour; cornflour helps to crisp fried potatoes.
• Heat about 2 to 3 tablespoons of oil in a kadai or deep pan over medium heat. Then when hot, add the potatoes coated with cornflour and saut till it is golden brown on all sides and crispy. Take them out from the pan and keep them on a plate lined with paper towels so that any excess oil from them can get absorbed. About 5 to 7 minutes.
• Add little oil if necessary and add a chopped capsicum (bell pepper) to the same kadai. Stir-fry the capsicum for about 2-3 minutes till it becomes tender and soft but remains crispy. Pour in 4 to 5 tablespoons of the ready Schezwan sauce and toss well with the capsicum. Let it cook for another 2 to 3 minutes till the flavours get assimilated.
• Afterwards, add the fried potatoes back into the pan and mix them well with the sauce. Make sure the potatoes are fully coated with the Schezwan sauce for maximum flavour.
• In a small bowl, mix 1 teaspoon of cornflour with a little water to create a slurry, then pour this mixture over the potatoes. Toss everything together for another minute until the sauce thickens slightly and coats the potatoes evenly.
• Serve hot. Garnish with a few chopped spring onions. This dish goes well with pulao fried rice, or even naan.
• Enjoy your Schezwan Chilli Potato.