Chilli Aloo is an excellent Indo-Chinese dishes; Golden fried potatoes tossed with bell peppers, onions added with exotic Chinese seasoning sauces giving a remarkable taste and flavour to the dish. This dish has become one of the most like Indo-Chinese recipes, especially amongst kids. Potatoes go amazingly well with Chinese sauces and spices. This is an easy to make, comforting and appetizing dish ideal to be served as a snack or starter. Chilli Aloo can be either made gravy or dry type. But the dry variety is most preferred because of the slight crunch that the fried potatoes have. Overall the Chilli Aloo is spicy but also has a bit tangy and sweet taste.
This awesome dish is generally served with veg fried rice or noodles or can also be eaten with roti, chapatti etc. Seasoning the food is the vital element to relish tasty and delicious food. It is necessary in cooking various dishes and you could also create special flavours by different type of seasoning as per your taste. For any beginner or professional Chef, using appropriate seasoning would make your dish divine, yummy with distinctive flavours and attractive color. Even the blandest or uninteresting dishes can become luscious and delicious using different combination of seasoning.
Chinese seasonings: Chinese dishes are well-known all over the world for their variety of seasonings. Some of the most regular and widely used seasonings are Vinegar, Soya sauce, Green chilli sauce, Red chilli paste, tomato ketchup, MSG etc. Vinegar is a transparent and colourless or reddish-brown liquid seasoning having an acidic taste. It is prepared by fermentation of rice or corn etc. It is often used in stir-frying and increases the flavour and nutrition of the dish. It also lightens the piquancy and reduces the salty taste when used in dishes which are too spicy or salty.
Soya sauce is another common and popular seasoning used in Chinese dishes. It is reddish-brown in colour and is brewed from soya beans, bran or wheat. Soya sauce tastes fresh and a little salty while having a unique soy flavour. Generally this sauce is added later than other ingredients to retain its nutritious elements such as amino acids and sugar. MSG or Monosodium Glutamate is the salt version of glutamic acid which is extensively used in Japanese and Chinese cooking commonly known as Ajinomoto. It is a very popular seasoning especially used in packaged foods such as soups, sauces and instant snacks etc.
Using of MSG is generally optional as dietician’s advice the using MSG regularly would have unpleasant side effects. It is also said that eating too much may lead to stomach cancer. Chilli paste is a spicy condiment used in many Chinese dishes. It is great for spicing up stir-fries, soups or a noodle dish. There are different types of chilli paste or sauces in China based on different area and cuisine. To try this different variation of cooking potato, kids would just gulp down this dish and ask for you. Do watch the video on making of this and enjoy preparing.
Recipe of Chilli Aloo:
- Spring onions, chopped - 1 tbsp
- Onions, cut - 1 no
- Green bell peppers - 1 no
- Ginger, chopped - ½ tsp
- Garlic, chopped - ½ tsp
- Pepper powder - ½ tsp
- Green chilli sauce - 1 tbsp
- Soya sauce - 1 tbsp
- Salt - to taste
- Vinegar - 1 tsp
- MSG - pinch
- Tomato ketchup - 1 tsp
- Water - as needed
- Cornstarch - 1 tbsp
- All-purpose flour - 1 ½ tbsp
- Chilli paste - ½ tsp
- Potatoes, cut in cubes - 200 gms
- Oil - for frying
- In a bowl, add some chilli paste, salt, cornstarch, all-purpose flour, little water and make a slightly thick batter.
- Add in the potato pieces in this mixture and mix gently to coat all the potato pieces nicely.
- Heat oil in a pan and deep fry the potato pieces until golden in colour and crisp.
- For making the slurry: In a bowl, add tomato ketchup, vinegar, MSG, salt, soya sauce, green chilli sauce, pepper powder and mix well. Keep this mixture aside.
- Heat little oil in pan and when it becomes hot, add finely chopped ginger, garlic, green chillies, green bell peppers and onions. Slightly sauté and add the slurry.
- Mix all ingredients and bring to a boil.
- Add in the fried potatoes and toss well.
- Sprinkle some spring onions and toss.
- Switch off the flame and serve hot.
Potato cooked in any form can be eaten on its own or with rice, roti, chapatti, phulkas or naan. Do try this recipe and delight your palate with different variations of potato recipes. To try more potato dishes, do click on: https://www.vahrehvah.com
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