Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, crispy baked potatoes with garlic chilli schezwan sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Today I am going to share with you all the recipe of my most favorite starter Chili Potatoes. Not long before my friend ordered this, It. Schezwan sauce ke liye ap mere last video ki help le sakte hai & agr app cahe to ginger and garlic paste ka use kar sakte hai.if u like mh video so plzzz do.
Crispy baked potatoes with garlic chilli schezwan sauce is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Crispy baked potatoes with garlic chilli schezwan sauce is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have crispy baked potatoes with garlic chilli schezwan sauce using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Crispy baked potatoes with garlic chilli schezwan sauce:
- Take For For baking the potatoes:
- Take As required Small sized potatoes
- Take 1 tbsp olive oil
- Make ready 1/2 tsp salt
- Take 1/2 tsp black pepper
- Take For making Garlic schezwan sauce:
- Make ready 1/3 cup vegetable oil
- Get 15 garlic (finely chopped)
- Take 1 Onion finely chopped
- Make ready 10-12 red chilli (soaked in water for half an hour))
- Make ready 1 tsp Vinegar
- Take 1 tsp Soy sauce
- Prepare 1/4 cup Water
- Make ready 2 tablespoons Tomato ketchup
- Take 3 tablespoons Sugar
- Get To taste Salt
Schezwan Chilli Potatoes is a popular Indo Chinese Recipe made with Crispy Fried Potatoes , Sichuan Peppers, Soya Sauce and spicy Schezwan Sauce. How to make Sichuan Chilli Potatoes? Crispy Honey Chilli Potatoes are a super addictive snack - fried potato fingers are tossed in a sesame honey chilli sauce that's sweet and spicy and will give you sticky fingers that you'll be licking. Lets just say we ate these straight from the wok.
Steps to make Crispy baked potatoes with garlic chilli schezwan sauce:
- PROCEDURE:For cooking the potatoes—Add to a pressure cooker with enough water to cover the potatoes. Close the lid and pressure cook for 6 mins, let the pressure release naturally.
- Drain the potatoes for 5 mins. Brush them with olive oil on baking sheet, place potatoes and press with the potato masher to flatten.
- Sprinkle salt and pepper generously. Bake at 400 deg F (205 C) for 25 to 30 mins.
- Heat oil in a pan and add garlic. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the garlic.
- Add the minced onions and let them cook on a low flame. In the meanwhile, discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
- Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water.
- Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
- Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.
- Take the potatoes off the baking dish and serve hot, dressed with garlic chilli schezwan sauce.
Because there was noone to stop us. Prepare the garlic sauce while baking the tofu. Whisk the soy sauce, sugar, water, and cornstarch in a small bowl until completely dissolved. When the tofu is baked, drizzle the sauce over the tofu. Garnish with green onions and sesame seeds, if using.
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