Crispy Chilli Potatoes (Hakka-style)
Servings: 4
Ingredients
- oil for deep frying
- 12-15 baby potatoes cut into quarters
- 3 tbsp light cooking oil
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped green bell pepper
- 1/4 tsp red chilli powder
- 1/2 tsp white pepper powder
- 2 tbsp soya sauce
- salt to taste
- finely chopped green onions for garnish
Instructions
- Heat enough oil in a deep pan and deep fry the potatoes till crispy and cooked through. Set aside.
- Heat 3 tbsp oil in a large non-stick wok and add in ginger and garlic. Fry for a few seconds till fragrant before adding in the chopped onions and peppers. Fry for couple of minutes till the onions start to lightly brown.
- Add in the spices, soya sauce and salt, and mix well.
- Toss in the fried potatoes and stir-fry to combine well with the sauce.
- Garnish with chopped green onions and serve.
Notes
You can substitute the potatoes with fried cubes of paneer or tofu for a change.