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+ servings

Chilli Potato

Chilli Potato is a delightful, spicy manchurian dish made by frying corn coated potatoes, capsicum, onion in soya, green chilli & schezwan sauce. Chilli Potato is a starter cum side dish for rice / pulao. How to make Chilli Potato is posted in this recipe with step by step pictures.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings2 people
AuthorSharmilee J


  • 2 potatoes small
  • 1 tbsp cornflour
  • 1 tsp pepper powder
  • salt to taste
  • 1 tbsp oil

For the manchurian :

  • 3 tsp oil
  • 1/2 tbsp spring onions white part
  • 1/8 tsp vinegar optional
  • 1 tbsp garlic chopped finely
  • 1/2 green chilli chopped finely
  • 2 tbsp big onion finely chopped
  • 1/4 cup capsicum cubed
  • 1/4 tsp soya sauce
  • 1 tbsp tomato sauce
  • 1 tsp schezwan sauce
  • 1/2 tsp mixed with 2 tbsp water tsp cornflour
  • salt to taste
  • 1 tbsp spring onions green part


  • Wash potatoes well, peel off the skin.
  • Slice them and chop them into wedges.
  • Rinse it well to remove excess starch in potatoes.
  • In a mixing bowl take cornflour,pepper powder and salt.
  • Sprinkle little water just for binding, mix well.
  • In a pan heat oil and pan fry the potatoes.Alternative you can deep fry them too.
  • Add them in batches and fry till golden.
  • Drain in tissue paper and set aside.Heat oil in the same pan – add chopped garlic,,spring onion white part and saute for 2mins.
  • Then add onion, capsicum,green chillies and fry for 2mins.
  • Now add soya sauce,green chilli sauce and schezwan sauce, mix well and cook for a minute.
  • Then add little water and cornflour water and bring it to a semi thick saucy consistency.
  • Add little salt.
  • Now add fried potatoes and give a toss, finally garnish with spring onion green part, give a toss and switch off.
  • Serve hot with any fried rice of your choice or just as a starter.Serve immediately before it becomes soggy.


  • Don’t skip green chillies, I fine chopped it so that it doesn’t come in mouth while eating.
  • Don’t add more water while mixing with potatoes, just sprinkle little water to get a binding.
  • I pan fried potatoes but alternatively you can deep fry them too.
  • This is medium spicy, adjust schezwan sauce according to your spice level preference,
  • Adding onions is purely optional, you can skip that too.
  • I used homemade schezwan sauce.
  • The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
  • Always serve hot as it may turn soggy when resting time is given.
  • Adding cornflour water mixture is purely optional – this is just to make the sauce thick.
  • Don’t add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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