Chilli Potatoes ( Recipe Using Left Over)
by Tarla Dalal
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Added to 225 cookbooks
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This versatile dish can be served as a starter or as an accompaniment to the main meal.
- Peel and cut the cooked potatoes into fingers.
- Heat the oil in a wok or frying pan over a high flame, add the potato fingers and cook on a high flame for a few minutes. Remove from the wok or frying pan and keep aside.
- In the same oil, add the garlic, ginger and green chillies and stir-fry for a few seconds. Add the potato fingers, tomato ketchup, soya sauce, chilli sauce and salt.
- Mix the cornflour in ½ cup of water. Add to the mixture and cook for 1 to 2 minutes.
- Serve hot topped with spring onions.
Nutrient values per serving
|Vitamin A||157.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||16.1 mg|
|Folic Acid||22.3 mcg|
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