Chilli Potato Khaoge? 🌶️😋

Ingredients

• 3 medium Potatoes (peeled and cut into thin sticks or matchsticks)
• 2 tablespoons Vegetable Oil (for shallow frying; use a high‑smoke‑point oil such as canola or sunflower)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Red Chili Powder (adjust for heat level; use Kashmiri chili for color without excessive heat)

Instructions

1. Prepare the potatoes

   Peel the potatoes and cut them into thin sticks or matchsticks of uniform size. Soak the cut potatoes in cold water for 5‑10 minutes to remove excess starch, then drain and pat dry with a clean kitchen towel.

   Time: PT10M

2. Fry the potatoes

   Heat the vegetable oil in a frying pan over medium‑high heat until it reaches about 180°C. Add the potatoes in a single layer (work in batches if needed) and fry, stirring occasionally, until they turn golden‑brown and crisp, about 8‑10 minutes.

   Time: PT15M

   Temperature: 180°C

3. Season and serve

   Transfer the fried potatoes to the paper‑towel‑lined plate to drain excess oil. While still hot, sprinkle salt and red chili powder evenly, toss gently, and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

3g