Baked Schezwan Chilli Potato….Doesn’t that fill you with excitement???
I always had those fried chilli potato so far in my life. But now, I guess I am done!! I am really sick of all the fried version of dishes. To avoid this, lately I have been trying to bake everything possible just to make it healthy. I was a bit hesitant of trying the baked version of Schezwan Chilli potatoes, but when I took my first bit it tasted heavenly. Perfect blend of sauces gave a spicy, sweet and tangy flavour making it lip-smacking. Guilt free indulgence, as everyone says 🙂
Happy me, Happy family and no compromise in health!
This recipe is an adapted version of Sanjeev Kapoor.
For the Baked Potato Wedges:
1/4 cup All-purpose flour
1 tablespoon Rice flour (optional) (Gives an extra crunch to the baked potatoes)
2 medium sized potatoes
2 tbsp cornflour
Salt to taste
Black pepper powder to taste
1 teaspoon sesame oil (if you don’t have sesame oil you can use regular oil)
Cut the potatoes into wedges.
Keep the potatoes in cold water for 30 mins. Drain well.
Take a bowl and add all-purpose flour, rice flour, cornstarch, oil, salt and pepper. Mix well.
Add a little water to form a paste.
Drain the potatoes and coat them well with the paste.
Arrange the dated wedges in a single layer on a baking tray. Bake at 350° for around 45 minutes or until crisp from outside and tender/cooked from within. Make sure to turn the potatoes once after 25 minutes to ensure they are done on both the sides.
For the Schezwan Chilli Sauce:
10 to 12 dry red chillies (soaked in water for an hour)
6 to 8 garlic cloves, finely chopped
1 inch ginger piece, finely chopped
1 small onion, finely chopped
1 tbsp red chilli sauce (store bought)
1 tsp vinegar
1 tbsp soya sauce
2 tbsp tomato sauce
1 tsp black pepper powder
1 tbsp sesame oil
Salt to taste
Grind the soaked red chillies into fine paste by adding little water.
Heat oil in a pan, add chopped ginger and garlic to it. Stir and cook for a minute.
Add chopped onion and cook for 2 minutes more.
Add the chilli paste, vinegar and keep cooking for 5 minutes. Don’t forget to keep stirring.
Add ready made red chilli sauce, soya sauce, tomato ketchup, black pepper powder and salt
Cook till oil seperates.
Cool it down and it can be stored in the fridge for few months.
For the Sauce:
1 medioun Onion, sliced
5-6 Garlic cloves, minced
2 tbsp Schzewan Chilli Sauce
2 tsp Soy sauce
1 tbsp Tomato ketchup (optional)
1/2 tsp Sugar
4-5 Spring onion, finely chopped
1 tbsp Vinegar
Black Pepper Powder to taste
Water as required
1 tbsp Sesame oil
1 tbsp Cornstarch
1t tbsp Sesame seeds
Salt to taste
Heat oil in a non-stick pan. Add in the chopped onions and sauté for few seconds.
Add garlic and saute well.
Now add Schezwan chilli sauce and little water. Mix well.
Add soy sauce, tomato ketchup, sugar and salt. Stir and mix well.
Take 1 tbsp cornstarch and mix it in little water to form a paste. Pour this mixture into the sauce prepared. Mix and the sauce will start to thicken. (If its too thick then you can a little water)
Add the baked potato wedges into the pan and mix well so that each of them get nicely coated with the sauce.
Add the vinegar, spring onions and roasted sesame seeds and mix well.
Serve it hot with fried rice, noodles or even chapati.
Note: Always make it when you are ready to eat or else the wedges will turn soggy.