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Schezwan Chili Potatoes recipe: Love Chinese? Try this yummy cuisine this weekend

Schezwan Chili Potatoes recipe: If you are not in the mood to go somewhere in this cold winter, then you can make the weekend healthy and happy by making a delicious Indo-Chinese dish for your wife and children at home. So let’s go… Today we are going to share such a recipe that your wife […]

Edited By : Sahelee Rakshit | Updated: Dec 23, 2022 12:33 IST

Schezwan Chili Potatoes recipe: If you are not in the mood to go somewhere in this cold winter, then you can make the weekend healthy and happy by making a delicious Indo-Chinese dish for your wife and children at home.

So let’s go… Today we are going to share such a recipe that your wife and children will forget to go to the restaurant every weekend. The name of this dish is ‘Schezwan Chili Potatoes’. Very easy to make and almost all the ingredients required in the recipe are available in your kitchen. So let’s make this Indian-Chinese dish.

For the Potato

Method of preparation: To make this dish, first of all we will take four medium sized potatoes. Take out their peel and roughly chop them. After that they will be boiled. A pinch of salt will go in it while boiling. When the potatoes are boiled, filter them in a steel sieve. After draining the water, mash (crush) the potatoes in a sieve. So that there are no knots in them.

After this add a pinch of salt and a cup of corn flour and knead it well. Make pedas of about 20 to 25 grams and give them the desired shape. Then boil them in hot water. Remember, put these trees only when the water is boiling. Boil them until they start floating on top of the water. Take them out of the hot water and immediately put them in the cold water of the refrigerator. After staying there for some time, take it out in a plate by hand.

Schezwan Chili Potatoes recipe: Ingredients

Four potatoes (medium size)
Corn flour (one cup)
salt (a pinch)

How to make Schezwan sauce

Method of preparation: Now the Schezwan sauce will be made. For this, take a cup of water in a pan. Put it on the gas. When the water is hot, boil dry red chilies, fennel, star anise, cloves, cinnamon stick, Schezwan chili (if not black pepper), garlic buds and ginger well. After boiling, turn off the gas and after cooling, grind them all in a mixer. Keep this paste aside.

Ingredients and Quantity

Dry Whole Red Chilli (10)
Saunf (half a tablespoon)
star anise (one)
cloves (2)
Cinnamon (1/2 inch piece)
Schezwan chili (two tablespoons) or black pepper
Garlic (five cloves)
Ginger (half inch piece)

This is how it will be ready: In this stage our dish will be ready, because now it will be tadka. Switch on the gas and place a pan on it. Any edible oil can be taken in the prescribed quantity. After that add finely chopped garlic and ginger. After tossing them for half a minute, add Schezwan chili or black pepper to it.

You can add more or less chillies to make it more or less spicy. Add capsicum (yellow, red and green) for better flavor. Keep running it simultaneously. After this it will go in Schezwan sauce. keep it moving. When it starts to sizzle a little, add tomato ketchup, soya sauce and vinegar to it.

After roasting for some time, add two cups of water to it. After it starts boiling for a while, add cornflour solution to it, so that it becomes a little thick. After two or three boils, gently put the potato pedas we have prepared in the desired shape. You can also add spring onions to make the dish more attractive. Your Indian Chinese dish is ready. Serve in a plate. It can also be served with roti, parathas or puris.