Kritika Handa
Boil or parboil the potato wedges or fingers for 3-4 minutes, then drain and pat dry with a paper towel.
In a bowl, mix cornflour, all-purpose flour, salt, and pepper. Toss the potatoes in it. Heat oil in a pan and fry the coated potatoes until golden brown.
In the same pan, add a bit of oil. Sauté the minced garlic until fragrant, then add the sliced onion and bell pepper. Stir-fry for 2-3 minutes until slightly tender.
Add soy sauce, red chilli sauce, tomato ketchup, vinegar, and sugar to the sautéed vegetables. Mix well and cook for 1-2 minutes.
Toss the fried potatoes into the sauce mixture, ensuring they are well coated with the sauce. Stir for a minute on medium heat.
Garnish with chopped spring onions and serve hot with some extra chilli sauce on the side.