Crispy Chili Garlic Potatoes with Savory Paneer Filling
50 minutes
805 reads
About Crispy Chili Garlic Potatoes with Savory Paneer Filling
Craving a symphony of sweet, spicy, and tangy flavors? These Crispy Chili Garlic Potatoes with Savory Paneer Filling are a delicious fusion dish inspired by Chinese cuisine, guaranteed to tantalize your taste buds.Imagine crispy, golden-brown potato slices layered with a flavorful spiced paneer mixture. These delectable bites are fried to perfection and then tossed in a vibrant chili garlic sauce, creating an irresistible appetizer or quick weeknight meal.Garnished with fresh spring onions, this easy-to-follow recipe is perfect for any occasion, from casual dinners to special gatherings. Prepare to impress your friends and family with this explosion of flavor!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Potato Filling
- 2 Potatoes medium-sized
- 150 gm Cottage Cheese grated
- 1/2 tsp Pepper black
- 1/2 tsp Salt
- 1/2 tsp Sugar
For the Batter
- 1/2 cup All-Purpose Flour
- 1/2 cup Corn Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper black
- 1 Large Egg
- 1 tbsp Vegetable Oil
- 1/2 cup Water
- 1 tbsp Water if needed
For the Chili Garlic Sauce
- 1 tbsp Garlic minced
- 1/2 tbsp Ginger minced
- 1 Onion finely chopped, medium
- 5 Chiles finely chopped, green
- 2 tbsp Chili Sauce red
- 4 tbsp Tomato Ketchup
- 1 tbsp Soy Sauce dark
- 2 tbsp Corn Flour
- 1/2 cup Water
For Frying and Garnish
- Vegetable Oil for frying
- 1 tbsp Vegetable Oil
- Spring Onions chopped, for garnish
- 1 1/2 tsp Salt or to taste
Instructions
- Wash, peel, and thinly slice the potatoes. Soaking the slices in cold water prevents discoloration.
- In a bowl, combine the grated paneer, sugar, salt, and pepper. Mix well.
- Place a generous layer of the paneer filling on a potato slice. Top with another slice, creating a sandwich. Repeat with the remaining potato slices.
- In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper.
- In a separate bowl, whisk together the egg, vegetable oil, and 1/2 cup of water.
- Pour the wet ingredients into the dry ingredients. Whisk until just combined. Add 1 tablespoon of water if needed to achieve a smooth, coating consistency.
- Heat oil for frying in a wok or large pot. Test the oil by dropping a small amount of batter into it; it should sizzle and float to the surface within a few seconds.
- Dip each stuffed potato slice into the batter, ensuring it's fully coated. Carefully place the coated slices into the hot oil. Fry over medium heat until golden brown and crispy.
- Heat 1 tablespoon of oil in a pan. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the minced ginger and green chiles. Sauté for another minute.
- Add the chopped onion and sauté over high heat until softened.
- In a small bowl, whisk together the red chili sauce, tomato ketchup, soy sauce, and 1/2 cup of water.
- Pour the sauce mixture into the pan with the aromatics. Stir well to combine.
- In a separate bowl, whisk together the cornstarch and a little bit of water until smooth. This creates a slurry that will thicken the sauce.
- Add the cornstarch slurry to the sauce. Stir continuously until the sauce thickens to your desired consistency.
- Gently add the fried potato slices to the chili garlic sauce. Coat them evenly. Remove from heat.
- Garnish with chopped spring onions and serve hot.
Recipe Notes
Good To Know
- For extra crispy potatoes, after stuffing and before dipping in batter, dust the stuffed potato slices lightly with corn flour—this helps the batter adhere better and adds crunch.
- If you prefer a richer flavor, add a pinch of Chinese five-spice or a few drops of toasted sesame oil to the chilli garlic sauce while simmering.
- To make this dish vegan, substitute the cottage cheese with crumbled firm tofu mixed with finely chopped vegetables like bell pepper and spring onion for the stuffing.
- Leftover stuffed potatoes can be reheated in an air fryer or hot oven to restore their crispiness before tossing in fresh sauce for serving.
Expert Tips
- For a spicier kick, add a few finely chopped Thai green chilies to the chili garlic sauce.
- Ensure the potatoes are cooked through before stuffing to prevent them from being hard in the center after frying.
- Don't overcrowd the pan while frying the potatoes. Fry in batches to ensure even cooking and crispiness.
Storage Instructions
- Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 2 days.
- Reheat in an air fryer or oven until heated through and crispy.
- It's best to store the sauce separately and toss it with the reheated potatoes just before serving.
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Recipe Nutrition
Calories: 372kcalCarbohydrates: 35gProtein: 9gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSodium: 1425mgFiber: 2gSugar: 4g
Sneha Paul
Articles: 5
3 Comments
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This looks amazing! Thanks for sharing.
This looks incredible! I need to try it.
Looks so yummy! Excited to make it.