Finger Food – Part III

Chilli Garlic Potato

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Prep Time: 15 min         Cooking Time: 20 min              Serves: 4 

3/4 kg baby potatoes
8-10 cloves of garlic (finely chopped)
3/4 teacup spring onion (finely chopped)
2 tbsp finely chopped celery
2 green chillies
2 dry red chillies
2 tbsp soya sauce
1 tbsp chili garlic sauce
2 tbsp tomato ketch-up
2 tsp sugar
1/2 teaspoon of black pepper powder
4 tablespoon Sesame oil
2 tablespoon roasted cashew nuts
Salt to taste


  1. Par boil the potatoes and peel of the skin
  2. Heat 3 tbsp oil in a non stick pan and sauté the potatoes till they are crispy
  3. Remove the potatoes from the Pan and add one tsp of oil in the same Pan
  4. Sauté the garlic and add 1/2 teacup of spring onion, celery and all the sauces
  5. Sauté  it for a while and add 3/4 teacup of water and let it boil
  6. Add potatoes to this mixture and boil it till the water evaporates
  7. Garnish the dish with remaining 1/4 teacup of onion and roasted cashew nuts

Note: You can add 1 tsp of cornflour to thicken the sauce if required


6 thoughts on “Finger Food – Part III

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