Peri-Peri Fries Recipe: How to Make Spicy and Flavorful Potato Chips at Home

If you are craving something spicy and crunchy with your evening tea, chili potato is an excellent choice. This article presents a simple recipe for making restaurant-style chili potato right at home.

These savory potato snacks appeal to everyone, regardless of age. This Indo-Chinese dish is perfect for evening snacks or small home parties. Many believe that the taste of restaurant chili potato cannot be replicated at home, but the author argues otherwise and offers a simple way to prepare it in just a few minutes.

Ingredients for Chili Potato

To make chili potato, you will need: 2 medium potatoes, 2 tablespoons of cornstarch, 2 chopped green chilies, 1 chopped bell pepper, 1 chopped onion, 1 chopped carrot, 1 teaspoon of ginger and garlic paste, 1 teaspoon of black pepper, 5-6 tablespoons of Sriracha sauce, 1 and a half tablespoons of tomato ketchup, 1 teaspoon of white vinegar, vegetable oil, and salt to taste.

How to Make Chili Potato at Home

First, peel the potatoes and cut them into thin strips lengthwise. Then, thoroughly wash the potatoes and let them sit for some time to remove excess moisture. Next, mix the cut potato pieces with cornstarch, ensuring the starch evenly coats all parts.

Heat oil in a frying pan and fry the potatoes over medium-high heat until golden and crispy. Remove the fried potatoes and set them aside.

In a second pan, heat a little oil and lightly fry the finely chopped green chilies. Then add the onion, bell pepper, and carrot, cooking them over high heat for several minutes while stirring constantly. It is important not to overcook the vegetables so that the finished chili potato retains a slight crunch.

After this, add the ginger and garlic paste to the pan and mix well. Then pour in the Sriracha sauce, tomato ketchup, white vinegar, ground black pepper, and salt to taste. Mix all ingredients thoroughly and simmer for a while.

Finally, add the fried potatoes to this mixture and gently toss to ensure the sauce and vegetables evenly coat the potatoes. The finished spicy and crispy chili potato is served hot as a snack or appetizer.

If you are tired of monotonous vegetables and want to try something new, you can prepare a crunchy snack from dragon's breath (Sahjan), which is known as moringa. This article presents a simple instruction on how to make this dish.

Moringa, also known as Sahjan (dragon's breath), is considered very healthy because it contains many essential nutrients such as fiber, vitamins, calcium, and antioxidants. This product is not only healthy but also has a wonderful taste. If you want to cook something original and delicious from moringa, be sure to try this crunchy snack. It turns out crispy on the outside and soft on the inside, and is perfect for evening tea.

For preparation, you will need: 2 dragon's breaths (Sahjan), 50 grams of lentils (Chana Dal), 1/2 cup of raw rice, 2 green peppers, 1-1 teaspoon of cumin and coriander powder, 1/2 teaspoon of amchur powder, salt to taste, 4 tablespoons of oil, and fresh cilantro for garnish.

First, soak the lentils and rice in water for 10 minutes. While they are soaking, cut the dragon's breath into pieces about 2 inches in size and boil them. After boiling, strain and set aside.

Next, grind the soaked lentils, rice, green pepper, cumin powder, coriander powder, amchur, and salt into a thick paste. Apply this prepared paste onto the boiled pieces of dragon's breath so that each piece is completely covered. Then, heat the oil in a non-stick pan and fry the pieces of dragon's breath until golden and crispy.

Place the finished snack on a plate, garnish with fresh cilantro, and serve hot with tea or your favorite sauce.

Dragon's breath should not be boiled for too long, otherwise, it will become too soft and may break during frying. The lentils and rice need to be soaked for at least 10 minutes so that the paste is more uniform and easy to prepare. It is important to distribute the paste evenly over the pieces of dragon's breath so that each piece becomes equally crispy. The oil should be heated well, but do not fry on too high heat; cooking over medium heat will ensure a crispy crust on the outside and softness inside. After frying, place the snack on a paper towel to remove excess oil. It should be served hot to maintain flavor and crispiness.

Known as Hamman Dhokla in Gujarat, it is popular across the country and enjoyed as a snack even in cities like Delhi and Mumbai. If your family members are tired of monotonous types of dhokla, you can easily make Hamman Dhokla at home and treat everyone to it. Its sweet and sour taste and texture are very appealing to children, and people enjoy eating it immensely.

We will tell you how to prepare perfectly fluffy and juicy Hamman Dhokla that resembles a restaurant version. The main feature of this recipe is that it does not require much preparation time while being a light and healthy snack. It can be used for breakfast in the morning, for an evening tea, or for children's lunch.

Ingredients for Hamman Dhokla

Ingredients for the batter and for the fried tempering are required for preparation.

Simple Preparation Method

First, mix the lentil flour (besan), semolina (sooji), salt, turmeric, and sugar in a large bowl. Then, gradually add yogurt, lemon juice, and a little water to knead a smooth, lump-free batter. Cover the finished batter and set it aside for 10–15 minutes.

In parallel, place water in a steamer or a large pot to heat up. Grease the mold or pan in which the dhokla will be cooked with a small amount of oil. Before starting to steam, add Eno to the batter and mix it lightly, adding one tablespoon of water. As soon as the batter starts to rise, pour it immediately into the greased mold.

Place the mold in the steamer and cook over medium heat for 15–20 minutes. Check for doneness with a toothpick: if it comes out clean, the dhokla is ready. After it cools down a bit, cut it into the desired shape.

Tempering Preparation Method

Heat oil in a pan and add mustard seeds. When they start to sizzle, add green chili and curry leaves, frying them for a couple of seconds. Next, pour water, sugar, and lemon juice into the pan, bringing the mixture to a boil. Gently pour the resulting tempering over the sliced dhokla so that it absorbs the juice well. Finally, garnish the dish with fresh coriander and grated coconut.

Simple Tips for Enhancing Flavor