Garlicky Schezwan potatoes

Indo-Chinese is a spectacular fusion cuisine; coming from the very own streets of Mumbai, this cuisine has now become so popular, that it has  captured its own place across the nation’s restaurant menus… There is one such dish from the very cuisine that is so delicious, you’ll probably salivate just looking at it. It is garlicky schezwan potatoes… Just the name of this dish is enough to give a ting to your taste buds. The potato wedges are seasoned and fried off until golden and crispy, then a lovely, red and spicy sauce is prepared using aromatics and various Indo Chinese sauces, the crispy potatoes are then dropped into the sauce and simmered until it creates a magical dish, hot and ready to serve. Alternatively, you can lay the crispy potato wedges and then generously top them with the sauce. Another method comes handy, simply use the sauce as a dip for the potatoes. Regardless of the way you eat them, they’re all going to be equally tasty and mouth-watering… Because it is so delicious and way beyond anybody’s capacity to resist it. The recipe for the dish can be found below:

  • Preparation time: 15 minutes
  • Cooking time : 15 minutes
  • Total time : 30 minutes

This recipe is for 3 servings

Ingredients:

  • For the potatoes :
      • Par boiled potatoes, quartered lengthwise
      • Batter: plain flour- 3/4 cup, water- 4-5 tbsp, oil- 1 tsp, salt- 1 tsp, pepper-1/2 tsp , red chilli flakes – 1/2 tsp.
      • some more plain flour/bread crumbs to coat
  • For the garlic, schezwan sauce:
    • 1 large onion
    • 5 medium-sized garlic cloves
    • 3-4 tbsp of schezwan sauce
    • 1 tsp of soy sauce
    • 1/2 tsp of vinegar
    • 1/2 tbsp of chilli sauce
    • 1 tsp of ketchup
    • 1/2 cup of water
    • 1 tsp of cornstarch
    • chopped spring onions
    • salt, pepper to taste
    • 1/2 tsp of chilli powder (more or less to taste)
  • Garnish : toasted sesame seeds and some spring onion greens.

Procedure:

  1. The first step is to prepare the sauce. For that, start by chopping the onion, garlic cloves and then add them to a hot pan with 1 tbsp of oil. Fry off until the onion is tender and gives out a nice aroma. The next step is to add the schezwan sauce along with the chilli powder, mix everything well and cook the schezwan sauce on low flame for about 2-3 minutes. Then mix the corn starch and the water and add to the schezwan sauce. Mix well and simmer until the mixture is thick. To finish, add the soy sauce, chilli sauce, ketchup, vinegar and the salt, pepper. Give the sauce a last mix and then simmer again for 5 minutes on low flame. Add the chopped spring onions and turn off the flame.

    FullSizeRender_1.jpg

    The garlic, schezwan sauce.

  2. The next step is to par boil the potatoes, start by peeling the potatoes using a vegetable peeler. Then add them to a pot of boiling water with a pinch of salt and boil the potatoes until they are about 70% (not fully cooked, they should hold their shape and stay firm). While the potatoes are boiling, prepare the batter by mixing all the ingredients for the batter together (you want a thick, pouring consistency batter so adjust the water or flour as needed). Once the potatoes are par boiled, remove them in a sieve and run them under cold water and let them cool for about 2 minutes. Then quarter them lengthwise.
  3. Next, take the prepared batter and dip the potato wedges in the batter. Make sure they’re fully covered in the batter. Then using the other hand, coat them in some flour or bread crumbs. Do the same for all the potatoes. Then add plenty of oil to a large pot or fryer and let it heat up. Once heated up, add the potatoes to the hot oil and deep fry until golden and crisp(make sure you add no more than 4-5 at once as they may stick, do them in batches). Once fried, remove on an absorbent paper to drain off the excess oil. Sprinkle with a little more salt and toss.

    FullSizeRender.jpg

    Crispy, golden fried potato wedges.

  4. Heat up the sauce again, and then drop in the fried potatoes. Mix well and cook everything together on medium heat for 3-4 minutes. Then turn off the flame and serve. Garnish with freshly chopped spring onion greens and some toasted sesame seeds (optional).
    FullSizeRender_2.jpg

    The perfect garlicky schezwan potatoes…..Ahh!

    Tell me this picture doesn’t appetise you…. It is the most delicious dish you probably every tasted.

Make this fun filled and quick recipe and do not forget to let me know how it turns out to be by leaving your comments! If you enjoyed my recipe, share it and hit the thumbs up (like) button and do not forget to follow my blog!

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