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Quick Chinese Style Potatoes

INGREDIENTS
Potatoes- 3 large
Tomato sauce- 3 tbsp
Chilli sauce – 2 tbsp
Soya sauce – 1 tbsp
Ginger- 1 inch
Garlic- 6 to 7
Green chilli -2
Oil
Salt
Spring onions –to garnish

Method 1

Chilli Potato



Cornflour- 1tbsp
Water- to make a paste with cornflour

Boil Potatoes till 80 percent done i.e. not totally soft. You should be able to cut them into fingers. Reduce boiling time by 20 %.
Peel and cut into Fingers
Cut ginger, garlic and chilies into small pieces.
Heat the oil and fry ginger, garlic and chilli for half a minute.
Add potato fingers and fry till slightly crisp.
Mix the 3 sauces in a bowl and pour in.
Fry the potatoes with the sauces.
Sprinkle salt as required and mix.
Make a paste of cornflour and water.
Pour in and coat the potatoes with it.
Add more oil if required. Fry for a minute or two.

Garnish with chopped spring onions.



Method 2

Mashed Potaoes Chinese style
My sister liked this adaptation of the recipe. She used to wake me up at 7 when she was in school (and me in college) and get me to make it , so she could take it to school for her whole group.



Pepper – 1 tsp

You can add more garlic and sauce if required for this version, it tastes good.
Mash the boiled potatoes.
Heat the oil.
Cut ginger, garlic and chilies into small pieces.
Heat the oil and fry ginger, garlic and chilli for half a minute.
Mix the 3 sauces in a bowl.
Pour the mixed sauces in.
Add the mashed potatoes, salt and some pepper.
Add some more oil and fry for 4 to 5 minutes.
Sprinkle spring onions.
Goes well with roti, paratha, toasts, as a topping for sandwiches.
Children like it as a snack and a lunch box item.




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