INGREDIENTS:
* Potatoes 3-4 medium
* Refined flour (maida) 4 tablespoons
* Cornflour/ corn starch 4 tablespoons
* Ginger-garlic paste 2 tablespoons
* Dark soy sauce 2 tablespoons
* Salt to taste
* Red chilli sauce 2 teaspoons
* Oil 2 tbsps +
* Spring onions with greens 3
* Ginger 2 teaspoons
* Garlic 2 teaspoons
* Green chillies 2
* Tomato ketchup 2 tablespoons
* Vinegar 2 teaspoons
METHOD:
Put potatoes in a bowl. Add refined flour, 2 tbsps cornflour, ginger-garlic paste, 1 tbsp dark soy sauce, salt and red chilli sauce. Add a little water and mix well so that all the potato cubes are well coated.
Heat sufficient oil in a kadai and deep fry the potato cubes till crisp.
Heat 2 tbsps oil in a non-stick wok. Halve spring onion bulbs, chop them and add to the wok and saute on high heat. Add ginger and garlic and saute.
Chop green chillies finely.
Add 1 tbsp dark soy sauce and tomato ketchup to the wok and mix. Add 1 cup water and green chillies and mix.
Mix 2 tbsps cornflour in ¼ cup water and add half of it to the wok, mix and cook till sauce thickens. Add vinegar and mix. Transfer half the sauce into a bowl.
Drain potatoes and add to the sauce remaining in the wok and mix well.
Chop spring onion greens.
Transfer the potato mixture into a serving dish, garnish with spring onion greens or corriander leaves
❤AR♥
