Goan Style Chilli Aloo | गोअन चिली आलू | Quick & Tasty Aloo Snack | Chef Ajay Chopra

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Love spicy potatoes? Try this Goan Chilli Aloo, a delicious and easy-to-make potato dish packed with authentic Goan flavors. Perfect as a snack, side dish, or party appetizer!

Goan Chilli Potato

Portion servings: 5-6 pax
Preparation time: 05 mins
Cooking time: 50 mins

Ingredient:

For recheado paste:
Dry kashmiri chilli 8-10 pcs
Cinnamon 1 inch
Turmeric powder ½ tsp
Salt ½ tsp
Sugar ½ tsp
Jeera ½ tsp
Black pepper 8-10 pcs
Garlic 4-5 cloves
Ginger ½ inch
Toddy vinegar ½ cup
Water as required

For frying potato:
Potato boiled & peeled  4-5 pcs
Cornflour 2 tbsp
Salt ½ tsp

For goan chilli potato:
Oil 1 tbsp
Onion chopped 1 pc
Garlic chopped 1 tbsp
Recheado paste 3 tbsp
Fried potato wedges

Method:

Step 1: Preparing the Recheado Paste
To start, take a bowl and add dry Kashmiri chillies, cinnamon, turmeric powder, salt, sugar, jeera, black pepper, garlic, ginger, and toddy vinegar.
Let the mixture soak for a while to soften the chillies and let all the spices infuse into the vinegar.
This soaking step is essential as it not only softens the chillies but also enhances the flavors, giving the paste its signature tangy and spicy taste.
Once the ingredients have soaked well and the chillies are nice and pliable, transfer the entire mixture to a blender.
Grind it into a smooth, thick paste.
The consistency should be thick but spreadable, and the vibrant red color is a sure sign of its bold flavor.
Set the paste aside while we move on to the next step.

Step 2: Prepping the Potatoes
Now that the paste is ready, let's prepare the potatoes.
Start by boiling and peeling them.
Choose medium-sized potatoes for even cooking and a good texture.
Once boiled and peeled, cut them into wedges or chunky pieces.
To get that perfect crispy coating, place the potato pieces in a mixing bowl.
Add a generous amount of cornflour and a little salt.
Toss the potatoes well to coat them evenly.
The cornflour helps create a crispy outer layer while keeping the potatoes tender inside.

Step 3: Frying the Potatoes
Heat some oil in a pan over medium heat.
Once the oil is hot, add the coated potatoes in small batches.
Shallow fry them until they turn golden and crispy.
Make sure not to overcrowd the pan, as this can cause the potatoes to become soggy rather than crisp.
Once the potatoes are fried to perfection, remove them from the pan and place them on a paper towel to absorb any excess oil.
The potatoes should be crispy on the outside and soft on the inside.

Step 4: Cooking the Chilli Potato
In the same pan, add a little more oil if needed and sauté chopped onions until they turn translucent.
The onions add a slight sweetness that balances the spicy paste.
Next, add chopped garlic and sauté for a minute until fragrant.
Now it's time to add the star of the dish – the Recheado paste.
Cook the paste on low heat, stirring continuously to avoid burning.
You’ll know it’s ready when the oil starts to release from the paste and the raw aroma fades away.
Add the fried potatoes to the pan and gently toss them to coat with the rich, flavorful paste.
Cook for a few more minutes, allowing the potatoes to soak up the spicy, tangy goodness.

Step 5: Serve Hot
Goan Chilli Potato is now ready to be served!
Garnish with some fresh coriander or spring onions to add a touch of freshness.
This dish pairs perfectly with Goan poi or as a spicy appetizer on its own.

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