Soak dry red chillies in water for about 2-3 hours.
Remove the seeds from chillies and blend them in a mixture jar. Chilli paste is ready.
Peel the skin of potatoes and further cut from all the sides for a proper base and size. Cut them into 1 cm batons.
Wash them properly and then add potatoes to boiling water. Add salt to the water. Blanch for 5 minutes.
Strain the potatoes from water and let it cool down. Add corn flour, salt,oil and black pepper. Mix well. Keep it in refrigerator for 30 minutes.
Set the oil for deep frying the potatoes. Add the potato batons in hot oil and cook on medium flame for 5 minutes. Take them out.
For crispness, we'll fry again on high flame for 2 minutes. They will turn golden brown. Potatoes are ready.
Add 2 tbsp oil in kadhai. Once the oil is hot, add ginger and garlic.
Now add chopped onion White and green chilli and sauté for 2 minutes.
Add chilli paste and stir well. Cook for 2 minutes.
Now add soya sauce and ketchup. Mix well. Add 1 cup hot water to it. Bring it to boil.
Take 1 tsp corn flour and add little water to make a slurry. Add it to the sauce. Mix well.
Add the potatoes and give it a nice mix.
Schezwan chilli potatoes are ready to serve. Enjoy!!
