| • | Boil the white potatoes until only fork tender. Peel the white potatoes and cut down them into wedges.
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| • | Coat the white potato wedges with cornflour and deep fry until golden brown.
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| • | Heat 2tbsp of oil in a cooking pan rate pan. Add garlic, onions and capsicum to the oil. Stir fry for 10-15 sec.
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| • | Add soy sauce, salt, half-cup water, sugar and ajinomotto to the above. Stir it.
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| • | In a bowl, take 1tbsp cornflour and add a little water to it. Mix it well. Now, add this mixture to the above-made gravy.
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| • | Add vinegar, white potatoes and green chilli to the above. Mix well and cook it for some other 2 minutes.
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| • | Chili Potato is ready to eat. Serve hot.
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