If you know me at all, then you’d know that Indian Hakka – or more explicitly, Indian-style Chinese, is one of my favourite cuisines to indulge in! I absolutely love the robust, aromatic flavours and can never get enough of them! Over the years, I’ve shared quite a few of my staple Indo-Chinese recipes on this blog – Chilli Chicken, Gobi Manchurian, Chilli Paneer and Fried Rice, to name a few. And this recipe for Crispy Chilli Potatoes is another crowd-pleaser added to that long list. One of my favourite things about Indian-style Chinese or Hakka cuisine is the mix of spices and sauces from both regions. India and China are each so diverse in their food options and marrying the two together is just pure genius, in my opinion! Whoever came up with this idea to do so – hats off to you! If you plan on serving this for a crowd, I’d suggest keeping the sauce ready and tossing in the fried potatoes just when you’re about ready to eat. You can serve this alongside some Fried Rice or Noodles. Add in a side of Chilli Chicken and Gobi Manchurian to make a complete Hakka meal, or serve it on its own as a lip-smacking snack or appetizer. Enjoy! What’s your favourite Hakka dish? If you enjoyed this Crispy Chilli Potatoes recipe, you will surely love my Chilli Chicken – Hakka-style, Chilli Paneer and Ginger Shrimp Stir-fry recipe as well. You can find the web story to this Crispy Chilli Potatoes recipe here. To watch more of my other recipe web stories, click here. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
