Dragon Potatoes is a popular Indo-Chinese starter that combines crispy fried potato chips with a bold, spicy, and tangy sauce. It is commonly enjoyed as street food and is also a favorite appetizer in many restaurants. The dish is known for its perfect balance of crunch from the potatoes and the rich flavour of the sauce.
In this recipe, I have shared a few important tips and techniques to ensure the potato chips turn out perfectly crispy every time. From cutting the potatoes to the right thickness, to boiling them for just a few minutes, and coating them properly—each step helps achieve a crunchy texture that stays crisp even after mixing with the sauce.
I have also prepared a simple desi-style Chinese sauce that beautifully coats the fried potatoes. This homemade sauce has a delicious mix of spiciness, tanginess, and a slight sweetness, giving the dish that perfect restaurant-like flavour. With the right method and ingredients, you can easily make crispy, flavourful, and truly restaurant-style Dragon Potatoes at home.
- Firstly, crispy potato chips are the key highlight of this recipe. To make them perfectly crispy, I boil the potato chips for just 2–3 minutes until they are about 50% cooked. Do not overcook them. I then prepare a batter using maida and rice flour. The semi-cooked potato wedges are coated well in this batter and fried until they turn golden brown and crisp. Coating the potatoes with batter and frying them helps them stay crispy for a longer time.
- Secondly, the spicy and flavorful sauce adds the real punch to this dish. I prepare a desi Indo-Chinese style sauce that makes the dish slightly spicy, tangy, and full of flavor. If you prefer to avoid ready-made Chinese sauces, you can make a simple homemade tomato–chili paste by grinding fresh tomatoes with soaked Kashmiri red chilies. This gives a nice fresh flavor, although using Chinese sauces provides the classic restaurant-style taste.
- Serving Suggestions : Dragon Potatoes taste best when served slightly spicy and piping hot. Serving them immediately keeps the potatoes crispy and enhances the overall taste and texture.
Recipe video
Dragon potatoes recipe | street style dragon potatoes | crispy dragon potatoes
Ingredients
For crispy potatoes
- 500 grm or 4 medium size potatoes
- Salt to taste
- 1 tsp cornflour
- ¼ cup maida
- ¼ cup + 1 tsp rice flour
- 1 cup water or as required
- Oil for frying
Making dragon potatoes
- Crispy potatoes chips
- 2 tbsp oil
- ¼ cup chopped onion
- 2 tbsp chopped ginger
- 2 tbsp chopped garlic
- 2 green chilli
- 1 cup hot water
- 1 tbsp dark soya sauce
- 1 tbsp red chilli sauce
- 2 tbsp tomato sauce
- 1 tsp vinegar
- Salt to taste
- ¼ tsp black pepper powder
- Pinch of sugar
- ½ tsp kashmiri red chilli powder
- ½ cup capsiucum pieces
- ½ cup onion pieces
- ½ cup green onion
- 1 tbsp cornflour
- Garnish with coriander leaves and sesame seeds
Instructions
Making Crispy Potato Chips
- Take 500 g potatoes, remove the skin, and cut them into medium-thick chips.
- Wash the potato chips to remove excess starch. Then heat 3–4 cups of water, add salt, and add the potato chips to it. Boil for 3 minutes so the potato chips are 50% cooked.
- Drain the water and let them cool down. Then add 1 tsp cornflour and 1 tsp rice flour, and coat the chips with it.
- In a mixing bowl, add ½ cup maida, ½ cup rice flour, and salt. Add water gradually and make a medium-thick batter.
- Coat the potato chips with the batter and add them into the oil. Fry the chips till they become crispy and golden brown from both sides.
Crispy potato chips are ready.
- Making Dragon Potatoes
- In a pan, add 2 tbsp oil, then add ¼ cup chopped onion, 2 tbsp chopped ginger, 2 tbsp chopped garlic, and 2 chopped green chillies. Sauté it.
- Then add 1 cup hot water, 1 tbsp dark soy sauce, 1 tbsp red chilli sauce, 2 tbsp tomato sauce, 1 tsp vinegar, salt to taste, ¼ tsp black pepper powder, a pinch of sugar, ½ tsp Kashmiri red chilli powder, and mix well.
- Then add ½ cup capsicum pieces, ½ cup onion pieces, and ½ cup green onion (white part). Mix well.
- Then in water, add 1 tbsp cornflour and mix well. Add it to the sauce mixture and mix well. The sauce will thicken.
- Then add crispy potatoes and the green onion (green part). Mix well.
- Garnish with coriander leaves and white sesame seeds.
- Dragon potatoes are ready. Serve immediately.
Notes
- Cut the potatoes into medium-thick chips.
- Boil the potato chips for only 3 minutes, until they are 50% cooked. Do not overcook them.
- Dry-coat the chips with cornflour and rice flour so the excess moisture from the boiled chips is absorbed.
- Prepare a medium-thick batter with a coating consistency.
- Fry the potato chips on a medium flame until they become crispy.
- For the sauce, sauté the vegetables on a high flame.
- Switch off the gas once the potato chips are coated with the sauce. Do not overcook them in the sauce, otherwise they will turn soggy.