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.

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.