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Schezwan Chilli Potato | Spicy Chinese Potato Recipe

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Schezwan Chilli Potato | Spicy Chinese Potato Recipe

Tasty Chinese Pepper Sauce

Beautifully shaped potato like a mushroom in a Schiuan Pepper Sauce.

  • 80mins
  • Medium




For Potatoes

Potato (आलू) – 4 no or 460gm

Salt (नमक) – To taste

Cornflour (कॉर्नफ्लोर) – 1 cup or 55 gm

Spring Onions (हरी प्याज), Chopped – handful

Water (पानी)- ¼ cup 

Water (पानी) – to boil

Note – Make 25gm each – 17 pc


For Chilli Paste

Water (पानी) – ½ cup

Dry Red Chilli (सुखी लाल मिर्च) – 10 nos

Fennel (सौंफ) – ½ tsp

Star Anise (चकरी फूल) – 1 no

Cloves (लौंग) – 2 no

Cinnamon (दालचीनी) – 1 small stick

Schezwan Pepper (सचेज़वान मिर्च) – 2 tsp 

Garlic (लहसुन) – 5 cloves

Ginger (अदरक) – ½ inch pc


For Schezwan Sauce

Oil (तेल) – 4tbsp

Garlic (लहसुन), Chopped – 1½ tbsp

Ginger (अदरक), Chopped – 1 tbsp

Schezwan Pepper (सचेज़वान मिर्च) – 1  tsp

Onion (प्याज), Chopped – ½ cup

Red Bell Pepper (लाल शिमला मिर्च) – 1 tbsp

Yellow Bell Pepper (पीली शिमला मिर्च)- 1 tbsp

Green Bell Pepper (ग्रीन बेल पेपर) – 1 tbsp

Tomato Ketchup (टमाटर केचप) – ½ cup

Soya Sauce Light (सोया सॉस लाइट) – ¼ cup 

Vinegar (सिरका) – 1 tsp

Water (पानी) – 2 cups

Cornstarch (कॉर्नफ्लोर) – 1 tbsp

Water – a dash

Salt (नमक) – To taste

Sugar (चीनी) – a pinch

Spring Onions (हरी प्याज), chopped – Handful



Begin by peeling the potatoes. Cut them into manageable pieces and put them into boiling water. Add the salt and let the potatoes boil for 10 min. Check if the potato is cooked by attempting to mash and gauging.
Remove the potatoes from the water and pass through the strainer using a ladle while the potatoes are hot to achieve a smooth potato mash.
Add cornflour and chopped spring onion into the potatoes and mix to make a soft dough like texture. Add in some water to achieve the desirable consistency to make a malleable mixture.


Portion the mixture into equal balls of 25 gm or divide the mixture into 17 equal portions. Dip your hands and surface in siime oil to avoid the mixture sticking on your hands or surface.
First roll the portions into balls and using the head of a narrow mouthed bottle give shape to the balls. Once all the balls are shaped add to boiling water and cook for 1 minute. Keep a cold water bath ready to stop the cooking. As soon as the balls begin to float in the boiling water. Remove the potato buttons and add to the chilled water and reserve.
To make the sauce, heat the water. Add in the red chilli along with the spices, ginger and garlic and bring to a boil. Boil till the chillies become soft. Strain out the excess water and blend into a puree with the spices.


To finish the dish, take oil in a fresh pan and add in chopped garlic and ginger and give a quick stir. Now add in the schezwan pepper, chopped onions and bell peppers and toss to cook for 1 minute.
Add in the schezwan sauce and cook while stirring till the excess water has evaporated. Then add in the tomato ketchup, soya sauce, vinegar and water to adjust the seasoning.
Make a slurry using the cornstarch and add to the sauce to thicken it. Adjust the seasoning and sugar and taste. If the balance is to your liking then add in the potato buttons and mix, being careful not to break them. Finish with some chopped green onions and sesame seeds.
Transfer to a bowl and enjoy it hot!

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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