firstly, in a large vessel take water and add 1 tsp salt.

once the water comes to a boil, add 2 potato.

boil for 2 minutes and drain off the potato.

now add ¼ tsp turmeric, ½ tsp chilli powder and ¼ tsp salt.

mix well making sure all the spices are well combined.

further, add 2 tbsp maida, 2 tbsp cornflour and 2 tbsp water.

mix well adding more water forming a smooth batter.

now deep fry in hot oil, keeping the flame on medium.

stir occasionally and fry until the aloo turns golden and crisp.

drain off and keep aside.

in a large wok, take 2 tbsp oil. stir fry 3 clove garlic, 1 inch ginger and 2 tbsp spring onions.

add and stir fry ½ onion, ½ capsicum.

now add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, ¼ tsp chilli powder, ¼ tsp salt and ¼ tsp pepper powder.

stir fry on high flame until the sauces are well combined.

further, add ½ cup cornflour slurry. to prepare the slurry, mix 1 tsp cornflour in ½ cup water.

cook until the slurry turns glossy.

now add fried aloo, 2 tbsp spring onion and mix gently on high flame.

finally, enjoy chilli potato recipe topped with roasted sesame.