Easy recipe to try this weekend: Kung Fu Potato

  • Meenakshi Iyer, Hindustan Times, Mumbai
  • Updated: Aug 19, 2016 16:31 IST
Kung Fu Potato at Mighty Small, Lower Parel (Photo: Aalok Soni/HT)

Chips are unhealthy, potatoes are not. Here’s how to cook this vegetable the healthy way.

The world over, potatoes are one of the most loved vegetables. And when eaten in moderation, they can be beneficial to your health as well. Potato is a good source of vitamin C and is loaded with manganese, an element that plays an important role in processing vital proteins. In this edition, our expert chef turns potatoes into a tangy treat.

Kung Fu Potato

Recipe by: Tarun Shetty, head chef, Mighty Small

Preparation time: 30 minutes

Serves: Three


Potato (boiled): 200g; Tempura batter: 80g

Oil: 150ml; Schezwan sauce: 60g

Soya sauce: 5g; Cashew nut: 10g

Ketchup: 10g; Spring onion: 5g

Cabbage: 10g; Red and yellow bell pepper: 10g

Capsicum (chopped): 5g


>> Peel a medium-sized potato and dice it into medium-sized pieces.

>> Take the tempura batter and heat oil in a pan.

>> Dip the diced potato in it and fry till crisp. Keep it aside.

>> For the sauce, add the schezwan in a hot wok, add soy sauce, cashew nuts and salt to taste. Once the sauce is ready, toss in the potatoes, spring onions, red and yellow pepper and capsicum.

>> Garnish with fine juliennes of white cabbage and green onion.

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