How to make Sanjeev Kapoor’s Chilli Garlic Potato Shots

Make a yummy snack by this recipe of Sanjeev Kapoor.(Image taken from Sanjeev Kapoor's Instagram)

Midnight cravings have a rather inconvenient habit of showing up when you have the least energy to cook. You could be halfway through a presentation, three episodes deep into a series you promised yourself you would watch just one episode of, or hosting friends who have somehow finished an entire bowl of snacks before the main course has even arrived.

The solution? Finger food that requires little effort but delivers on flavour.But before you reach for another packet of frozen potato bites, celebrity chef Sanjeev Kapoor has a recipe worth trying. His Chilli Garlic Potato Shots bring together the familiar comfort of potatoes, the heat of green chillies and the unmistakable punch of garlic in small crispy bites. They are easy to prepare, need only a handful of everyday ingredients and can be served at everything: from children's birthday parties to impromptu movie nights.And unlike the frozen snacks you buy by the packet, these are made fresh in your kitchen, with the seasoning and ingredients firmly in your control.

Why settle for frozen snacks when you can make your own

Frozen snacks may contain ingredients you don't know of.

Frozen snacks have earned their place in Indian kitchens for a reason. They are convenient, require minimal preparation and can be cooked straight from the freezer. However, convenience does not always translate into the best eating experience.Depending on the product, frozen potato snacks may contain added starches, salt, flavourings and other ingredients to maintain their texture and taste.

Some commercially prepared varieties are also pre-fried, meaning that the final preparation can involve additional oil. Deep-frying them at home can make it difficult to control how much oil ends up in the finished snack.If you want a snack with a straightforward ingredient list and a flavour profile you can adjust to your liking, homemade potato shots are a practical alternative. Sanjeev Kapoor's recipe uses boiled potatoes, garlic paste, chillies, herbs and cornflour to create a mixture that can be shaped, fried and served fresh.

You can increase the chilli for adults, keep the heat mild for children or experiment with the seasoning depending on what you have in your pantry.

What makes Sanjeev Kapoor's Chilli Garlic Potato Shots special?

Potatoes are a dependable starting point for snacks because their soft, starchy texture makes them easy to shape. Once boiled and grated, they form the base of this recipe, while cornflour helps bind the mixture and gives the shots structure.The flavour, however, comes from the combination of garlic and chillies.

Garlic paste brings a savoury intensity, red chilli flakes provide a lingering warmth, and chopped green chillies add a sharper kick. Dried mixed herbs and crushed black peppercorns round out the seasoning without requiring an elaborate spice mix.The contrast in textures is what makes these bites particularly appealing. The outside turns golden and crisp during frying, while the inside remains soft and packed with flavour.

Served straight from the kadai with tomato ketchup, they are the sort of snack that can easily disappear before everyone has had a chance to take their first bite.

How to make Chilli Garlic Potato Shots at home

How to make Sanjeev Kapoor's Chilli Garlic Potato Shots?(Image generated with Canva AI)

Ingredients

2 large potatoes, boiled and peeled1 tbsp garlic paste2 green chillies, finely chopped½ tsp red chilli flakes½ tsp dried mixed herbsCrushed black peppercorns, to taste2–3 tbsp cornflour, plus extra for dustingSalt, to tasteOil, for deep-fryingTomato ketchup, for serving

Method

Grate the boiled and peeled potatoes into a bowl. Add the garlic paste, chopped green chillies, red chilli flakes, dried mixed herbs, crushed black peppercorns, cornflour and salt.

Mix until the ingredients are evenly combined. Lightly dust a clean work surface with cornflour. Roll the potato mixture into a slender log, adding a little more cornflour, if necessary, to help it hold its shape. Cut the log into small, bite-sized pieces.

Heat sufficient oil in a kadai over medium heat. To check whether it is ready, add a tiny piece of the mixture: it should sizzle steadily without browning immediately.

Carefully add the potato shots in small batches. Fry until they are golden brown and crisp on the outside, turning them as needed for even cooking. Avoid overcrowding the kadai, as this can lower the oil temperature and leave the shots greasy. Remove the shots with a slotted spoon and drain on absorbent paper. Serve immediately with tomato ketchup.

Can you air-fry them instead?

If deep-frying is not your preferred cooking method, these potato shots can also be adapted for an air fryer.

Shape the mixture as instructed, lightly brush or spray the pieces with oil and arrange them in a single layer in the basket. Air-fry at around 190°C, checking after 10 minutes and turning them as needed until the outside is crisp and golden. The exact cooking time will depend on the size of the shots and your appliance.Keep in mind that the texture may differ from deep-fried potato shots. Since the mixture is soft, chilling the shaped pieces for 15–20 minutes before cooking can help them hold together.

If the mixture feels too wet, add cornflour gradually rather than adding too much at once.You can also prepare the potato mixture in advance and refrigerate it in a covered container. Shape the shots shortly before cooking for a convenient snack when guests arrive.

The snack that deserves a permanent place on your menu

Serve these Chilli Garlic Potato Shots when your children's friends come over, bring them out during a cricket match, or arrange them on a platter when you are hosting a party and need something to keep everyone occupied before dinner. They are equally suited to those evenings when the only company you have is a television screen and an inexplicable craving for something crunchy.