Chilli Potato
Chilli Potato (มันฝรั่งผัดพริก)
Thick-cut potato battered and deep-fried crisp, then tossed on the wok station with onion, capsicum and green chilli.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
About Chilli Potato
Chilli Potato is one of the most loved Indo-Chinese street snacks, and its roots are specific: it comes from the Tangra district of Kolkata, the old Chinatown where the Hakka Chinese community adapted their cooking to Indian tastes. So it is not authentic Chinese and not traditional North Indian either, but a hybrid that became its own thing. At BHARAT in Huai Khwang we cut potato into thick pieces, batter and deep-fry them until they are sturdy and crisp, far closer to a chunky fritter than to a thin French fry, then toss them in a hot wok with sliced onion, capsicum, green chilli, soy, and a touch of vinegar.
The sauces are made in-house, and the kitchen is halal-friendly with no pork. There is a subtle sweetness running underneath, coming from tomato ketchup and sweet chilli sauce, which balances the heat and gives the finished dish its bright, sharp, slightly sticky character. We serve it with raw onion rings on the side to cut through the richness. If you would rather have it sweeter and glossier, we can drizzle honey over the top and make it the Honey Chilli Potato version instead.
Head chef Santosh Shah, who is from Uttarakhand, can tone the chilli right down, which makes it a good plate for children. This is firmly a dry starter rather than a gravy dish, the kind of thing you pick at while the rest of the order is still cooking. If you are getting it delivered, the thick batter helps the wedges keep some texture, though the sauce will naturally soften the crust the longer it sits.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet in the early evening, busy from 8 PM.
The rest of the vegetarian cooking — dals, sabzis, paneer, the thalis — is on our vegetarian menu, and the halal page explains the sourcing behind all of it. It sits in our Indo-Chinese menu, and regulars often order it alongside Paneer Butter Masala.
รายละเอียด Chilli Potato (มันฝรั่งผัดพริก)
มันฝรั่งทอดกรอบเหลืองทองผัดซอสพริกกระเทียมไฟแรงสไตล์อินโด-ไชนีส รสชาติจัดจ้านเข้มข้นหอมกรุ่น ผิวกรอบกรุบเนื้อนุ่มภายใน เมนูของว่างยอดนิยม
Frequently Asked Questions
Are the potatoes like french fries?
They are cut into thick wedges, battered, and fried, making them sturdier and crispier than standard fries.
Is this dish sweet?
It has a subtle sweetness from tomato ketchup and sweet chilli sauce that balances the heat.
Can I ask for Honey Chilli Potato instead?
Yes, we can drizzle honey over the finished dish for a sweeter, glossier variation.
Will the potatoes stay crispy for delivery?
The sauce may soften the crust slightly over time, but the thick batter helps retain some texture.
Is this a good dish for kids?
It can be, provided we tone down the chilli sauce to make it mild.
