Firecracker Crispy Potato is the most PERFECT snack to serve if you’re hosting this festive season! It’s a fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time.
Meet my ultimate party trick: Firecracker Crispy Potatoes! These crunchy, golden bites are bursting with Indo-Chinese flavours and wrapped to look like little firecrackers 🎉
The filling combines a spicy, aromatic potato, paneer, and Schezwan sauce filling, rolled in thin samosa sheets, and fried (or air-fried!) till crisp and irresistible. Perfect for Diwali, house parties, or even along with your evening chai, these crispy potatoes are fun to make, look super impressive, and taste even better.
These are one of those instantly hit unique recipes just like my Achari Paneer Naan Bombs and Papad Bowl Katori Chaat which you have got to try as well! For more festive snack ideas, check out my Diwali Recipes Round-Up which is my OG hosting guide!
Jump to section: Firecracker Crispy Potato
Crispy Potato Ingredients Overview
Filling Base – Potatoes and paneer
Aromatics – Garlic, ginger, onions, green chillies, and capsicum for a fragrant, spicy punch.
Sauces – Homemade Schezwan sauce, and soy sauce bring the signature Indo-Chinese heat and umami.
Binders – Oats powder or cornflour to make the coating batter and hold everything together.
Wrappers – Thin samosa sheets rolled around the filling for that firecracker look + crunch.
Oil – For deep frying or brushing if air-frying.
Richa’s Top Tips
- Don’t overfill, make sure to make a lemon-sized ball for easy wrapping.
- Make sure to cut the samosa sheets in 2 for the perfect bite-size firecrackers.
- Work in batches for even frying and perfect crispness.
- Want to prep ahead? Shape and freeze the rolls and fry straight from frozen when ready.
Frequently Asked Questions
Yes! Air-frying still gives you that crisp texture but with less oil. Just make sure to brush lightly with oil for an even golden crust.
Spring roll wrappers could alternatively work well here, just cut them into thin strips.
Absolutely! Shape and store them in the fridge for up to a day, or freeze for longer. Fry or air-fry just before serving for best results.
Serving Ideas
- Serve hot with Schezwan Sauce, Sweet Chilli Sauce, or my creamy Boiled Egg Mayonnaise.
- Pair them with other festive favourites like Spring Rolls, Chilli Paneer, or Veg Manchurian from our Diwali Party Snack Round-Up.
Crispy, spicy, and full of fun, these Firecracker Potatoes are guaranteed to light up your snack table. Quick to make, endlessly addictive, and bursting with flavour – they’re the perfect bite for your next festive get-together!
Recreate this and send me pictures of your festive spread over on my IG @my_foodstory!
Watch Firecracker Crispy Potato Recipe Video
Firecracker Crispy Potato
Equipment
Ingredients
- 2 tablespoons groundnut oil or any neutral flavored oil divided (+ ⅓ cup oil for deep frying)
- 2 tablespoons finely chopped garlic
- 1 tablespoon finely chopped ginger
- ¼ cup finely chopped onions
- 1 green chilli finely chopped
- ¼ cup finely chopped capsicum
- 4 medium potatoes boiled, peeled & mashed – approx. 2 cups
- ½ cup grated paneer
- 1 tablespoon + 1 teaspoon schezwan sauce
- 2 teaspoons light soy sauce
- ½ teaspoon salt
- ½ teaspoon crushed pepper
- ¼ cup oats powder or cornflour
- ¼ cup cornflour
- ¼ cup + 2 tablespoons water
- 10 samosa sheets cut into 3mm wide x 6-7 cm long, strips
Instructions
Potato-paneer filling
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Heat 3 tablespoons of oil in a pan or kadai, add garlic, ginger and saute for a few seconds on high until fragrant. Add green chillies, onions, capsicum & saute for 2-3 minutes till onions turn translucent. Add mashed potatoes, paneer, schezwan sauce, soy sauce, salt, pepper, oats powder and saute for a few seconds till the sauces get absorbed well. Set aside to cool.
Samosa sheet strips
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Cut each samosa sheet into 2 & cut out 3mm wide x 6-7 cm long strips. Transfer the strips to a plate.
Making firecracker potatoes
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Mix cornflour in water to make the coating batter. Take approx. 2 tablespoons of the potato mix and make lemon sized balls. (You may grease your hands with oil if needed) set aside. Dip each ball in the coating batter, roll on the samosa sheet strips, dip again into the coating batter and roll again on the samosa sheet strips to form a fire cracker (watch video for more details) and set aside. Coating & rolling ensures that the strips stick well & firecrackers hold shape, so do not skip it. Repeat the same process for rest of the balls.
Deep frying method
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Heat ⅓ cup of oil in a deep kadai or pot and deep fry the firecracker potatoes on medium heat till they turn crisp & golden. Do not overcrowd the kadai so they get fried well. Fry in batches and set aside.
Airfrying method
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Preheat the airfryer at 140C and brush the basket/tray with oil. place the firecracker potatoes, gently brush or drizzle oil on them. Air fry at 140C for 12-15 minutes & at 190C for 3 minutes till they turn golden brown and crisp.
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Serve immediately as they stay crisp when hot.
Video
Nutrition
This article was written and researched by Navya Khetarpal.
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