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Chilli potatoes — crisp, spicy, and golden — are one of India’s most loved Indo-Chinese dishes. Whether served in a restaurant or tossed together at home, few can resist that glossy, fiery flavour. But beneath its crunch lies a problem few think about: what this dish does to your kidneys.

The Real Problem Isn’t the Chilli — It’s the Preparation

Potatoes on their own aren’t villains, and neither are chilies. The danger lies in how chilli potatoes are made: double-fried, doused in sodium-heavy sauces, and glazed with oil and starch. That mix turns a simple snack into a chemical storm for the kidneys.

Many people assume spicy foods are the problem. But a study published in the journal Nutrients by Shi Z. and colleagues found something surprising — people who ate na

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