Honey Chilli Potato
Honey Chili Potato is Indian Chinese-style fried potato fingers glazed with a sweet and spicy sauce. Learn how to make crispy honey chilli potato in a few simple steps
Servings: 4
Calories: 245kcal
Ingredients
Ingredients For Crispy Potato:
- 500 gram potato, peeled
- ¼ Cup rice flour (chawal ka atta)
- 2 tablespoon all-purpose flour (maida)
- 2 tablespoon corn flour (corn starch)
- Salt to taste
- 1 teaspoon black pepper powder (kali mirch)
- oil for deep-frying
Ingredients For Honey Chilli Sauce:
- 2 tablespoon cooking oil
- 2 tablespoon fine chopped ginger & garlic
- 1 green chilli, fine chopped
- ¼ Cup fine chopped onion
- ¼ Cup fine chopped capsicum
- salt to taste
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon red chilli sauce
- 1 tablespoon corn flour
- 1 tablespoon honey
Ingredients For Garnish:
- 1 teaspoon white sesame seeds (til)
- 1 teaspoon red chilli flakes
- 1 tablespoon fine chopped spring onion greens
Instructions
How To Make Crispy Potato:
- Peel, wash and cut the potato into equal size wedges or fingers.
- Soak potato wedges in ice-cold water for 10 minutes to remove starch.
- Boil water in a saucepan with a pinch of salt. Add potato wedges and boil for 10 minutes or till al-dente.
- Transfer to a plate lined with towel. Allow to cool down completely.
- In a mixing bowl, combine boiled potato wedges, flour, salt and pepper. Mix nicely to coat each potato slice with flour mixture. Do not use any water.
- Heat oil for deep-frying over high heat. Fry the potato wedges in small batches till crisp. If required, double-fry the potato wedges for extra crisp texture. Transfer to a metal colander and set aside.
How To Make Honey Chilli Sauce:
- Heat oil in a stir fry pan. Add ginger, garlic and green chilli. Fry over high heat for a minute.
- Next, add onion and stir fry for a minute. Add capsicum, sauces, salt and stir fry for 2 - 3 minutes.
- Combine corn flour with ¼ cup of water and make a liquid paste. Add this paste to the sauce and stir to combine.
- Once sauce starts thickening, add the fried potato wedges, white sesame seeds, spring onion, red chilli flakes and honey. Mix nicely.
- Serve honey chilli potato immediately.
Video
Notes
- Set aside till all the batches of fries are done. Let them cool down for a bit and then double-fry in the same oil carefully, taking good care not to burn them.
- Frying potato wedges in smaller batches at a time gives you more control over getting the fries evenly cooked, and preventing burning.
- After frying transfer potato wedges to a metal colander or basket rather than a plate. This way they remain crispy and all the excess oil drains out.
Nutrition
Calories: 245kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 312mg | Potassium: 581mg | Fiber: 5g | Sugar: 6g | Vitamin A: 198IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 5mg