Honey Chili Potato

Honey Chili Potato!

I came across honey chili baby corn on Instagram some time ago. It sure did seem interesting! I did some digging and found the most appetizing version- honey chilli potato! This is the best indo-chinese dish I have tasted so far! Crispy potatoes in sweet and spicy honey chili sauce. When I say crispy, I mean really crispy!  We dip these potatoes in a batter and then fry it, making it super crispy. The capsicum and spring onions add extra crunch factor. The sauce is one that you will totally fall in love with. Equally tangy, sweet and spicy, this is the highlight of the dish. The special ingredient honey, totally elevates the taste of the dish. The sesame seeds give the dish a nutty twist. What can be a better side for fried rice? Try this as an amazing starter for your next party!

Preparation time: 15 to 20 mins| Cooking time: 30 minutesCourse: Sides| Cuisine: Indo Chinese

Ingredients:

For potato fries:

Potatoes- 4

Salt- 2tsp

Water- to boil the potatoes

For dry coating:

Corn flour- 1 tblsp

Rice flour- 1 tblsp

Pepper- 1 tsp

For wet coating:

Corn flour- 2 tblsp

Rice flour- 2 tblsp

Salt- as needed

Water- to make a thick paste

Oil- to fry the potatoes

For sauce:

Sesame seeds- 2 tblsp

Garlic- 4 to 5 cloves (finely chopped)

Green chili- 1

Onion- 1 (sliced)

Capsicum- ½ (sliced)

Soya sauce- 1 tsp

Red/green chili sauce- 1 tblsp

Tomato sauce- 1 tblsp

Spring onion- ½ cup (finely chopped)

Honey- 2 tblsp

Salt- as needed

Oil- 2 to 3 tblsp

For slurry:                                                                                                                    

Corn flour- 1 tsp

Water- 2 to 3 tblsp

Method:

1.      Peel the potatoes and cut them into long strips, similar to French fries.

2.      Add the potato strips to a big pan and add salt. Add water and let it boil for five minutes over medium flame. Strain the water and transfer the potato strips to a plate.

3.      Add one tblsp of corn flour, one tblsp of rice flour and pepper powder to the strips and coat it well. This is dry coating.

4.      For wet coating, make a paste of 2 tblps of corn flour, 2 tblsp of rice flour and water. Make sure the batter is of idly batter consistency. Apply the wet coating over the potato strips.

5.      Heat oil in a kadai and fry the potato strips over medium flame. Fry them in batches and make sure that they are fried till golden brown. Remove and keep aside.

6.      Dry roast a tblsp of sesame seeds in a kadai over low flame. Once they start popping, remove from flame and keep it aside.

7.      Heat oil a large kadai. Add garlic, the remaining 1 tblsp of raw sesame seeds and green chili and fry on high flame for a minute.

8.      Next add sliced onion and capsicum and fry over high flame for a minute.

9.      Now add salt, soya sauce, red or green chili sauce and cook for a minute on high flame.

10.   Add tomato sauce and mix well. Add ¼ cup water and bring it boil.

11.   In a small vessel add 1 tsp of corn flour and 2 to 3 tblsp of water and make a slurry.

12.   Add this slurry to the kadai, little by little. Cook for a minute or until the sauce thickens.

13.   Switch off flame. Add honey and spring onion and give it a mix.

14.   Finally add the fried potato strips and mix gently until the sauce coats well on the strips.

15.   Garnish with dry roasted sesame seeds.

Notes:

·        Wet coating is optional but highly recommended. It gives extra crispiness to the potato strips.

·        Don’t miss garnishing with the dry roasted sesame seeds. It adds to the crunch factor.

·        Increase spice levels according to your preference.

Step by step pictures

peal the skin and wash and clean the potatoes

cut them into long strips

 add the potato strips to a large vessel

add salt and water and let it boil over

low flame for 5 minutes 

switch off flame

remove the potato strips from water

and transfer to a plate.

 add rice flour, corn flour and pepper powder

mix and coat them on the potato strips

 now make a thick batter of corn flour,

rice flour, salt and water. 

apply the thick batter on the potato strips

 heat oil in a kadai

deep fry the strips over medium flame

until it turns golden in colour

potato strips ready

keep aside

 dry roast a tblsp of sesame seeds

until it starts popping. keep aside

 heat oil in a large kadai

add finely chopped garlic, raw sesame 

seeds and slit green chili. 

fry on high flame for a minute

 now add sliced onion and capsicum

fry on high flame for a minute

 add salt, soya sauce, red chili sauce

and mix well. fry for a minute

 now add tomato sauce and mix well

 add 1/4 cup of water and let it boil

 make a slurry of corn flour and water

add it little by little to the kadai

mix well and let it cook for a minute

switch off flame.

 add spring onion and 

2 tblsp of honey and mix well

finally add the fried potatoes and mix well 

so that the sauce coats well on the potato strips