Honey chilli potato
Honey chilli potato, from above
VegDelhi

Honey chilli potato

Sweet, hot, crunchy potato fingers. Delhi's favourite argument ender.

40 minTime
5 gProtein each
mediumSpice
Delhi's sticky crunch2 chapters · 1 min read

Make it your way

Grandma's wayDouble fried, sticky and sweet hot.
The original
425kcalsame
5 gproteinsame
4 gfibresame
40minutessame

Honey chilli potato.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Potato3 medium, cut into fingers
Cornflour (cornstarch)4½ tbsp, split
Maida (all-purpose flour, plain flour)2 tbsp
Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed
Garlic4 cloves, chopped
Dried red chilli1 tsp chilli flakes
Honey1½ tbsp
Red chilli sauce1½ tbsp
Soy sauce2 tsp
Tomato ketchup (ketchup)1 tbsp
Vinegar1 tsp
Sesame seeds2 tsp, toasted
Spring onion (green onion, scallion)1 stalk, chopped
Saltto taste

Method

5 steps
  1. 1Parboil the potato fingers in salted water for 3 minutes. Drain and dry well.
  2. 2Toss with 3 tbsp cornflour, the maida and a pinch of salt.
  3. 3Fry in hot oil until golden and crisp, then fry again for 1 minute for extra crunch.
  4. 4In 1 tbsp oil, fry garlic and chilli flakes. Add chilli sauce, soy sauce, ketchup, vinegar and remaining cornflour in 2 tbsp water. Bubble until sticky, then turn off the heat and stir in honey.
  5. 5Toss the potatoes in, add sesame and spring onion, serve at once.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Honey chilli potato: a bread or rice, a side, something to drink and something sweet.

On the side Manchow soup35 min
On the side Hot and sour soup30 min
To drink Jaljeera15 min
To drink Sol kadhi40 min
Something sweet Bastani sonnati45 min
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