Honey Chilli Potato Recipe | Crispy Restaurant Style Starters – CookingShooking

#Appetizers & Snacks #Indo-Chinese Recipes #Restaurant Style Recipes #Snack On
Honey Chilli Potato Recipe | Crispy Restaurant Style Starters – CookingShooking
ionicons-v5-c 50 mins

Hey Foodies, Today’s recipe is of Indo Chinese origin, your favorite Honey Chilli Potato homemade. If you like sweet and spicy flavors then without even giving it a second thought quickly make this recipe. Kids love it and adults love it even more. French fries shaped potatoes twice coated with batter and then twice fried for that extra crispness. Sauce flavored with garlic and onion and sauces added to elevate the taste, little honey and tomato ketchup to add to the sweetness and then fried potatoes tossed in the rich thick sauce….honey chili potatoes are ready. Sure shot hit at your parties. Let’s begin making it.

Honey Chilli Potato Recipe | Crispy Restaurant Style Starters – CookingShooking

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Honey Chilli Potato Recipe | Crispy Restaurant Style Starters – CookingShooking

Honey Chilli Potato Recipe | Crispy Restaurant Style Starters – CookingShooking

Hey Foodies, Today’s recipe is of Indo Chinese origin, your favorite Honey Chilli Potato homemade. If you like sweet and spicy flavors then without even giving it a second thought quickly make this recipe. Kids love it and adults love it even more. French fries shaped potatoes twice coated with batter and then twice fried for that extra crispness. Sauce flavored with garlic and onion and sauces added to elevate the taste, little honey and tomato ketchup to add to the sweetness and then fried potatoes tossed in the rich thick sauce….honey chili potatoes are ready. Sure shot hit at your parties. Let’s begin making it.

Prep Time Cook Time Total Time
20 mins 30 mins 50 mins
INGREDIENTS:
For the fried potatoes
  • Potatoes - 4 medium peeled and cut into strips
  • Salt - 2 tsp
  • Water - 4 cup to boil the potatoes
For the dry coating
  • Maida / Plain Flour - 1 tbsp
  • Rice Flour - 1 tbsp or corn flour
For the wet coating
  • Maida / Plain Flour - 1/4 cup
  • Rice Flour - 1/4 cup
  • Salt - to taste
  • Water - as required to make a thick batter
  • Oil - to fry the potatoes
For the sauce / gravy
  • Sesame Seeds - 1 tbsp
  • Oil - 2 tbsp
  • Garlic - 4-5 cloves finely chopped
  • Green Chili - 2 medium slit
  • Onion - 1 small sliced, optional
  • Capsicum - 1/2 cup sliced
  • Salt - 1/2 tsp to taste
  • Sugar - 1/2 tsp
  • Light Soya Sauce - 1 tsp
  • Red Chili sauce - 1 tbsp or Szechuan sauce
  • Tomato Ketchup - 1 tbsp
  • Black Pepper - 1/2 tsp optional
  • Water - 1/2 cup
  • Spring Onions Green - 1/2 cup finely chopped
  • Honey - 2-3 tbsp optional
For the slurry
  • Corn flour - 1 tsp
  • Water - 3 tbsp
For garnish
  • Spring Onions Green - finely chopped
  • Sesame Seeds -
RECIPE STEPS:
For the fried potatoes
  1. Peel and cut the potatoes into long strips, similar to French fries. Once done soak them in water set aside.
    Peel and cut the potatoes into long strips, similar to French fries. Once done soak them in water set aside.
  2. In a pan place the cut potatoes only along with some salt. Pour water and over medium flame bring the potatoes to a boil.
    In a pan place the cut potatoes only along with some salt. Pour water and over medium flame bring the potatoes to a boil.
  3. Once the water starts to boil, lower the flame and cook the potatoes for 5 minutes, this step will allow the potatoes to soak all the salt and it will help us in making them extra crispy.
    Once the water starts to boil, lower the flame and cook the potatoes for 5 minutes, this step will allow the potatoes to soak all the salt and it will help us in making them extra crispy.
  4. Once the potatoes are ready, strain the potatoes using a strainer and transfer the potatoes into a large mixing bowl.
    Once the potatoes are ready, strain the potatoes using a strainer and transfer the potatoes into a large mixing bowl.
For the dry coating
  1. Add maida and rice flour. Mix everything until all the potatoes are well coated.
    Add maida and rice flour. Mix everything until all the potatoes are well coated.
For the batter
  1. In a large mixing combine the maida, rice flour and salt, mix and start adding little water at a time until you get a thick batter.
    In a large mixing combine the maida, rice flour and salt, mix and start adding little water at a time until you get a thick batter.
  2. Add the boiled potatoes and mix everything until all the potatoes are well coated.
    Add the boiled potatoes and mix everything until all the potatoes are well coated.
For the first fry
  1. In a large deep pan, heat the oil and fry the potatoes in batches over medium low flame, until they are light golden brown and crispy from outside and fluffy from inside. Once done, remove them on a plate.
    In a large deep pan, heat the oil and fry the potatoes in batches over medium low flame, until they are light golden brown and crispy from outside and fluffy from inside. Once done, remove them on a plate.
  2. In the meantime, in a pan add the sesame seeds and roast them over low flame. Once they start popping, turn off the flame and set aside.
    In the meantime, in a pan add the sesame seeds and roast them over low flame. Once they start popping, turn off the flame and set aside.
For the second fry
  1. Heat up the oil over high flame and then double fry the potatoes the second time. Flash fry the potatoes for 1 minute, this will ensure that the potatoes are very crispy from outside. Once done, remove them on a plate.
    Heat up the oil over high flame and then double fry the potatoes the second time. Flash fry the potatoes for 1 minute, this will ensure that the potatoes are very crispy from outside. Once done, remove them on a plate.
For the sauce / gravy
  1. Heat a wok over high heat; pour oil in the wok starting from the sides.
    Heat a wok over high heat; pour oil in the wok starting from the sides.
  2. Add garlic, green chilies, onions and raw sesame seeds; quickly stir fry for 1 minute.
    Add garlic, green chilies, onions and raw sesame seeds; quickly stir fry for 1 minute.
  3. Next add the onion and capsicum, cook for 1 minute over high heat.
    Next add the onion and capsicum, cook for 1 minute over high heat.
  4. Add salt, sugar, light soya sauce, red chili sauce, and cook for 1 minute over high heat.
    Add salt, sugar, light soya sauce, red chili sauce, and cook for 1 minute over high heat.
  5. After a minute add tomato ketchup, black pepper and then pour water and bring it to a boil.
    After a minute add tomato ketchup, black pepper and then pour water and bring it to a boil.
For the slurry
  1. In a small bowl combine cornflour and water to make a slurry, and stir. Add one teaspoon at a time to the sauce and cook for 30 seconds.
    In a small bowl combine cornflour and water to make a slurry, and stir. Add one teaspoon at a time to the sauce and cook for 30 seconds.
  2. Once the sauce has thickened, turn off the flame add the spring onions green and honey. Stir everything; adjust the seasoning at this stage.
    Once the sauce has thickened, turn off the flame add the spring onions green and honey. Stir everything; adjust the seasoning at this stage.
  3. Finally add the fried potatoes, Give it a good mix and coat all the fried potatoes with the sauce. Garnish with spring onions green and sesame seeds.
    Finally add the fried potatoes, Give it a good mix and coat all the fried potatoes with the sauce. Garnish with spring onions green and sesame seeds.
Serve
  1. Serve the yummy Honey Chili Potato as a starter at the party and enjoy.
    Serve the yummy Honey Chili Potato as a starter at the party and enjoy.
RECIPE NOTES :

Notes: We have to dry coat the potatoes so that the wet coating sticks to the potatoes evenly. The batter has to be thick consistency. Tomato ketchup helps to balance the flavor of the sauce. Adding slurry to the sauce will thicken the sauce and it will ensure even coating of the potatoes. You can skip the slurry, but use less water.

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