"Crisp Honey Chili Potatoes is a very popular Indo-Chinese appetizer recipe. Made with coated deep-fried potatoes, served with spicy-sweet-tangy sauce, this recipe is juicy, crunchy and very flavorful. This recipe is prepared in multiple steps and might look long and but with very few tips, this recipe is a perfect dish to serve for parties and get-together. For best taste serve it immediately. Enjoy !!!"
Ingredients
For
Crisp Potatoes
1.
Potato,
medium
4-5
2.
Oil
For
deep frying
Coating I
1.
Corn
flour
3
Tbsp.
2.
All-purpose
flour
3
Tbsp.
3.
Chili
garlic paste
2 Tsp.
4.
Black
pepper
A generous pinch
5.
Red
chili powder
1
Tsp.
6.
Salt
To
taste
Coating II
1.
Corn
flour
3
Tbsp.
2.
All-purpose
flour
3
Tbsp.
3.
Black
pepper
A generous pinch
4.
Red
chili powder
2
Tsp.
5.
Water
4-5
Tbsp.
6.
Salt
To
taste
1.
Potato,
medium
4-5
2.
Oil
For
deep frying
1.
Corn
flour
3
Tbsp.
2.
All-purpose
flour
3
Tbsp.
3.
Chili
garlic paste
2 Tsp.
4.
Black
pepper
A generous pinch
5.
Red
chili powder
1
Tsp.
6.
Salt
To
taste
1.
Corn
flour
3
Tbsp.
2.
All-purpose
flour
3
Tbsp.
3.
Black
pepper
A generous pinch
4.
Red
chili powder
2
Tsp.
5.
Water
4-5
Tbsp.
6.
Salt
To
taste
For Sauce
Vegetables
1.
|
Onion,
sliced
|
1
medium
|
2.
|
Green
bell pepper, sliced
|
1
medium
|
3.
|
Spring
onion, finely chopped
|
¼ cup
|
4.
|
Ginger,
finely chopped
|
1
Tsp.
|
5.
|
Garlic,
finely chopped
|
1
Tbsp.
|
Slurry
1.
|
Corn
flour
|
1
Tbsp.
|
2.
|
Water
|
¼ cup
|
Others
1.
|
Oil
|
2
Tbsp.
|
2.
|
Chili
flakes
|
1
Tsp.
|
3.
|
Sesame
seeds, lightly roasted
|
3
Tbsp.
|
4.
|
Tomato
sauce
|
4
Tbsp.
|
5.
|
Soy
sauce
|
2
Tbsp.
|
6.
|
Red
chili sauce
|
1 Tsp.
|
7.
|
Vinegar
|
2
Tsp.
|
8.
|
Honey
|
2
Tbsp.
|
9.
|
Black
pepper powder
|
To
taste
|
10.
|
Salt
|
To
taste
|
Step By Step Instruction: [Hide Images]
For
Crisp potatoes
Wash and Cut
- First wash the potatoes under running water and peel them clean. Now cut the potatoes in finger shape wedges. Try to cut them into uniform size.
- Next soak the fingered potatoes in bowl of cold water for 15-20 minutes. This step helps to removes any extra starch in the potatoes.
- Next strain the potato and drain out excess water. Keep aside.
1st Coating
- Prepare the 1st marinade - In a mixing bowl mix ingredients listed under coating I list.
- Next add in fingered potatoes and give it a nice toss, so that the mixture completely coats them. Keep aside for 3 to 5 minutes.
- Heat oil in a pan enough for deep frying. Once oil is hot, deep fry the potatoes till half done on a medium flame.
- Drain fried potatoes on kitchen paper.
2nd Coating
- Prepare the 2nd marinade - In a same bowl mix ingredients listed under coating II list.
- Mix every thing well to make a smooth batter. Adjust the quantity of water as required. Keep aside for few minutes.
- Now dip the potatoes in batter one by one and again deep fry them in small batches. Fry the potatoes till they are crispy and golden brown, Stir occasionally.
- Drain fried potatoes on kitchen paper.
For Sauce
Chop/Cut the Vegetables
- Slice green pepper and onion. Chop spring onion bulb and green part. Reserve the green part for garnishing.
- Finely chop ginger & garlic.
Make the slurry/Roast the Sesame seeds
- In a mixing bowl add in corn flour and water, mix well to make a lump free slurry.
- In a pan lightly roast the sesame seeds. Keep aside both.
Make the sauce
- In a wok/kadai heat 2 Tbsp. of oil. Add chopped ginger/garlic and red chili flakes.
- Now add in half of the sesame seeds and sauté for 1 minutes.
- Add in sliced bell pepper and onion and sauté for 1-2 minutes on high flame.
- Add in spring onion bulb part and give it a nice stir.
- Add in tomato sauce, Soy sauce, Red chili sauce, Vinegar and mix well. Sauté it for 1-2 minute.
- Add corn flour slurry and stir continuously till it turns translucent.
- Add in remaining sesame seeds and green part of spring onion. Reserve some of the both for garnishing.
- Add honey, black pepper powder and salt. Mix well. Adjust the seasoning and honey to taste. Now switch of the flame, otherwise the flavor of honey will be lost.
- Add fried crunchy potatoes and give it a gentle toss. Mix well until potatoes get coated well with the sauce.
- Place the potatoes in serving plate, garnish with reserved
spring onion and sesame seeds.
- Serve hot. Honey chili potatoes taste great when served hot and crispy.
Quick Tips:
- Make sure to cut the potatoes into uniform pieces for even frying.
- I have used regular soy sauce. But you can use low sodium soy sauce or dark soy sauce too. With different brands and type, adjust the quantity.
- Switch off the flame once you add honey. As cooking honey might lose its taste.
- For best taste serve immediately and hot, otherwise the dish will turn soggy.
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