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Need a perfect starter for your party that both kids and adults will love? Try our chilli honey potatoes. Crisp on the outside, soft on the inside with sweet and tangy flavours teasing your tongue, you’ll think you’ve just had a mouthful of heaven when you take a bite. What we’ve noticed is that this is an extremely popular starter dish at parties. If the waiter serves you once and moves on, most people keep waiting eagerly for the second and third serving. The dish is filling in itself and unlike Indian starters, it doesn’t need a sauce or chutney on the side to make it complete.
Make the dish healthier by baking your potatoes crisp instead of a deep fry. We Indians love any sinful dish that has a mix of potato and deep frying. Be it bhajiyas or batata wadas, the combination is a lethal mix of taste that you are bound to succumb to. For this dish, admittedly, the deep friend version gives a perfect taste to the dish. But if you want to balance it out you can bake your potatoes. These days you can even make French fries like potatoes in an air fryer.
Honey Chilli Potatoes
Chinese starter, Honey Chilli Potatoes has both hot and sweet taste combination. Added to it is the crunchy potato wedges. A must have in snacks menu.
- 4 Potatoes
- 4 tbsp Corn Flour
- 2 tsp Red Chilli Powder
- Salt to taste
- 3 tbsp Red Chilli Sauce
- 2 tbsp Honey
- 1 Capsicum
- 1 Onion
- 1 tbsp Spring Onion Leaves (chopped)
- 2 tbsp White Sesame Seeds
- 1 tsp Ginger Paste
- Chilli Flakes for seasoning
- Oil as needed
Wash, Peel and slice the potatoes into wedges.
Take them in a plate and sprinkle the cornflour, ¼ teaspoon salt, 1 teaspoon red chilli powder on them. Toss so as to coat the potato wedges well.
Heat up about 2 cups oil for deep frying them. Keeping the flame low, slide in a few wedges at a time and let fry until golden brown.
Fry all wedges similarly in batches. Remove on kitchen paper towels.
Now, to make the sauce base, slice the onion and capsicum.
Heat 1 tablespoon oil in a non-stick pan. Add the onion and capsicum slices.
Stir fry on high flame for a couple of minutes only as the texture needs to be crunchy.
Lower the flame and add ginger paste. Saute for a few seconds.
Add the red chilli sauce, 1 teaspoon red chilli powder, honey, a pinch of salt. Stir well.
Add the potato wedges and toss to mix them all together.
Shut off the flame. Garnish with green spring onion leaves and white sesame seeds.
Serve immediately so as not to lose the crunchiness. The potatoes turn soggy if kept for long.
What gives the unique taste to this dish is the chilli flakes. If you want to completely own this dish – and by that we mean you make it exactly as per your taste, then you’ll have to make the chilli flakes at home.
Cross chilli flakes off your grocery list. It’s absurd to spend money on something that can be make so easily at home in a jiffy. There is just one ingredient in this dish – the chilli. Really, that’s it. You can use kashmiri chilli if you want it non-spicy, guntur chilli if you want it spicy or a mix of both if you want it medium spicy. Because chilli honey potato is loved by kids, we recommend using kashmiri chilli flakes to make it. It adds a lovely red colour and doesn’t make the dish too spicy either. To make chilli flakes, roast the chillies on a pan until they begin to change colour. For an authentic smokey flavour, you can roast the chillies directly over the flame too. This tends to send out a strong aroma that sometimes causes a bout of cough so be a bit careful. Once it is cool, grind it into the flake consistency.
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