Crispy Honey Chilli Potatoes #chilli #vegetarian #honey #potato #breakfast

Crispy Honey Chilli Potatoes #chilli #vegetarian #honey #potato #breakfast

Lets simply state we ate these straight from the wok. Since there was noone to stop us. In any case, on the off chance that you are in a family circumstance where that isn't satisfactory, I can't support you.

On the off chance that you have eaten nectar bean stew potatoes, what truly emerges is the manner by which fresh these potatoes are, notwithstanding being hurled in the sauce. They can truly emerge for their crunch. What's more, that is truly what this formula is about.

We truly went hard and fast to accomplish that surface and taste. To ensure that soaked potatoes don't make it to the table on the grounds that that is the thing that makes these nectar bean stew potatoes so amazing.

Furthermore, you know me, when we are on a mission, we truly go full scale. So this formula was tried on various occasions with various hitters, various extents, timings and so forth. Lastly we arrived at the resolution that the key is to player broil the potato fingers twice.

Crispy Honey Chilli Potatoes #chilli #vegetarian #honey #potato #breakfast

Also try our recipe : OLIVE GARDEN CHICKEN GNOCCHI SOUP #vegetarian #vegan #bowl #healthyfood #breakfas


  • 4–5 medium Potatoes, peeled and cut into fingers
  • Oil for deep frying

First Coating:

  • 2 teaspoon Chilli powder
  • 1 teaspoon Garlic Paste
  • 1 teaspoon Red Chilli Paste
  • 3 tablespoon Corn Flour
  • 3 tablespoon All Purpose Flour
  • 2 teaspoon Salt
  • Second Coating:
  • 3 tablespoon All Purpose Flour
  • 3 tablespoon Corn Flour
  • 1/4 teaspoon Black Pepper
  • 2–3 tablespoon Water

For the Sauce:

  • 2 tablespoon Oil
  • 1 tablespoon finely chopped Garlic
  • 1 teaspoon Red Chilli Flakes
  • 3 tablespoon White Sesame Seeds
  • 1 teaspoon Vinegar
  • 1 teaspoon Soy Sauce
  • 2 tablespoon Tomato Ketchup
  • 1 1/2 tablespoon Honey
  • 1 teaspoon Red Chilli Paste
  • 1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
  • 2 tablespoon chopped Spring Onion (green part only)


  1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
  2. Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
  3. For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
  4. Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
  5. Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

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