Transform Your Snack Game With Crispy Honey Chilli Potatoes Here’s How

Cut potatoes into thin sticks, soak, dry, and coat with a cornflour-maida batter. Deep fry until golden and crispy (double fry for extra crunch).In a pan, saute garlic, ginger, and chillies in oil. Add sauces like soy, chilli, ketchup, vinegar, and a touch of honey. Toss in the cornflour slurry to thicken the sauce. Mix in fried potatoes, garnish with sesame seeds and spring onions, and serve hot.

Ingredients:

For the Potatoes:

  • 3–4 medium potatoes (peeled and cut into thin fingers)

  • 3 tbsp cornflour

  • 2 tbsp all-purpose flour (maida)

  • ½ tsp red chilli powder

  • Salt to taste

  • Water as needed (to make batter)

  • Oil for deep frying

For the Sauce:

  • 1½ tbsp oil (preferably sesame or vegetable)

  • 1 tbsp finely chopped garlic

  • 1 tsp finely chopped ginger (optional)

  • 1-2 green chillies, slit or chopped

  • 1 small onion, sliced (optional)

  • 1 small capsicum (green bell pepper), sliced (optional)

  • 1½ tbsp soy sauce

  • 1 tbsp red chilli sauce

  • 1 tbsp tomato ketchup

  • 1½ tbsp honey (adjust to taste)

  • 1 tsp vinegar

  • Salt to taste

  • ½ tsp crushed black pepper

  • 1 tsp cornflour mixed in 2 tbsp water (to thicken sauce)

  • Sesame seeds and spring onions for garnish

 Method:

Step 1: Prepare the Potatoes

  • Cut the potatoes into thin, long sticks (like French fries).
  • Soak in cold water for 10–15 minutes to remove excess starch.
  • Drain and pat dry completely using a kitchen towel.

Step 2: Make the Batter and Fry

  • In a mixing bowl, add cornflour, all-purpose flour, red chilli powder, and salt.
  • Add just enough water to make a thick coating batter.
  • Toss the dry potato sticks in the batter until they’re well coated.
  • Heat oil in a deep frying pan or kadhai.
  • Fry the potatoes in batches on medium heat until golden brown and crispy.
    (Double fry for extra crispiness: first on medium heat, then again on high heat.)
  • Remove and place on tissue paper to absorb excess oil.

Step 3: Prepare the Sauce

  • In a wok or pan, heat 1½ tbsp oil.
  • Add chopped garlic, ginger, and green chillies. Sauté for 30 seconds.
  • (Optional) Add sliced onions and capsicum. Stir-fry for 1–2 minutes till slightly soft.
  • Add the sauces: soy sauce, red chilli sauce, ketchup, and mix well.
  • Add vinegar, salt, and black pepper. Stir well.
  • Add cornflour slurry (cornflour mixed with water) to thicken the sauce.
  • Let the sauce simmer for 1–2 minutes until it becomes glossy and thick.
  • Add honey and mix gently.

 Step 4: Toss and Serve

  • Add the fried potatoes to the pan.
  • Toss quickly on high flame so they’re coated well in the sauce.
  • Garnish with toasted sesame seeds and chopped spring onions.

 Serving Tip:

  • Serve hot as an appetizer or snack. Pairs well with cold drinks or as a side to Indo-Chinese meals.

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