Honey chilli potato is an Indo-Chinese fusion recipe, popular in restaurant menu as well as street food. Crispy fried coated potatoes, tossed in a glossy honey-soy based sauce briefly, making it irresistible.
This flavorful dish makes a special starter on a weekend night and who doesn't love homemade treat!
One of my top most favorite is my crispy corn recipe on this site similar to this, and you can serve with this amazing crunchy salad recipe for health factor.
[feast_advanced_jump_to]Ingredients
Who doesn't like potatoes? Here are some ingredients needed to make this tasty starter.
- Potatoes
- Sesame seeds
- Honey
- Garlic
- Spring onion
- Capsicum
- Corn flour (starch)
- All purpose flour
- Rice flour
- Plain soda
- Baking powder
- Red chilli powder
- Black pepper powder
- Green chilli
- Soya sauce
- Chilli sauce
- Tomato ketchup
See recipe card for quantities.
Instructions
Let's see how to make Honey chilli potatoes with step by step images.
Cook potatoes
1. Wash firstly, peel potato and slice them to same thickness. Then cut the slices to thin strips of equal thickness
2. Keep it immersed in water.
3. Rinse once and add potato to boiling water in a saucepan. Boil for 3 minutes. Drain from water completely.
4. Take it in mixing bowl. Add 2 tablespoon of corn flour.
5. Toss well to coat all potatoes. Set aside.
Prepare sauce
1. Heat a wok/ pan with oil. Following that, add finely chopped garlic and green chilli. Fry for 30 seconds and add sesame seeds. Roast until garlic starts to turn golden.
2. After that, add chopped white part of spring onion, capsicum and saute for a minute. Let it retain the crunchiness, do not over cook.
3. Add red chilli powder, black pepper powder, soya sauce, chilli sauce and ketchup. Add a generous pinch of salt.
4. After that, add 2 to 3 tablespoons of water if too thick and mix well. Cook briefly until the sauce turns glossy. Set aside until you deep fry potatoes.
You can add ½ teaspoon of corn flour dissolved in water in previous step. This ensures a balanced taste as well as more saucey base. I have tried both ways. Depends how you want it, more saucey or just to coat the potatoes.
Prepare batter
1. Let's prepare batter firstly. Take a mixing bowl and place all purpose flour, rice flour, corn flour, little salt and baking powder in it.
2. Give it a mix quickly. Add chilled soda (or chilled water) to it and prepare a runny batter. Neither thick nor watery.
Frying potatoes
1. Heat enough oil in a pan. I divided potatoes into 2 to 3 portions.
Put first batch into the batter. mix to coat the potatoes well and drop one by one carefully in oil in scattered way. Do not crowd in one place.
2. 3. Let it cook for a minute, do not stir now. Once its cooked, you can stir.
No need to worry if it is truck together. As it gets fried and turn crispy, it will easily get seperated with less effort.
5. Cook in medium flame only. It will turn crispy when cooked in medium flame longer. Let it turn golden in color. Drain over paper towel. Repeat the same to finish all.
You can choose to flash fry the potatoes for ultra crispy results. That is once done frying once, let it cool down for 10 to 15 minutes.
Again heat oil and fry them briefly without changing color much. This ensures ultra crispy fried potatoes.
Tossing honey chilli potato
- Again heat the sauce over flame. In goes fried potatoes.
2. Mix or toss quickly to coat all potatoes.
3. Once coated well, drizzle honey.
4. Mix or toss again quickly to coat all potatoes. Garnish with some green onion.
Serve honey chilli potato immediately with some roasted sesame seeds garnish. You can also serve over a bed of crisp fried rice noodles.
Substitutions
- Honey - You can use sugar or sugar syrup or any vegan sweetener substitutes if you are looking for one.
- Gluten free - use equal amount of rice flour and corn flour and skip the all purpose flour.
- Soda - the plain soda/ club soda gives crispy result, I have used it in my gobi pakora earlier and found it super good... You can very well use ice cold water in place of it.
Variations
- Spice - To balance the sauces we add, I have used all peppers - red chilli powder, green chilli and a dash of black pepper. You can omit one or two but remember, the key is to balance!
- Ultra crispy - Double fry the potatoes but make sure you are gonna serve immediately.
- Kid friendly - skip green chilli and add a teaspoon of more honey for extra sweet result.
- Quick version - Use frozen french fries instead of fresh potato. You need not batter fry, just fry directly and use it in the recipe.
See this Crispy garlic okra recipe on my website which is also similar to this!
Equipment
I used my new wok pan for this, but you can use any large non-stick or carbon steel/ stainless steel pan for this.
FAQs
Can I bake these or air fry instead of deep frying?
You cannot do it with this batter. You can try using frozen french fries and bake it or air fry, to use in the recipe if you want to skip deep frying. But will be having different texture than these.
How long does it stay crisp?
Since we are tossing in sauces, it gets soaked in the outer layer. It won't be crispy much long. Serve immediately. Double fried potatoes are much crispier than the once fried.
Can I make thick batter?
Yes, if you like puffy and crispy potatoes, you can make a thick batter and coat the potatoes.
Why do we add baking powder and plain soda?
Both makes the batter light, airy and crispy. Even if you make the batter thick. You can very well skip it. Also note that it is not baking soda, it is baking powder, both are different.
Top tip
- Add lot's of honey! It is supposed to be on sweeter side. Remember this is HONEY chilli potato.
- Add salt carefully as we add salt in 3 different stages - One, while cooking potato. Two, in sauces it's already there a lot as well as we add a pinch and three, in the batter. If you add more, then will not be balanced and will be too salty. Especially very less in tossing and in batter.
Recipe card
Honey chilli potato recipe
Ingredients
For deep frying
- 4 Potato Medium
- ¼ cup Corn flour (corn starch) - Divided
- 2 tablespoon All purpose flour
- 2 tablespoon Rice flour
- ¾ cup Plain soda Club soda (chillied) or use cold water
- ⅛ teaspoon Baking powder
- Oil to deep fry
- Salt as needed
For tossing
- 1.5 tablespoon Sesame seeds
- 1 tablespoon Honey
- 2 teaspoon Garlic finely chopped
- 2 tablespoon Spring onion White part, green part, separately each -chopped
- 2 tablespoon Capsicum finely chopped
- ½ teaspoon Red chilli powder
- ¼ teaspoon Black pepper powder
- 1 Green chilli finely chopped
- 1 tablespoon Soya sauce
- 2 tablespoon Chilli sauce
Instructions
Cook potatoes
-
Wash firstly, peel potato and slice them to same thickness.
-
Then cut the slices to thin strips of equal thickness. Keep it immersed in water.
-
Rinse once and add potato, salt to boiling water.
-
Takes 3 minutes roughly. Do not over cook otherwise it will break.
-
Drain from water completely and cool down. Add 2 tablespoon corn flour to it.
-
Toss well to coat all potatoes. Set aside.
Prepare sauce
-
Heat a wok/ pan with oil. Following that, add finely chopped garlic and green chilli. Fry for 30 seconds and add sesame seeds. Roast until garlic starts to turn golden.
-
After that, add chopped white part of spring onion, capsicum and saute for a minute. Let it retain the crunchiness, do not over cook.
-
Add red chilli powder, black pepper powder, soya sauce, chilli sauce and a generous pinch of salt.
-
After that, add 2 to 3 tablespoons of water and mix well. Cook briefly until the sauce turns glossy. Set aside until you deep fry potatoes.
-
You can add ½ teaspoon of corn flour dissolved in water in previous step. This ensures a balanced taste as well as more saucey base. I have tried both ways. Depends how you want it, more saucey or just to coat the potatoes.
Prepare batter
-
Let's prepare batter firstly. Take a mixing bowl and place all purpose flour, rice flour, corn flour, little salt and baking powder in it.
-
Give it a mix quickly. Add chilled soda (or chilled water) to it and prepare a runny batter. Neither thick nor watery.
Frying potatoes
-
Heat enough oil in a pan. I divided potatoes into 2 to 3 portions. Put first batch into the batter.
-
mix to coat the potatoes well and drop one by one carefully in oil in scattered way. Do not crowd in one place.
-
Let it cook for a minute, do not stir now. Once its cooked, you can stir.
-
No need to worry if it is truck together. As it gets fried and turn crispy, it will easily get seperated with less effort.
-
Cook in medium flame only. It will turn crispy when cooked in medium flame longer. Let it turn golden in color.
-
Drain over paper towel. Repeat the same to finish all.
-
You can choose to flash fry the potatoes for ultra crispy results. That is once done frying once, let it cool down for 10 to 15 minutes.
-
Again heat oil and fry them briefly without changing color much. This ensures ultra crispy fried potatoes.
Tossing honey chilli potato
-
Again heat the sauce over flame. In goes fried potatoes.
-
Mix or toss quickly to coat all potatoes.
-
Once coated well, garnish with green part of spring onion and drizzle honey.
-
Mix or toss again quickly to coat all potatoes. Garnish with more roasted sesame seeds.
Video
Notes
- Add salt carefully as sauces have lot of salt in it. Add more honey as needed.
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