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–+ servings

Honey Chilli Potato Recipe Card

North Indian Kitchen
Honey Chilli Potato is easy to make and healthy to eat recipe. This recipe is a combination of sweet, salty & sour.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish, Starter
Cuisine Indo Chinese
Servings 5
Calories 245 kcal

Equipments

1 Kadai
1 Pan

Ingredients

For Frying Potatoes

  • 3-4 large Potatoes (peeled & cut into thin strips)
  • ½ cup Cornstarch
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • Oil for deep frying

For Sauce

  • 1 tablespoon Oil
  • 1 tablespoon Ginger (minced)
  • 1 tablespoon Garlic (minced)
  • 1 Green Bell Pepper (capsicum)
  • 2 Green Chilis (thinly sliced(optional))
  • 2 tablespoon Tomato Kethcup
  • 1 tablespoon Red chili sauce
  • 1 tablespoon Soya sauce
  • 1 tablespoon Vinegar
  • ½ teaspoon Honey
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 Spring Onion (sliced(green & white parts separated))
  • 1 tablespoon Cornstarch (mix with 2 tablespoon water to make slurry)

Instructions
 

  • 1. Firstly take 4 large potatoes, put them into water & then peeled them. Afterwards chop the potatoes in slices having 0.3-0.5 cms thickness.
    2. Then cut each slice in sticks having 1 cm width.
    3. In a bowl take 3 cups cold water. Place the potatoes in the  water for 20-30 mins.
    4. Meanwhile, when the potatoes are soaking in water, prep the other ingredients. Chop 1 medium sized onion. Finely chop 1 small capsicum (green bell pepper), 1 tsp garlic paste(4 to 5 medium to large garlic cloves), 1 tsp ginger paste (1.5 inches ginger) and 1 or 2 green chillies. You can even add ⅓ cup spring onion whites instead of onions.
    5. In a small bowl take 2 teaspoons soya sauce (naturally fermented) and 2 teaspoons red chilli sauce or red chilli paste.
    6. Mix both the sauces very well and keep aside.
    7. Rinse the potatoes with running water. Then drain all the water very well. Place the potatoes in a mixing bowl.
    8. Add 2 tablespoons corn flour (corn starch) and 1/4-1/3 teaspoon salt or add as per taste. Mix it very well.
    9. Heat oil for deep frying in a kadai / pan / wok. Keep a medium flame. Add the potatoes.
    10. As soon as you add the potatoes, stir with the frying slotted spoon, so that the potatoes do not stick to each other.
    11. Begin to fry potatoes on a medium flame.
    12. Fry the potatoes in two batches. When potatoes got half fried shift them from kadai to plate. Rest them until potatoes cool down.
    13. Fry the potatoes stirring at intervals till the potatoes look crisp.
    14. Remove with a slatted spoon.Place the potato fries on kitchen paper towel.
    15. In the same bowl in which the potato was mixed with corn starch, you will see some potato juice mixed with the remaining corn flour. Keep this mixture as we will be adding it to the sauce later.
    16. Heat 1 tablespoon toasted Olive oil in a wok or kadai.
    17. Keep flame to medium or medium-high. Add the finely chopped ginger& garlic paste and green chillies.
    18. Mix and stir fry on medium heat for 5 to 6 seconds.
    19. Do not brown them.
    20. Add sliced onions and sliced capsicum.
    21. Mix very well.
    22. Stir fry on medium heat till the onions turn translucent.
    23. Add 2 tablespoons Tomato ketchup, 1 tablespoon Red chilli sauce,  1 tablespoon Soya sauce, 1 tablespoon Vinegar. Add 1 teaspoon Honey. It gives sweet flavor to our dish. Mix very well.
    24. Add ¼ to ⅓ cup water. Stir and mix.
    25. Let the entire sauce mixture come to a boil.
    26. Now add the corn starch mixture from the bowl. Stir and mix.
    27. Season with freshly crushed black pepper or black pepper as required or you can add about 2 to 3 pinches of black pepper powder. Also, add salt as per taste and ½ to 1 teaspoon honey/sugar if you prefer.
    28. Mix and let the sauce thicken.
    29. Add the fried potato. Mix it well.
    30. Switch off the flame. Add 1 to 2 tablespoons chopped coriander leaves. If you have used spring onion whites, then add spring onion greens at this step.
    Serve chilli potato hot.

Video

Notes

  • Cut the potatoes into long, thin strips or cubes before frying them.
  • Deep-fry the potatoes until they become crispy and golden.
  • Toss the fried potatoes in the sauce until they are well-coated.
  • You can adjust the spiciness of the dish by adding or reducing the amount of green chiliesor chili sauce.
Nutrition Facts
Honey Chilli Potato Recipe Card
Amount per Serving
Calories
245
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Sodium
 
312
mg
14
%
Potassium
 
581
mg
17
%
Carbohydrates
 
40
g
13
%
Sugar
 
6
g
7
%
Fiber
 
5
g
21
%
Vitamin A
 
198
IU
4
%
Vitamin C
 
24
mg
29
%
Calcium
 
42
mg
4
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chilli Potato
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