Honey Chilli Potato is a crispy, super addictive snack which is made with fried potato fingers tossed in sesame honey chilli sauce.

Overview

Honey Chilli Potato is a crispy, super addictive snack which is made with fried potato tossed in sesame honey chilli sauce. It is sweet and spicy and always retains its signature crunch. In this recipe, I will let you know how the potatoes, in-spite of going into sauces, maintains its super crunchiness.

Honey Chilli Potato is super popular party snack in India. It is largely consumed in parties as a starter/appetizer, loved by people as a street food (in forms of indo-chinese), restaurants and cafes too. Some one who has eaten honey chilli potato before, knows that it really stands out for crispy potato fingers.

In this post, I will share all the tips and tricks for maintaining the crispiness in potatoes and will make sure that those soggy potato fingers do not make their way to the table.

Tips

1. While boiling potato fingers, it should cooked only 80 % and not fully cooked. Potato fingers should break but potato should not be mashy.

2. While giving dry coating for potato fingers, if cornstarch is not available, only sprinkle all purpose flour (maida) on potato fingers.

3. While make liquid coating for potato fingers, if cornstarch is not available, you can substitute it with rice powder.

4. The consistency of liquid coating for potato fingers should be of dosa batter, not too thick and not too runny.

5. We should always deep fry the potato fingers twice in oil to maintain its crispiness.

6. While first frying of potato fingers, the potato fingers are meant to stick with each other. Fry it and let it cool down in a plate. When it is cooled down, gently remove it from one other.

7. If any potato finger’s coating is removed or coating came out from potato finger the dip the finger potato again in slurry (liquid batter) again amd dip it in oil.

8. When honey chilli potato is ready, let it cool down. When potatoes are warm (not hot), drizzle honey to give shine and little sweet taste to our snack.

Video Recipe

Ingredients

Potatoes - peeling, washing & boiling

• Potatoes - 3 large sized
• Salt - 1 tsp + to taste
• All purpose flour (maida) - 1 tbsp
• Cornstarch or arrowroot - 1 tbsp
• Black pepper powder - to taste

Potato Coating Slurry

• All purpose flour (maida) - 2 tbsp
• Cornstarch or rice powder - 2 tbsp
• Salt - 1 tsp
• Black pepper powder - 1/2 tsp
• Water

Frying of Potatoes

• Potatoes - peeled, boiled
• Slurry (make more if required)
• Oil for frying

Preparation of Sauces

• Homemade red chutney or chilli sauce - 1 tbsp
• Tomato ketchup - 1 tbsp
• Dark soya sauce - 2 tsp
• Water - 2 tbsp
• Sesame seeds (til) - 1 tbsp

Preparation of Honey Chilli Sauce

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• Ginger - 1/2 inch, grated
• Green bell pepper (capsicum) - 1/4 cup
• Bell pepper (any color) - 1/4 cup
• White part of green onion - 1/4 cup
• Sauces mixture
• Fried Potato Fingers

Instructions

Potatoes - Washing, peeling & boiling

• Take potatoes. Peel and wash it. Cut the potatoes length wise so that potato fingers are formed.

• Take a pot filled with water. Let watercome to boil and add salt to it. Mix salt in water.

• Add potato fingers to boiled water. Cook the potatoes until it turns soft fluffy but not mushy. While boiling potato fingers, it should cooked only 80 % and not fully cooked.

• Sieve potato fingers from water. Potatoes should be easily broken down just like french fries.

• Add all purpose flour (maida) to potatoes. Further sprinkle cornstarch on it. Add salt, black pepper powder. Mix everything gently so that the potato fingers are not breaking down.

• Tip: While giving dry coating for potato fingers, if cornstarch is not available, only sprinkle all purpose flour (maida) on potato fingers.

Potato Coating Slurry - Preparation Steps

• Add all purpose flour (maida) in a bowl. Further, add cornstarch to it. Tip: if cornstarch is not available, you can substitute it with rice powder.

• Add salt, black pepper powder to mixture.

• Add water little by little and remove all the lumps of flour.

• The slurry’s (liquid coating for potatoes’) consistency should be same as dosa batter. It should not be too thick or too runny.

Frying of Potatoes

• We are going to deep fry the potato fingers twice for it crispiness.

• For first frying, heat oil on medium flame.

• Dip potato fingers in the slurry and then put coated potato in oil. Let potato cook for 2 minutes in oil and then flip it.

• The potato fingers are meant to stick with each other in oil. It is perfectly fine. Cook until potato fingers are golden.

• When first frying is done, let the potato fingers cool down. Then gently remove it from one other.

• For second frying of potato fingers. Put all potato fingers in oil for second time.

• If any finger potato’s coating is removed or coating came out from potato, dip the finger potato again in slurry. Put coated potato finger in oil again.

• Cook potato fingers until golden brown.

Sauces - Preparation

• Add homemade red chutney or any store bought chilli sauce to a bowl.

• Add tomato ketchup or tomato sauce to it.

• Add dark soy sauce or soya sauce to it.

• Add sesame seeds and then little water. Mix it well.

Honey Chilli Potato - Preparation

• To a pan, add grated ginger, green bell pepper (capsicum), any colored bell pepper (orange, yellow, red), white part of green onion. Let it saute for 2 minutes.

• Add sauces mixture prepared earlier. Cook for another 2 to 3 minutes.

• When the water is completely absorbed, then add fried potato fingers to it. Honey chilli Potato is ready.

• When warm, drizzle honey to it for getting sweetness to honey chilli potato.