Honey Chilli Potato Recipe | How to Make Restaurant Style Crispy Honey Chili Potato

Honey Chilli Potato Recipe | How to Make Restaurant Style Crispy Honey Chili Potato | Deccan Flavors

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Ingredients
For the fried potatoes
Potatoes – 3 medium peeled and cut into strips
Water – 1.5 litres to boil the potatoes
Salt – 1 tsp

For the dry coating
Maida / Plain Flour – 1 tbsp
Rice Flour – 1 tbsp or corn flour

For the wet coating
Maida / Plain Flour – 1/4 cup
Rice Flour – 1/4 cup
Salt – to taste
Water – as required to make a thick batter

Oil for deep frying

For the sauce / gravy
Oil – 2 tbsp
Garlic – 4-5 cloves finely chopped
Onion – 1 small sliced
Capsicum – 1/2 cup sliced
Green Chili – 2 medium slit
Sesame Seeds – 2 tbsp
Red Chili sauce – 2 tbsp or Szechuan sauce
Tomato Ketchup – 2 tbsp
Light Soya Sauce – 1 tsp
Black Pepper – 1/2 tsp optional
Water – 1/4 cup
Honey – 2-3 tbsp
Spring Onions Green – 2 tbsp

For the slurry
Corn flour – 1 tbsp
Water – 1/4 cup

For garnish
Spring Onions Green – finely chopped
Sesame Seeds – roasted

Method
For the fried potatoes
Peel and cut the potatoes into long strips, similar to French fries. Once done soak them in water set aside.

In a pan place the cut potatoes only along with some salt. Pour water and over medium flame bring the potatoes to a boil.
Once the water starts to boil, lower the flame and cook the potatoes for 5 minutes, this step will allow the potatoes to soak all the salt and it will help us in making them extra crispy.
Once the potatoes are ready, strain the potatoes using a strainer and transfer the potatoes into a large mixing bowl.

For the dry coating
Add maida and corn flour. Mix everything until all the potatoes are well coated.

For the batter
In a large mixing combine the maida, corn flour and salt, mix and start adding little water at a time until you get a thick batter.
Add the boiled potatoes and mix everything until all the potatoes are well coated.

For the first fry
In a large deep pan, heat the oil and fry the potatoes in batches over medium low flame, until they are light golden brown and crispy from outside and fluffy from inside. Once done, remove them on a plate.

For the second fry
Heat up the oil over high flame and then double fry the potatoes the second time. Flash fry the potatoes for 1 minute, this will ensure that the potatoes are very crispy from outside. Once done, remove them on a plate.

For the sauce / gravy
Heat a wok over high heat; pour oil
Add garlic, ginger fry for a minute
Next add the onion, green chilis and capsicum, cook for 1 minute over high heat.
Add light soya sauce, red chili sauce, tomato ketchup and cook for 1 minute over high heat.
then pour 1/4 cup water and bring it to a boil.
After a minute add tomato ketchup, black pepper and then pour water and bring it to a boil.
In a small bowl combine corn flour and water to make a slurry, and stir. Add one teaspoon at a time to the sauce and cook for 30 seconds.
Once the sauce has thickened, turn off the flame
Finally add the fried potatoes and spring onions, Give it a good mix and coat all the fried potatoes with the sauce.
Garnish with spring onions green and sesame seeds.
Crispy Restaurant Style Honey Chili Potato is Ready
Serve Hot

Notes:
We have to dry coat the potatoes so that the wet coating sticks to the potatoes evenly.
The batter has to be thick consistency.
Adding slurry to the sauce will thicken the sauce and it will ensure even coating of the potatoes. You can skip the slurry, but use less water.

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