Crispy Honey Chilli Potatoes

INGREDIENTS:

  • 4–5 medium Potatoes, in the buff and turn over fingers
  • Oil for deep cookery

First Coating:

  • 2 teaspoon chilly powder
  • 1 teaspoon Garlic Paste
  • 1 teaspoon Red chilly Paste
  • 3 tablespoon Corn Flour
  • 3 tablespoon All Purpose Flour
  • 2 teaspoon Salt

Second Coating:

  • 3 tablespoon All Purpose Flour
  • 3 tablespoon Corn Flour
  • 1/4 teaspoon Black Pepper
  • 2–3 tablespoon Water

For the Sauce:

  • 2 tablespoon Oil
  • 1 tablespoon finely cut Garlic
  • 1 teaspoon Red chilly Flakes
  • 3 tablespoon White benne Seeds
  • 1 teaspoon Vinegar
  • 1 teaspoon soy
  • 2 tablespoon ketchup
  • 1 one/2 tablespoon Honey
  • 1 teaspoon Red chilly Paste
  • 1/4 cup Water + one teaspoon Corn Flour mixed to create a suspension
  • 2 tablespoon cut onion (green half only)
Crispy Honey Chilli Potatoes
Crispy Honey Chilli Potatoes

INSTRUCTIONS:

  1. Wash potato fingers well in running water and put aside. This removes any further starch within the potatoes.
  2. Mix along corn flour, all purpose flour, chilly powder, chilly paste and salt. Coat the potato fingers equally with this flour combine. Heat oil in an exceedingly pan or karahi and deep fry the potato fingers in batches until the potato is 0.5 stewed. It’s vital that you just drop one potato finger at a time in to the oil so they don’t stay together (watch video on top of to examine a way to do this). take away the potato fingers on a tissue lined plate and allow them to cool.
  3. For the second coating, build a medium thick batter with all purpose flour, corn flour and pepper powder by adding simply some tablespoons of water. Dip the 0.5 done fries during this batter and fry once more in hot oil until crisp and golden. Drain on a room paper and keep aside.
  4. Heat a pair of tablespoons oil in another pan, add cut garlic and fry for some seconds. Add chili flakes and benne seeds and saute for one more minute to toast them. currently add vinegar, soy sauce, ketchup, honey and therefore the red chili paste and stir along. combine corn flour with 1/4 cup water to create a suspension and add this to the honey- vinegar mixture within the pan and stir for some seconds until it thickens.
  5. Add the deep-fried potato fingers and onion greens and toss along so they’re coated equally in sauce. turn off the flame and serve instantly fancy with some a lot of benne seeds and onion greens.

NOTES:

  • You may regulate the number of honey as per your style
    Its vital to chop the potato fingers equally so they cook equally
  • You will want more or less 2 cups oil for deep cookery, and you’ll use an equivalent oil for the second cookery
  • A pan is that the best thanks to coat the potatoes in sauce, as a result of it provides enough area to toss them around, however if you don’t have one, be happy to use a pan

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