Honey Chilli Potatoes, Potatoes in Honey Chill Sauce
by Tarla Dalal
Added to 27 cookbooks
This recipe has been viewed 6306 times
Everything about this starter is peppy – from the potato fingers to the sauce. Unlike many recipes, which derive the flavour mainly from the sauce and seasonings, here the potatoes perked up with garlic and chilli powder, even before deep-frying, to make sure that the flavour seeps in right to the core. The crisp potato fingers are then tossed with more garlic, spices, sauces and of course, honey, to make mouth-watering Honey Chilli Potatoes. This sweet and spicy treat can be served as a starter or as an accompaniment for noodles or fried rice.
- Sprinkle cornflour on the potatoes and toss gently. Heat the oil for deep-frying in a deep non-stick pan and deep-fry the potatoes till they turn brown in colour from all the sides. Drain on an absorbent paper and keep aside.
- Heat the chilli oil in a broad non-stick pan, add the honey, chilli flakes, tomato ketchup, soy sauce and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the fried potatoes, toss well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve immediately garnished with spring onion greens.
Nutrient values per serving
|Vitamin A||372.1 mcg|
|Vitamin B1||0.5 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||3.8 mg|
|Vitamin C||18.8 mg|
|Folic Acid||77.4 mcg|
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