Thursday, November 20, 2014

Honey Chilli Potato

I'm Honey Chilli Potato

It was long I was planning to do a Chinese platter at home. But for some or the other reason the planning was trashing each time. On Wednesdays when hubby works from home, I was determined to make this as lunch. :)

After lot of thoughts on the menu I decided on going simple and the menu of yesterday's wacky Wednesday was vegetarian Hakka noodles with vegetable Manchurian and Honey Chilli Potato. 

Lot of effort and time, but looking the the food and later on compliments from hubby made the efforts worth it.

I was trying honey chilli lattes for the first time but had a fair idea on how to do them. So here is my process of making these perfect crispy, honey glazed and tangy honey chilli potatoes.

- 4 medium potatoes washed,pealed and cut into shape like those of French fries.
- salt to taste
- 1/4 cup Plain flour
- 2 tbsp corn flour
- 2 cups warm water
- 1 tbsp of oil
- oil for frying
- 1/3 cup finely chopped spring onion
- 1/3 cup finely chopped green bell pepper
- 1.5 tbsp of cornflour mixed in 1/4 cup of cold water
- 1/2 tsp. of black pepper crushed/powder
- 1 tbsp soya sauce
- 1 tbsp schezwan sauce
- 2 tbsp honey
- 1 tbsp tomato ketchup
- sesame seeds for garnishing

1. Take washed, pealed and chopped potatoes on a bowl. 
2. Add warm water and little salt and let this rest for at least 10 minutes. This process will take the excess stretch out from potatoes.
3. In a separate bowl, take flour, corn flour, salt and 1/2 tbsp of oil. Mix it throughly. The outcome of this mixture would be that of coarse bread crumbs.
4. Now add little  water to this mix and make it a thick batter. Ensure to add water little by little to avoid any lumps.
5. OnCe this batter is ready, keep the oil and wok on medium flame for frying.
7. Drain the water from potatoes throughly and put them on the flour batter.
7. When oil is heated put the sliced potatoes chips one by one in the oil and fry for approx. 3-4 minutes on medium flame and then take them out kin paper towel.
8. Rest them for few minutes and the. Again put them to fry, this time on low flame till they turn golden brown.
9. For sauce, take a puma, heat remaining 1/2 tbsp of oil.
8. Add chopped onion and capsicum and salt to taste, sauté for about a minute or so.
9. Add cornflour and water mix and stir quickly. 
10. Now quickly add soya sauce, schezwan sauce pepper powder and ketchup.
11. Turn the flame down to minimum possible and let this cook for 2-3 minutes. Ensure to stir continuously.
12. Once the sauce is thickened turn the flame off.
13 . Add honey for glaze and let the sauce cool  little. 
14. Add potato chips and mix well.
15 garnish with chopped spring onion greens and sesame seeds.

For your tummy these tummy honey chilli potatoes are ready...:) :D

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