Crispiest Sweet Honey Chilly Potatoes

2015-01-30
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Since I was a kid chilly potato has been one of the dishes close to my heart. In fact most of the elements of Indo-Chinese cuisine have been a founding member of the first invasion of my palate. But in my experience in many places and blogs the recipe made/given is either incorrect or not quite up to the standard we have come to expect from good restaurants. The biggest flaw being the “SOGGYNESS” of chilly potatoes as soon as they were made…..I came up with the idea of coating chilly potatoes similar to the fabulous formula of making Indian puff pastry. It is after all it an Indo-Chinese dish! So basically, if you add OIL in the flour coating and mix it thoroughly before adding water it kind of becomes similar to a puff pastry batter. Additionally, double coating and double frying makes the coating on potato perfect, which stays crispy for a long time. With just an additional extra effort of just 5-10 minutes you can get unbelievable results and relish crispy chilly potatoes that you desire.

So I hope you give it a try soon and end up with amazing results .Enjoy…

 

Ingredients:

For the first coating (dry batter)

½ cup all-purpose flour (Maida)

¼ cup corn flour

1/8 tsp. salt

2 tbsps. Oil

 

For the second coating (liquid batter)

½ cup all-purpose flour (Maida)

¼ cup corn flour

1/8 tsp. salt

2 tbsps. Oil

½ cup water (fill the cup till the top)

 

For the sauce:

2 mid- size potatoes

4 Green onions / ½ red onion (sliced)

½ bell pepper (capsicum sliced)

1 tsp. of ginger (chopped)

6-8 cloves of garlic (chopped)

3 tbsps. Honey/1-1.5 tbsp. sugar

1 tsp. sambal (chilly sauce basically)

2 tbsps. Soya sauce

1 tsp. tomato ketchup

¼ tsp. black pepper/ ¼ tsp. white pepper

1/8 tsp. Monosodium glutamate (also known as ajinomoto)

½ tsp. sesame seeds (optional)

 

NOTE: If you don’t want to use MSG just increase the amount of salt.

But it will decrease the taste of the sauce

Salt to taste (1/2 tsp. – 3/4 tsp.)

 

 INSTRUCTIONS TO MAKE THE RECIPE:

 

 

KEY POINTS:

  1. Add oil in the batter for coating..
  2. Coat the potatoes twice; first with dry batter and then with liquid batter.
  3. Fry the potatoes twice; first on a high flame for 2-4 minutes , And then on low flame until golden brown.
  4. Add honey/sugar in the sauce after turning the flame off.
  5. Add potatoes in the sauce after 5 minutes of turning the flame off.

 

Related Recipes:
  • Vegetable Fried Rice

  • VEGETABLE CHEESE SHOTS

  • Tamarind Chutney / Imli Chutney Restaurant Style

  • Chicken and Cheese Shots – Homemade

  • HOW TO MAKE THE BEST POSSIBLE PIZZA DOUGH @ home

Recipe Comments

Comments (10)

  1. posted by Nancy Rai on February 7, 2015

    Hello Bharat Ji ,Thank you for wonderful recipe.i just prepared for my son Tanush.He liked it very much.want to send the pic of recipe.How can I sent you..Regards..Nancy

      Reply
    • posted by Bharat Wadhwa on February 7, 2015

      thank you so much 🙂 you can like me on facebook and send a pic in messages link :www.facebook.com/bharatzkitchen

        Reply
  2. posted by Stut on February 28, 2015

    Can we make this with frozen french fries. I’m Living in the us and have no servants you see

      Reply
    • posted by Bharat Wadhwa on March 1, 2015

      you can but they will never stay crispy… what you can do is make the sauce as a dip hehh all the best (”,)

        Reply
  3. posted by parveen on March 15, 2015

    I’ve prepared most of ur recipes n they’ve turned out good…thanks for ur awesome recipes..u really work hard…keep it up…plz can u show how to make puff pastry dough..i’ve tried many times but the butter ooozes out of the dough n the puff pastries turn out flat…thanks

      Reply
  4. posted by anusha on July 11, 2015

    Hello bharat.. 1) Is this corn flour or corn starch?
    2) While making Sause, what is the amount of oil in pan before adding ginger?

      Reply
    • posted by Bharat Wadhwa on July 15, 2015

      its actually corn starch but if you live in India people call it corn flour and the amount of oil added before is about 1.5 tbsp

        Reply
  5. posted by Jasleen on January 26, 2016

    Hello bharat, I tried this recipe yesterday n it turned out sooo good. It was crispy. Thanx a lot. U really work hard. Plz if u can, there is a request plz add a recipe of crispy veg spring rolls.

      Reply
  6. posted by Garima on February 6, 2017

    Hello bharat..
    is ararot called as corn flour? I m stuck at this ingredient..

      Reply
  7. posted by Garima on February 18, 2017

    After some research i found out that ararot and corn flour are not same…but can i use ararot in place of corn flour??
    Plz reply..

      Reply

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