Transform Your Snack Game With Crispy Honey Chilli Potatoes Here’s How

Fry potato fingers coated in a flour-cornflour mix until crispy. Make a sauce with garlic, chilli, soy sauce, ketchup, vinegar, and honey. Toss fried potatoes in the sauce, garnish, and serve hot.

Written by: Harpreet Kour Edited by: Harpreet Kour

Published: May 14, 2025, 2:30 PM IST

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https://www.india.com/lifestyle/7-secrets-to-keep-your-vegetables-fresh-for-weeks-7819973/ Copy

Cut potatoes into thin sticks, soak, dry, and coat with a cornflour-maida batter. Deep fry until golden and crispy (double fry for extra crunch).In a pan, saute garlic, ginger, and chillies in oil. Add sauces like soy, chilli, ketchup, vinegar, and a touch of honey. Toss in the cornflour slurry to thicken the sauce. Mix in fried potatoes, garnish with sesame seeds and spring onions, and serve hot.

Ingredients:

For the Potatoes:

• 3–4 medium potatoes (peeled and cut into thin fingers)

• 3 tbsp cornflour

• 2 tbsp all-purpose flour (maida)

• ½ tsp red chilli powder

• Salt to taste

• Water as needed (to make batter)

• Oil for deep frying

For the Sauce:

• 1½ tbsp oil (preferably sesame or vegetable)

• 1 tbsp finely chopped garlic

• 1 tsp finely chopped ginger (optional)

• 1-2 green chillies, slit or chopped

• 1 small onion, sliced (optional)

• 1 small capsicum (green bell pepper), sliced (optional)

• 1½ tbsp soy sauce

• 1 tbsp red chilli sauce

• 1 tbsp tomato ketchup

• 1½ tbsp honey (adjust to taste)

• 1 tsp vinegar

• Salt to taste

• ½ tsp crushed black pepper

• 1 tsp cornflour mixed in 2 tbsp water (to thicken sauce)

• Sesame seeds and spring onions for garnish

 Method:

Step 1: Prepare the Potatoes

• Cut the potatoes into thin, long sticks (like French fries).
• Soak in cold water for 10–15 minutes to remove excess starch.
• Drain and pat dry completely using a kitchen towel.

Step 2: Make the Batter and Fry

• In a mixing bowl, add cornflour, all-purpose flour, red chilli powder, and salt.
• Add just enough water to make a thick coating batter.
• Toss the dry potato sticks in the batter until they’re well coated.
• Heat oil in a deep frying pan or kadhai.
• Fry the potatoes in batches on medium heat until golden brown and crispy.
  (Double fry for extra crispiness: first on medium heat, then again on high heat.)
• Remove and place on tissue paper to absorb excess oil.

Step 3: Prepare the Sauce

• In a wok or pan, heat 1½ tbsp oil.
• Add chopped garlic, ginger, and green chillies. Sauté for 30 seconds.
• (Optional) Add sliced onions and capsicum. Stir-fry for 1–2 minutes till slightly soft.
• Add the sauces: soy sauce, red chilli sauce, ketchup, and mix well.
• Add vinegar, salt, and black pepper. Stir well.
• Add cornflour slurry (cornflour mixed with water) to thicken the sauce.
• Let the sauce simmer for 1–2 minutes until it becomes glossy and thick.
• Add honey and mix gently.

 Step 4: Toss and Serve

• Add the fried potatoes to the pan.
• Toss quickly on high flame so they’re coated well in the sauce.
• Garnish with toasted sesame seeds and chopped spring onions.

 Serving Tip:

• Serve hot as an appetizer or snack. Pairs well with cold drinks or as a side to Indo-Chinese meals.