As the saying goes, “Well begun is half done”. This also applies to a multi-course meal. Starters or appetizers play an interesting part of the meal as they not only stimulate the hunger but they also give a great start to your menu.
Today’s dish “Honey Chilli Potato” is an Indo-Chinese preparation. This popular starter is a combination of sweet, spicy and tangy flavours and can be used a snack by itself. The fried potatos marinated with sauce along with the sprinkling of sesame seeds give a nice crispy and crunchy texture from outside however it’s very smooth from within. Moreover, Spring Onions adds a gush of freshness to your taste buds. Without any further adeu, let’s get to the recipe. Happy cooking!!
Ingredients:
- 5- Medium sized potatoes (Aloo)
- 5 or 6- Spring onions (Hari Pyaz)
- 2 tablespoon- Corn flour (Makke ka atta) or all-purpose flour
- 1 tablespoon- Rice flour (Chawal ka atta)
- 2 teaspoons- Red Chilli flacks
- 2 teaspoons- Honey (Shahad)
- 1 tablespoons- Sesame seeds (Safed til)
- ½ tablespoon- Vinegar (Sirka)
- 1 tablespoon- Chilli sauce
- 1 tablespoon- Tomato ketchup
- 1 tablespoon- Soya sauce
- 5 or 6- Garlic cloves (Lehsun)
- 1 inch- Ginger (Adrak)
- 2-Green chilli (Hari Mirch)
- Oil
- Salt (as per taste)
Method :
I have broken down the full process into multiple steps to make it easy to follow:
Step-1 (Preparation)
- Finely chop garlic and ginger.
- Slice green chillies lengthwise.
- Split the Spring onion into green and white portions, chop them separately and keep them aside.
- Dry roast sesame seeds.
- Dilute 1 tablespoon cornflour in 2 spoons of water and make it a paste.
- Wash and peel potatoes. Cut them into wedges (lengthwise as french fries)*.
Step-2 (Potato Wedges)
- Soak potato wedges in cold water for 5 mins. Drain and pat dry with the absorbent paper or kitchen towels.
- Boil 4 cups of water and add 2 teaspoon salt and potato wedges, cook for 3-4 minutes on high flame.
- Take out boiled potato wedges in a bowl, add 1 tablespoon corn flour, 1 tablespoon rice flour and some salt. Toss everything together gently so that wedges get a coat of flours.
- To make wedges crispy, we need to fry them twice; Heat oil in kadai or frying pan. Deep fry potato wedges# in batches, on low-medium flame till the colour changes to slightly golden. Take them out on an absorbent paper.
- Fry potato wedges again in the same oil on high-medium flame till the colour changes to golden brown. Your potato wedges are done, take out on an absorbent paper and keep them aside.
Step-3 (Sauce)
- Heat 1½ tablespoons of oil in another pan add chopped ginger, garlic and sliced green chillies. Sauté for 2 minutes. Then add the chopped white portion of the spring onions and sauté for one more minute. Now add soya sauce, chilli sauce, tomato ketchup and Vinegar, mix well.
- Add corn-water paste into the pan and cook for another 2 minutes. Now add half of the chopped green portion of spring onion (keep the other half for garnishing) and honey and sauté for a minute. Your sauce is ready.
Step-4 (Final step)
- Add fried potato wedges into the sauce and mix well. Now add roasted sesame seeds and sprinkle some chilli flacks, give everything a nice mix.
- Transfer in a serving plate and garnish it with green spring onions. A tangy and flavorful appetizer is ready to serve hot.
Note: *- To save time, you can also use frozen potato wedges readily available in the market. #- For a healthier cooking, you can choose to air-fry or bake the potatoes instead of deep frying.Follow us to get latest recipes:
