For the potatoes

2 potatoes, peeled and sliced
3-4 Tbsp cornflour or maida
to taste
1 tsp red chilli powder
Oil, for deep frying


Honey Chilli sauce Base

  1. 1 tsp oil
  2. 2 spring onions (with stalk), sliced
  3. 1 Tbsp garlic paste
  4. 1 capsicum, sliced
  5. 2 Tbsp honey
  6. Salt, to taste
  7. 1/4 tsp soya sauce
  8. 3 tsp white sesame seeds
  9. 2 tsp chilli sauce
  10. 1 slit green Chilli
  11. 1 tsp Ketchup



  • Cut the potato into Finger style, par boil them for about 5 to 6 minutes in boiling water.
  • Drain them and pat them dry. Make a paste of corn flour and water. Coat the potatoes in corn flour batter.
  • Fry them on medium flame till they turn golden, remove them on a kitchen towel to remove the excess oil.
  • Fry them in oil once more to make it very crispy. Remove on a kitchen towel to blot the excess oil and keep aside.

Honey Chilli Potatoes

  • Heat oil in a pan, add some seasame seed and garlic paste. Cook till fragrant.
  • Add the slit green Chilli along with the bell peppers. Cook for a minute and add the ketchup, chilli sauce, soya sauce and stir in the honey.
  • Toss the potatoes in the sauce and cook for a minute or two.
  • Serve in a plate and top with sesame seeds and spring onion.

Leave a Reply

Your email address will not be published. Required fields are marked *

nineteen − one =