This super addictive snack is made from fried chilli potato fingers tossed in a sesame honey chilli sauce that’s sweet and spicy and will have you licking your fingers!

Let’s just say you will want to eat it straight from the wok!

When it comes to vegetarian food in a country like India, crispy honey chilli potatoes are always in demand. 

Why? 

First of all, we love potatoes. Second, the crispy potatoes are covered in popular Indian-Chinese sauces.

Despite being tossed with the sauce, honey chilli potatoes retain their crispness. It’s really the crunch that makes this recipe special.

Not everyone has all the ingredients or equipment to cook this recipe, so here are some substitutions for you!

INGREDIENT SUBSTITUTIONS:

  • Honey: If you are looking for a vegan sweetener substitute, you can use sugar or sugar syrup.
  • Gluten-free:  Instead of all-purpose flour, use rice flour and corn flour in equal amounts.
  • Soda: If you do not like the taste of plain soda or club soda, you can readily substitute ice-cold water for it.

VARIATIONS:

  • Spice: For a balanced taste, I have added red chilli powder, green chilli powder, and black pepper. You can omit one or two but remember, the key is to balance!
  • Ultra crispy: Double-fry the potatoes, but ensure you’ll serve them immediately.
  • Kid-friendly: For an extra sweet result, skip the green chilli and add another teaspoon of honey.
  • Quick version: You can substitute frozen french fries for fresh potatoes. There is no need to use the batter for this. Fry directly and add it to the recipe.

EQUIPMENT:

Most chefs use wok pans, but you can use any large non-stick or carbon steel/stainless steel pan.

SOME EXPERT TIPS:

  • When frying potato fingers, cutting them into uniform shapes is important. Most people like to cut them into ¼ inch to ⅓ inch thickness.
  • When frying potato fingers, the oil temperature should be between 175 C and 180 C. 
  • Deep frying requires approximately two cups of oil, and the same oil can also be used for second frying.
  • The salt must be added in 3 stages – in the beginning, while the potato is cooking. Secondly, it is already present in sauces and in the batter, where it is added a bit. Adding more will make it too salty and unbalanced, particularly in the tossing and battering.
  • Depending on your taste, you may adjust the amount of honey.
  • For coating the potatoes in sauce, a wok is the best choice, as it provides more space for tossing, but if you don’t have one, use a frying pan instead.

NUTRITION:

  1. Calories: 245kcal 
  2. Carbohydrates: 40g
  3. Protein: 5g
  4. Fat: 8g
  5. Saturated Fat: 1g
  6. Sodium: 312mg
  7. Potassium: 581mg
  8. Fibre: 5g
  9. Sugar: 6g
  10. Vitamin A: 198IU
  11. Vitamin C: 24mg
  12. Calcium: 42mg
  13. Iron: 5mg

FAQS:

Q: Is it possible to bake or air fry these instead of deep frying them?

A: It is not possible to do it with this batter. Alternatively, you can air fry or bake frozen french fries and use them in the recipe rather than deep frying them. However, it will have a different texture from these.

Q: How long do the crisps last?

A: As we toss in sauces, it soaks into the outer layer. It won’t stay crispy for long. It should be served immediately. In comparison to once-fried potatoes, double-fried potatoes are much crisper.

Q: Do I have the option of making a thick batter?

A: Yes, if you prefer puffy and crispy potatoes, you can coat them in a thick batter.

Q: What is the purpose of adding baking powder and plain soda?

A: Both components contribute to the batter’s lightness, airiness, and crispiness. Even if the batter is thick, it is very well possible to skip it. Moreover, note that it is not baking soda but baking powder.

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