Crispy Honey Chilli Potatoes

On the off chance that you have eaten nectar bean stew potatoes, what truly emerges is the means by which fresh these potatoes are, regardless of being hurled in the sauce. They can truly emerge for their crunch. What's more, that is truly what this formula is about.

Fresh Honey Chili Potatoes are an excessively addictive bite – browned potato fingers are hurled in a sesame nectar bean stew sauce that is sweet and fiery and will give you sticky fingers that you'll be licking. You can utilize a similar formula to make nectar bean stew cauliflower, nectar bean stew mushrooms, nectar bean stew lotus stem and so on – the conceivable outcomes are extremely huge!

We truly went full scale to accomplish that surface and taste. To ensure that spongy potatoes don't make it to the table in light of the fact that that is the thing that makes these nectar bean stew potatoes so amazing.

The way to making overly fresh nectar bean stew potatoes is to hitter broil the potato fingers twice. Profound broiling them just once results in potatoes that don't hold their shape and get spongy following a couple of minutes. So the potatoes are first covered in a dry blend, rotisserie till they are nearly cooked and afterward cooled for a bit.

Also try our recipe Baked Garlic Parmesan Potato Wedges

Crispy Honey Chilli Potatoes are an appetizer or more like a bar snack to serve with beer or mocktails. fried potato fingers are tossed in a sesame honey chilli sauce.

INGREDIENTS

• 4-5 medium Potatoes, peeled and cut into fingers
• Oil for deep frying

First Coating:

• 2 teaspoon Chilli powder
• 1 teaspoon Garlic Paste
• 1 teaspoon Red Chilli Paste
• 3 tablespoon Corn Flour
• 3 tablespoon All Purpose Flour
• 2 teaspoon Salt

Second Coating:

• 3 tablespoon All Purpose Flour
• 3 tablespoon Corn Flour
• 1/4 teaspoon Black Pepper
• 2-3 tablespoon Water

For the Sauce:

• 2 tablespoon Oil
• 1 tablespoon finely chopped Garlic
• 1 teaspoon Red Chilli Flakes
• 3 tablespoon White Sesame Seeds
• 1 teaspoon Vinegar
• 1 teaspoon Soy Sauce
• 2 tablespoon Tomato Ketchup
• 1 1/2 tablespoon Honey
• 1 teaspoon Red Chilli Paste
• 1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
• 2 tablespoon chopped Spring Onion (green part only)

INSTRUCTIONS

1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
2. Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
3. For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
4. Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
5. Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

NOTES

• You may adjust the quantity of honey as per your taste
• Its important to cut the potato fingers evenly so that they cook evenly
• You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
• A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

Source : https://bit.ly/2Ses0Ai

Read more our recipe Low Carb Breakfast Casserole