RECIPE FOR HONEY CHILLI POTATO

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Honey Chilli Potatoes Recipe | How to Make Honey Chilli Potato | Chilli Potatoescredit to google

An Indo-Chinese fusion dish called honey chili potato is popular both as street cuisine and on restaurant menus. Crispy fried covered potatoes that have been hastily tossed in a glossy honey-soy sauce are just delicious.

Who doesn’t enjoy a homemade treat? This tasty meal makes a fantastic appetizer on a Saturday night!

INGREDIENTS
Is anyone who dislikes potatoes? These are the ingredients you will need to make this delicious starter.

  • Potatoes
  • Sesame seeds
  • Honey
  • Garlic
  • Spring onion
  • Capsicum
  • Corn flour (starch)
  • All-purpose flour
  • Rice flour
  • Plain soda
  • Baking powder
  • Red chili powder
  • Black pepper powder
  • Green chili
  • Soya sauce
  • Chilli sauce
  • Tomato ketchup

INSTRUCTIONS
See the detailed instructions for making honey-chilli potatoes below.

COOK POTATOES

  1. Prior to peeling and slicing, wash the potatoes. Then, make thin, equal-thickness strips out of the slices.
  2. Keep it submerged in water.
  3. After a single rinse, add the potato to a saucepan of boiling water. a three-minute boil. Remove thoroughly from the water.
  4. Fill a mixing basin with it. Include 2 tablespoons of maize flour.
  5. Stir thoroughly to coat all the potatoes. Set aside.

PREPARE SAUCE

  1. Oil in a wok or pan is heated. Add the green chilies and finely sliced garlic after that. Add sesame seeds after 30 seconds of frying. Roast garlic until it begins to turn golden.
  2. Add the chopped white part of the spring onion and the capsicum after that, and sauté for a minute. Don’t overcook it; let the crunchiness remain.
  3. Add ketchup, soy sauce, chili sauce, red and black pepper powders, and red chili powder. Add a healthy dose of salt.
  4. If the mixture is still too thick, add 2 to 3 tablespoons of water and stir well. Just long enough for the sauce to become glossy. Put off deep-frying potatoes till later.

To the water-dissolved maize flour from the previous step, add 12 a teaspoon. This guarantees a balanced flavor and a more sauce-like basis. I’ve tried both approaches. It depends on how saucy or just to coat the potatoes you want it.

PREPARE BATTER

  1. Let’s start with making the batter. All-purpose flour, rice flour, maize flour, a little salt, and baking powder should be added to a mixing bowl.
  2. Mix it up rapidly. Prepare a runny batter by adding cold soda (or chilled water) to the mixture. neither watery nor thick.

FRYING POTATOES

  1. In a pan, heat enough oil. I separated the potatoes into two or three pieces.

    Into the batter, add the first batch. The potatoes should be thoroughly mixed before being carefully dropped one by one in the oil. Avoid congregating in one area.

  2. Do not stir during the first minute of cooking. You can stir it once it has been cooked.

    If the truck is together, there’s no need to worry. It will easily separate with minimal work when it becomes cooked and crispy.

  3. Just cook on a medium flame. If you cook it longer on a medium burner, it will get crispy. Let it turn golden. Drain over a piece of paper. To complete everything, repeat the same.

    For results that are incredibly crispy, you can choose to flash-fried the potatoes. After it has finished frying, allow it to cool for 10 to 15 minutes.

    Reheat the oil and quickly cook the food without significantly changing its color. This makes for incredibly crispy fried potatoes.

TOSSING HONEY CHILLI POTATO

  1. Once more, warm the sauce over a flame. I put the fried potatoes in.
  2. To quickly coat all of the potatoes, mix or toss.
  3. After thoroughly covered, drizzle honey.
  4. To immediately coat all the potatoes, quickly combine or toss. Add some green onions as a garnish.

Honey-chili potatoes should be served right away with roasted sesame seeds as a garnish. Instead, you might serve it over a bed of tender fried rice noodles.

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