Crispy Honey Chilli Potatoes #appetizer #vegetarian

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!

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.

For more detail : https://bit.ly/2UUAVI6

Read more our recipe Low Carb Breakfast Casserole