Honey chili Potato

 Hey Foodies!!!

When you think of potatoes, what is it which cannot be made from them. And what tops the desirable list is the 'Honey Chili Potato'. A little more than finger fries and a little less than veg Manchurian,  these spicy potato fingers are right away delicious. Let's dive into a plate full of yumminess!!

Ingredients

For potato wedges

• Three medium sized potatoes
• table salt
• 4 tablespoons corn flour
• 1 tablespoon chili flakes
• 3 tablespoons refined flour
• half a teaspoon black pepper powder
• one fourth teaspoon ginger garlic paste
• a pinch of baking soda
• oil to fry

For gravy

• 3 tablespoons mustard oil
• 5 cloves finely chopped garlic
• an inch of ginger finely chopped
• a green chili finely chopped
• small onion petals
• small capsicum diced
• table salt
• half a teaspoon black pepper powder
• 1 teaspoon soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili flakes
• 1 teaspoon white sesame seeds
• corn flour slurry
• 3 dollops of honey
• pinch of red edible food color
• 1 teaspoon green chili sauce

Procedure

1. Take the potatoes. wash and peel the skin. Cut the potatoes into even sized wedges like you cut for French fries.
2. Take a large pan and fill it with water. Keep it on high flame. Add in the wedges when boiling starts. Stir the potatoes in the water for about 10 minutes to remove excess starch.
3. Drain of the water and keep the wedges aside.
4. Take a bowl and add 3 tablespoons of corn flour, table salt and chili flakes. Mix them thoroughly.
5. Take oil in a frying pan and heat it over high flame and keep the flame high. 
6. Put the wedges into the corn flour mixture and coat them uniformly. Now fry the wedges one by one in the oil only up to a golden brown color or half cooked.
7. Drain off excess oil using a tissue paper.
8. Now we will make a refined flour slurry to coat our wedges and prepare them to refry. Take a mixing bowl and add refined flour, left over of corn flour mixture, salt, black pepper powder, baking soda and ginger garlic paste. Add in the water to make a flowy consistency like that of Besan to make pakoras.
9. Coat the wedges with the slurry and deep fry them until cooked. Drain off the excess oil. Your wedges are ready.
10. Now take a pan and add in 3 tablespoons of mustard oil. Add chopped ginger, garlic and green chilis in the pan. Once the raw aroma of garlic goes, add onion petals and diced capsicum. Toss the vegetables until cooked.
11. Now add soy sauce, green chili sauce and tomato ketchup in the pan. Add in a cup of water. Let it simmer on low flame.
12. To make corn flour slurry, take a spoon of corn flour and mix it with water to make a uniform slurry. Add this into the pan. Now add red food color, chili flakes, black pepper powder and white sesame seeds into the pan.
13. Let the gravy thicken. Now add honey into the gravy. Drop in the potatoes and toss for a uniform coating. Your potatoes are ready to be eaten.

Suggestions

• 
  You can use the potatoes with skin intact. This will make them extra crispy.
• You can add in half a teaspoon of white sugar if you like to make the gravy more sweet than spicy.
• You can use red chili powder instead of black chili powder. Just reduce their quantity to half.
• You can add other vegetables like baby corn, sweet corn kernels, carrots, beans etc to the gravy as per your choice.
• You can use refined oil for preparation instead of mustard oil.

Do try the recipe and drop in your comments!!

Keep munching!!