In this honey chilli potato recipe, you will find all the secret tips and tricks to make the Indo Chinese restaurant style chilli potatoes at home.
- Tips for Crispy Potatoes
- Tips for Golden Honey Glaze
- Watch Honey Chilli Potato Video
- Honey Chilli Potato Recipe
Honey Chilli Potato is Indian Chinese-style fried potato fingers tossed in a sweet and spicy sauce. It is crunchy, sweet, spicy, and truly addictive.
My first tryst with honey chilli potato was, as a kid, at our neighbourhood’s Indian- Chinese Cuisine restaurant. It was one of my favourite potato snacks.
For a country like India, where there are so many vegetarian food lovers, crispy chilli potato is always in demand. Reason? One, we love potatoes. Second, the crispy potatoes are glazed with famous Indian – Chinese sauces – what’s not there to love?
There are a few key elements to make restaurant-style chilli potatoes:
- Perfectly cooked potato fingers
- Crispy and crunchy potato fingers
- Golden honey glaze on the outside
- Perfect balance of flavours in the sauce
Tips for Crispy Potatoes
- Soak potato wedges in iced water (this helps remove starch from the potatoes) and then pat dry with a cloth ( refer to recipe video ). Next, parboil the potatoes in salted water till al-dente (almost cooked).
- A double-frying cooking technique gives the potatoes the envious crunch that the chilli potato is known for. With double-frying, the crunch lasts even after glazing with sauce later, which isn’t the case with regular deep-frying.
- Double-frying is the secret technique used by fast-food chains and Asian restaurants for a crisp exterior and a perfectly cooked interior.
Tips for Golden Honey Glaze
- The main ingredients required for the sauce are honey, red chilli paste , ketchup, and garlic, along with other aromatics. Or you can follow my crispy chilli baby corn glaze recipe and coat the crispy fried potatoes in that chilli sauce.
- Top off the chilli potatoes with spring onion greens, a good drizzle of honey, and sesame seeds.
And the best potato snack is ready!
Watch Honey Chilli Potato Video
Are you a potato lover like me? Here are a few must try potato recipes for every potato lover – Herbed Potato Salad , Crispy Smashed Potatoes , Potato Cheese Balls , or the Skinny Potato Leek Soup .
follow me on Youtube or Instagram for latest recipes.
Ingredients
Ingredients For Crispy Potato:
- ▢ 500 gram potato, peeled
- ▢ ¼ Cup rice flour (chawal ka atta)
- ▢ 2 tablespoon all-purpose flour (maida)
- ▢ 2 tablespoon cornflour (corn starch)
- ▢ Salt to taste
- ▢ 1 teaspoon black pepper powder (kali mirch)
- ▢ oil for deep-frying
Ingredients For Honey Chilli Sauce:
- ▢ 2 tablespoon cooking oil
- ▢ ½ tablespoon minced garlic
- ▢ ½ tablespoon minced ginger
- ▢ 1 green chilli, fine chopped
- ▢ ¼ Cup fine chopped onion
- ▢ ¼ Cup fine chopped capsicum
- ▢ salt to taste
- ▢ 1 tablespoon white vinegar
- ▢ 1 tablespoon soy sauce
- ▢ 1 tablespoon red chilli sauce
- ▢ 1 tablespoon cornflour (cornstarch)
- ▢ 1 tablespoon honey
Ingredients For Garnish:
- ▢ 1 teaspoon white sesame seeds (til)
- ▢ 1 teaspoon red chilli flakes
- ▢ 1 tablespoon fine chopped spring onion greens
Instructions
How To Make Crispy Potato:
- Peel, wash and cut the potato into equal size wedges or fingers.
- Soak potato wedges in ice-cold water for 10 minutes to remove starch.
- Boil water in a saucepan with a pinch of salt. Add potato wedges and boil for 10 minutes or till al-dente.
- Transfer to a plate lined with towel. Allow to cool down completely.
- In a mixing bowl, combine boiled potato wedges, flour, salt and pepper. Mix nicely to coat each potato slice with flour mixture. Do not use any water.
- Heat oil for deep-frying over high heat. Fry the potato wedges in small batches till crisp. If required, double-fry the potato wedges for extra crisp texture. Transfer to a metal colander and set aside.
How To Make Honey Chilli Sauce:
- Heat oil in a stir fry pan. Add ginger, garlic and green chilli. Fry over high heat for a minute.
- Next, add onion and stir fry for a minute. Add capsicum, sauces, salt and stir fry for 2 – 3 minutes.
- Combine corn flour with ¼ cup of water and make a liquid paste. Add this paste to the sauce and stir to combine.
- Once sauce starts thickening, add the fried potato wedges, white sesame seeds, spring onion, red chilli flakes and honey. Mix nicely.
- Serve honey chilli potato immediately.
Recipe Notes:
- Set aside till all the batches of fries are done. Let them cool down for a bit and then double-fry in the same oil carefully, taking good care not to burn them.
- Frying potato wedges in smaller batches at a time gives you more control over getting the fries evenly cooked, and preventing burning.
- After frying transfer potato wedges to a metal colander or basket rather than a plate. This way they remain crispy and all the excess oil drains out.
Nutrition
We follow a strict NO SPAM Policy
Honey Chilli Potato Recipe
Ingredients
Ingredients For Crispy Potato:
- 500 gram potato, peeled
- ¼ Cup rice flour (chawal ka atta)
- 2 tablespoon all-purpose flour (maida)
- 2 tablespoon cornflour (corn starch)
- Salt to taste
- 1 teaspoon black pepper powder (kali mirch)
- oil for deep-frying
Ingredients For Honey Chilli Sauce:
- 2 tablespoon cooking oil
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- 1 green chilli, fine chopped
- ¼ Cup fine chopped onion
- ¼ Cup fine chopped capsicum
- salt to taste
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon red chilli sauce
- 1 tablespoon cornflour (cornstarch)
- 1 tablespoon honey
Ingredients For Garnish:
- 1 teaspoon white sesame seeds (til)
- 1 teaspoon red chilli flakes
- 1 tablespoon fine chopped spring onion greens
Instructions
How To Make Crispy Potato:
- Peel, wash and cut the potato into equal size wedges or fingers.
- Soak potato wedges in ice-cold water for 10 minutes to remove starch.
- Boil water in a saucepan with a pinch of salt. Add potato wedges and boil for 10 minutes or till al-dente.
- Transfer to a plate lined with towel. Allow to cool down completely.
- In a mixing bowl, combine boiled potato wedges, flour, salt and pepper. Mix nicely to coat each potato slice with flour mixture. Do not use any water.
- Heat oil for deep-frying over high heat. Fry the potato wedges in small batches till crisp. If required, double-fry the potato wedges for extra crisp texture. Transfer to a metal colander and set aside.
How To Make Honey Chilli Sauce:
- Heat oil in a stir fry pan. Add ginger, garlic and green chilli. Fry over high heat for a minute.
- Next, add onion and stir fry for a minute. Add capsicum, sauces, salt and stir fry for 2 - 3 minutes.
- Combine corn flour with ¼ cup of water and make a liquid paste. Add this paste to the sauce and stir to combine.
- Once sauce starts thickening, add the fried potato wedges, white sesame seeds, spring onion, red chilli flakes and honey. Mix nicely.
- Serve honey chilli potato immediately.
Video
Notes
- Set aside till all the batches of fries are done. Let them cool down for a bit and then double-fry in the same oil carefully, taking good care not to burn them.
- Frying potato wedges in smaller batches at a time gives you more control over getting the fries evenly cooked, and preventing burning.
- After frying transfer potato wedges to a metal colander or basket rather than a plate. This way they remain crispy and all the excess oil drains out.
Nutrition
If you’re looking for a healthy, protein packed, incredibly satisfying breakfast, or a light lunch, stop scrolling and try this whipped tofu toast.
- Ingredients You’ll Need
- How To Make Whipped Tofu
- Serving Suggestion
- Whipped Tofu Toast Recipes
Forget avocado toast for a moment. I’m about to introduce you to a game-changer that’s creamy, savoury, packed with protein, and ridiculously easy to make: Whipped Tofu Toast with Grilled Tomatoes.
Why Whipped Tofu?
Think of whipped tofu as the vegan answer to ricotta, cream cheese, or even crème fraîche.
- Protein-Packed: A fantastic recipe to include plant protein in your diet.
- Creamy Dreamy: Achieves an incredibly smooth, spreadable texture.
- Customizable: A neutral base that takes on whatever flavours you add to it.
- Allergen-Friendly: Dairy-free, naturally gluten and sugar free.
And when you pair that creamy, tangy tofu with the sweet, slightly smoky grilled tomatoes? Pure magic.
Ingredients You’ll Need
- Tofu : You want silken tofu for that ultra-smooth, creamy texture. Or alternatively you can use regular firm tofu or paneer for this.
- Tahini Paste for a cheesy, nutty depth without dairy and gluten.
- Extra Virgin Olive Oil for good fat and whipping.
- Seasoning: Garlic, Salt, Pepper, Lemon Juice and Zest.
For the Grilled Tomatoes:
- Tomato Ripe but firm. Roma, on-the-vine, or even cherry tomatoes (halved) work beautifully.
- Olive Oil for grilling the tomatoes.
- Pinch of salt, garlic, and pepper to enhance their natural sweetness.
- Optional fresh herbs for garnish: Basil, parsley, or chives.
- Good quality bread for toast: Sourdough, whole wheat, or gluten-free bread all work well.
Looking for Healthy Recipes?
How To Make Whipped Tofu
Step 1: Prep Your Tofu (No Pressing Required!)
- Carefully open package of tofu and drain off any excess water. You don’t need to press the tofu.
- Break the tofu into easy to blend chunks and add it to a high-speed blender or food processor.
Step 2: Whip It Good!
- Add the lemon juice, tahini paste, garlic, salt, olive oil, and pepper to the blender with the tofu.
- Blend on high using one tablespoon of water at a time until completely smooth and creamy. It should resemble a thick, spreadable cream cheese, avocado spread , or a very smooth hummus .
- Taste and adjust seasoning. Does it need more lemon for tang? More salt to brighten? This is your chance to customize!
Step 3: Grill Those Tomatoes
- Slice your tomatoes into ½-inch thick rounds (or halve cherry tomatoes).
- Drizzle with olive oil, a pinch of salt, garlic, and pepper, and gently toss to coat.
- Heat a grill pan or outdoor grill to medium-high heat.
- Place the tomato slices directly on the hot grill. Grill for 2-3 minutes per side, or until they have nice grill marks and are slightly softened but still hold their shape. You want them warmed through and caramelized, but not mushy.
Serving Suggestion
This whipped tofu makes an excellent dipping sauce. Serve it as a dip along with your favourite crackers.
For breakfast spread it on your toasted sourdough bread and top it with grilled tomatoes or a fried egg. Sprinkle with fresh herbs like basil or chives. A drizzle of good quality extra virgin olive oil or a dash of red pepper flakes wouldn’t go amiss here either!
What’s your favourite way to enjoy Tofu? Here are a few of my favourite tofu recipes – Teriyaki Tofu , Tofu Peanut Butter Ramen , and the Vegan Mapo Tofu .
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Ingredients
- ▢ 100 grams silken tofu, crumbled
- ▢ 2 tablespoon tahini paste (sesame seed paste)
- ▢ 1 tablespoon extra virgin olive oil
- ▢ 4 tablespoon water, at room temperature
- ▢ 1 teaspoon minced garlic
- ▢ 1 lemon juice
- ▢ ½ teaspoon salt or to taste
- ▢ crushed black pepper or to taste
Ingredients For Topping:
- ▢ 2 medium tomatoes
- ▢ chopped basil/chives
- ▢ drizzle of olive oil
Instructions
- Carefully open package of tofu and drain off any excess water. You don’t need to press the tofu. Break the tofu into easy to blend chunks and add it to a high-speed blender or food processor.
- Add the lemon juice, tahini paste, garlic, salt, olive oil, and pepper to the blender with the tofu.
- Blend on high using one tablespoon of water at a time until completely smooth and creamy. It should resemble a thick, spreadable cream cheese or a very smooth hummus. Taste and adjust seasoning.
- Slice your tomatoes into ½ inch thick rounds (or halve cherry tomatoes). Drizzle with olive oil, a pinch of salt, garlic, and pepper, and gently toss to coat.
- Heat a grill pan or outdoor grill to medium-high heat. Place the tomato slices directly on the hot grill. Grill for 2-3 minutes per side, or until they have nice grill marks and are slightly softened but still hold their shape.
- Spread whipped tofu on the toast and serve immediately.
Recipe Notes:
- Do not add all water at once while blending. Start with one tablespoon at a time and add more to get the desired consistency.
- You can easily store whipped tofu in refrigerator for 2 – 3 days in an airtight container.
Nutrition
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