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Crispy fried potato fingers tossed in a sweet and spicy sauce with crunchy onions and bell peppers. This popular Indo-Chinese appetizer is a crowd-pleaser, perfect for parties or a satisfying snack.
Prepare the Potatoes (15 mins)
First Fry the Potatoes (8-10 mins)
Crispy fried potato fingers tossed in a sweet and spicy sauce with crunchy onions and bell peppers. This popular Indo-Chinese appetizer is a crowd-pleaser, perfect for parties or a satisfying snack.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 413.2 calories per serving with 5.1g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Second Fry for Extra Crispiness (5 mins)
Prepare the Honey Chilli Sauce (5 mins)
Combine and Serve (2 mins)
For a lower-fat option, toss the coated potatoes with 2 tbsp of oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp. You can also use an air fryer.
Make it a more complete dish by adding crispy fried paneer cubes, tofu, or chicken along with the potatoes.
Add 2-3 slit green chillies along with the ginger and garlic, or increase the amount of red chilli sauce for extra heat.
Replace the red chilli sauce with 1-2 tablespoons of Schezwan sauce for a different, more pungent and garlicky flavor profile.
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to the body, making this a filling and satisfying snack.
Bell peppers (capsicum) are packed with Vitamin C, a powerful antioxidant that helps boost the immune system and protect cells from damage.
Ginger, a key aromatic in the sauce, is well-known for its digestive properties, helping to soothe the stomach and reduce nausea.
Garlic contains allicin, a compound known for its potential antibacterial properties and benefits for heart health.
The key is the double-fry method. The first fry at a lower temperature cooks the potato, and the second fry at a high temperature makes it crispy. Also, ensure your potatoes are completely dry before coating and toss them in the sauce only at the very last moment before serving.
Honey Chilli Potato is an indulgent appetizer because it is deep-fried and the sauce contains sugar from honey and ketchup. It's best enjoyed in moderation. For a healthier alternative, you can bake or air-fry the potatoes instead of deep-frying them.
A typical serving (around 275g) of homemade Honey Chilli Potato contains approximately 450-500 calories, primarily from the potatoes, oil absorbed during frying, and the sweet sauce.
Yes, you can prepare the components in advance. Double-fry the potatoes and store them in an airtight container at room temperature. Prepare the sauce and store it in the refrigerator. When ready to serve, reheat the sauce in a wok, and you can even briefly re-fry the potatoes for 1 minute to make them hot and extra crisp before tossing.
Absolutely. To make it gluten-free, replace the 2 tbsp of all-purpose flour (maida) with an equal amount of rice flour or more cornflour for the coating. Also, ensure you use a gluten-free soy sauce, such as tamari.
This recipe goes great with these complete meals
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