Honey Chili Potatoes

Here’s a recipe of something that’s easily doable at home. This isn’t exactly health food, but more like a bit of sinful indulgence or an interesting appetiser when you are entertaining.


Potatoes (you can julienne 3 large potatoes into finger sized pieces).

I have used baby potatoes.

500 gms baby potatoes

1 inch root ginger minced

8-10 garlic cloves crushed

4-5 green chillies slit

1 teaspoon Kashmiri Chilli powder

Oil for frying

Red or green chilli sauce

corn flour/corn startch(or maida)

Tomato ketchup

spring onions

1 tbsp sesame seeds

Greens of spring onions

1 teaspoon honey 

1 teaspoon kashmiri chilli powder.

Parboil the potatoes so that they are nearly cooked but not quite.

Peel and allow to cool.

Add 1 teaspoon of ginger-garlic paste, salt, chilli-powder, some red chilli sauce and corn flour.

Mix thoroughly and see that the potatoes are well-coated with the paste. Deep fry in a wok(alternatively you can bake them in the oven/microwave for a healthier option). 

For the sauce. 

Heat oil in a wok. When oil is smoking add sesame seeds and slit green chillies.

Allow the sesame seeds to brown a little. Now add the ginger and garlic but don’t let it brown. Add the potatoes. Stir for a minute.

 Make a paste of chilli sauce, tomato ketchup, kashmiri chilli powder, salt and corn starch and a couple of teaspoons water and add this mix.

Stir fry so that the sauces coat the potatoes well.

Adjust the quantity of sauces if you find the coating light. T

he consistency of the final dish is similar to that of dry manchurian, paneer chilly etc.

Check seasoning.

Finally, add spring onion greens and honey and turn off heat.

You can go easy on the honey if you don’t like the sweet flavour or skip it altogether and make chilli potatoes.

Personally I love the flavour that honey imparts. 

By Jasmine Chokshi


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