📝 About This Recipe
A quintessential star of the Indo-Chinese 'Desi-Chinese' culinary movement, these Honey Chilli Potatoes are a masterclass in contrasting textures and flavors. Double-fried potato batons are tossed in a sticky, umami-rich glaze that perfectly balances the heat of red chillies with the floral sweetness of honey. This dish captures the vibrant, high-heat energy of Kolkata's street stalls, delivering a crunchy, spicy, and addictive appetizer that is impossible to resist.
🥗 Ingredients
For the Potatoes
- 500 grams Russet or Maris Piper Potatoes (peeled and cut into 1/2 inch thick batons)
- 4 tablespoons Cornstarch (Cornflour) (for coating)
- 2 tablespoons All-purpose Flour (Maida)
- 1 tablespoon Rice Flour (for extra crunch)
- 1/2 teaspoon Salt
- 1 teaspoon Kashmiri Red Chilli Powder (for a vibrant red color without extreme heat)
- 2 cups Vegetable Oil (for deep frying)
For the Sauce Base
- 1.5 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely minced)
- 3-4 pieces Green Chillies (slit lengthwise)
- 1 small Onion (finely diced)
- 1/2 cup Capsicum (Green Bell Pepper) (thinly sliced)
The Glaze Liquid
- 1 tablespoon Soy Sauce (preferably dark soy sauce)
- 2 tablespoons Red Chilli Sauce (adjust based on spice preference)
- 1 teaspoon Vinegar (white or rice vinegar)
- 2-3 tablespoons Honey (high quality liquid honey)
- 1 tablespoon Cornstarch Slurry (mixed with 3 tbsp water)
For Garnish
- 1 teaspoon Toasted Sesame Seeds (white seeds)
- 2 tablespoons Spring Onion Greens (finely chopped)
👨🍳 Instructions
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1
Scrub and peel the potatoes. Cut them into uniform batons (fries shape) and immediately soak them in a bowl of ice-cold water for 15 minutes to remove excess starch.
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2
Bring a large pot of salted water to a boil. Parboil the potato batons for exactly 3-4 minutes. They should be slightly softened but still hold their shape. Drain and pat them completely dry with a kitchen towel.
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3
In a large mixing bowl, toss the dried potatoes with 1 tablespoon of cornstarch. This 'dry dusting' helps the batter stick better.
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4
Add the remaining cornstarch, all-purpose flour, rice flour, salt, and chilli powder to the bowl. Sprinkle a few drops of water and toss until a thick, tacky coating clings to each potato strip.
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5
Heat oil in a heavy-bottomed wok or kadai to medium-high (approx 325°F/165°C). Fry the potatoes in batches until they are light golden. Remove and drain on a wire rack.
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6
Increase the oil heat to high (375°F/190°C). Flash-fry the potatoes for a second time for 1-2 minutes until they turn deep golden and exceptionally crunchy. This double-fry method is the secret to street-style texture.
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7
In a separate clean wok, heat 1 tablespoon of oil over high heat until shimmering. Add the minced ginger, garlic, and green chillies. Sauté for 30 seconds until fragrant but not browned.
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8
Add the diced onions and capsicum. Stir-fry on high heat for 1 minute; you want them to remain crisp and vibrant.
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9
Lower the heat slightly and stir in the soy sauce, red chilli sauce, and vinegar. Mix well to combine the flavors.
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10
Pour in the cornstarch slurry. Stir constantly until the sauce thickens and becomes glossy and translucent.
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11
Turn off the heat. This is crucial: add the honey now. Adding honey to boiling liquid can make it bitter; folding it in at the end preserves its floral notes.
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12
Immediately add the double-fried potatoes to the wok. Toss rapidly for 30 seconds to ensure every fry is coated in the sticky glaze. Do not over-mix or they will lose their crunch.
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13
Transfer to a serving plate immediately. Garnish generously with toasted sesame seeds and chopped spring onion greens.
💡 Chef's Tips
Always use starchy potatoes like Russets for the best crunch; waxy potatoes will turn soggy quickly. The double-fry technique is non-negotiable for that authentic 'shatter-crisp' exterior. Ensure the sauce is fully thickened before adding the potatoes; a watery sauce will instantly ruin the texture. If you prefer more heat, add a teaspoon of Schezwan sauce or extra green chillies. Work fast during the final tossing stage—the longer the potatoes sit in the sauce in the pan, the softer they become.
🍽️ Serving Suggestions
Serve as a standalone appetizer with extra spicy garlic chutney on the side. Pairs beautifully with a chilled glass of lager or a refreshing Virgin Mojito to balance the spice. Make it a meal by serving alongside Veg Hakka Noodles or Egg Fried Rice. For a party, serve in individual paper cones to mimic the authentic Indian street food experience. Accompany with a side of pickled cucumbers to provide a crisp, acidic contrast to the honey glaze.