Honey Chilli Potato

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Indo-Chinese vegetarian recipe

Video recipe:


  • 4 medium-sized potatoes, cut in long pieces;
  • 3 tbsp of refined wheat flour (maida in India);
  • Big amount of cooking oil for deep frying;
  • 1 onion, cut in big square pieces;
  • 1 green chilli, chopped (optional);
  • 1 inch piece of ginger, chopped;
  • 1 clove of garlic, chopped;
  • 1 tomato, chopped;
  • 1 capsicum, cut in big square pieces;
  • 1/4 tsp of red chilli powder;
  • Salt to taste;
  • 1 tbsp of tomato sauce;
  • 1 tbsp of chilli sauce (optional);
  • 2-3 tbsp of honey;
  • 1 tbsp of soy sauce;
  • 1 glass of water


  • Add 2 tbsp of wheat flour and salt to potatoes, mix properly;
  • Deep fry the potatoes, first on low flame, then on high. Spread them so they wouldn’t stick together and keep mixing occasionally;
  • When the potatoes turn golden-brown, remove them on a paper kitchen towel so that it would soak excess oil;
  • Follow the same steps with other potatoes;
  • Add 2 tbsp of oil on another pan, spread it;
  • Add onions and fry them until they start getting transparent;
  • Add green chilli, ginger and garlic, cook until onions turn golden;
  • Add tomatoes and cook for 2 mins;
  • Add capsicum and cook until all vegetables are soft;
  • Add red chilli powder and salt to taste;
  • Add tomato sauce, chilli sauce, honey and soy sauce, mix well and keep on low flame;
  • Mix 1 tbsp of flour in a glass of water, mix very well to avoid lumps;
  • Add flour-water mix to the vegetables, keep mixing until it thickens;
  • Add potatoes to the vegetable sauce and mix carefully;
  • Cook for 2-3 mins more and switch the gas off.

Bon Appetit!

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