Friday, 13 September 2013

328.sesame honey chilli potatoes

yummylicious snack

I had sesame honey chilli potatoes for the first time at a food court in one of the malls in Bangalore. it was so delicious and yummy and I was baffled that potatoes too can be made into a yummy Indo-Chinese snack. Paneer, tofu, cauliflower, mushrooms, mixed vegetables, baby corn are all used regularly but potatoes.. that's surprising. However, nowadays its not new for most indo-chinese restaurants to use potatoes as a starter or for a main course. I have made this dish a number of times and never get fed up of it. I have tried both the versions, frying the potatoes and also shallow frying them in little oil. Both taste equally good, but the stir fried ones are a bit soft and the fried ones more crunchier. I love using baby potatoes whenever they are in season.



SESAME HONEY CHILLI POTATOES
4 servings

500g potatoes (use either normal or baby potatoes)

For the coating:

1 tbsp garlic paste
1 tsp red chilli powder
2 tbsp tomato sauce (ketchup)
½-¾ tsp salt
2 tbsp cornflour
1-2 tbsp water


oil for deep frying (if deep frying)
3 tbsp oil (if shallow frying)

1 tbsp sesame oil
4-6 garlic finely sliced
1-2 green chillis sliced
1 tbsp finely sliced ginger

For the sauce:

2 tbsp tomato sauce (ketchup)
1 tsp red chilli powder
1 tbsp vinegar
2 tbsp water
2 tsp honey
¼ tsp salt
1 tsp coarse pepper powder

3 tbsp chopped fresh coriander or spring onions or both
2 tbsp roasted sesame seeds


  1. Boil the potatoes. If you are using big potatoes, let them cool and then cut into chunks or wedges.
  2. Heat oil for either deep frying or shallow frying.
  3. Put the coating ingredients (tomato sauce, salt, cornflour, water and chilli powder) in a bowl. Mix the ingredients.
  4. Add the potatoes and mix gently to coat the potatoes.
  5. When the oil is hot fry the potatoes in batches till they are light golden brown. If you are shallow frying them, keep of stirring occasionally so that the potatoes do not stick to the pan. I prefer to use a non stick pan.
  6. Keep the potatoes on the side till required.
  7. Mix the ingredients for the sauce in a bowl.
  8. Heat sesame oil in a wide pan over high heat.
  9. Add the chopped chillis, ginger and garlic. Stir fry for a few seconds. 
  10. Add the sauce and potatoes and toss for minute.
  11. Just before serving, garnish with the sesame seeds and chopped spring onion/ coriander.
Tips:
  • Adjust the spices according to your taste.
  • If the sauce becomes too thick add a little water to it. Be careful as one tbsp makes a lot of difference to the sauce.
  • Don't over boil the potatoes.
  • Roast the sesame seeds over low heat in a wide pan or tawa.
  • Add finely chopped onions along with the chilli, garlic and ginger if you like.
  • Add a handful of roasted cashew nuts for a more richer dish.
Sending this recipe for the following event:


You may want to check out the following:
dry chilli paneer
salted roasted peanuts





6 comments:

  1. delicious potatoes, where are you? no new post for long time?

    ReplyDelete
  2. This is a really delicious dish, my wife made this dish when we had friends over, we all enjoyed this dish very much, the honey works so well with the chilli sesame seeds and spring onions....

    ReplyDelete
    Replies
    1. Thanks Minesh, had them first time in India at a fast food Chinese place. I too love them.

      Delete
  3. This comment has been removed by a blog administrator.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Friday, 13 September 2013

328.sesame honey chilli potatoes

yummylicious snack

I had sesame honey chilli potatoes for the first time at a food court in one of the malls in Bangalore. it was so delicious and yummy and I was baffled that potatoes too can be made into a yummy Indo-Chinese snack. Paneer, tofu, cauliflower, mushrooms, mixed vegetables, baby corn are all used regularly but potatoes.. that's surprising. However, nowadays its not new for most indo-chinese restaurants to use potatoes as a starter or for a main course. I have made this dish a number of times and never get fed up of it. I have tried both the versions, frying the potatoes and also shallow frying them in little oil. Both taste equally good, but the stir fried ones are a bit soft and the fried ones more crunchier. I love using baby potatoes whenever they are in season.



SESAME HONEY CHILLI POTATOES
4 servings

500g potatoes (use either normal or baby potatoes)

For the coating:

1 tbsp garlic paste
1 tsp red chilli powder
2 tbsp tomato sauce (ketchup)
½-¾ tsp salt
2 tbsp cornflour
1-2 tbsp water


oil for deep frying (if deep frying)
3 tbsp oil (if shallow frying)

1 tbsp sesame oil
4-6 garlic finely sliced
1-2 green chillis sliced
1 tbsp finely sliced ginger

For the sauce:

2 tbsp tomato sauce (ketchup)
1 tsp red chilli powder
1 tbsp vinegar
2 tbsp water
2 tsp honey
¼ tsp salt
1 tsp coarse pepper powder

3 tbsp chopped fresh coriander or spring onions or both
2 tbsp roasted sesame seeds


  1. Boil the potatoes. If you are using big potatoes, let them cool and then cut into chunks or wedges.
  2. Heat oil for either deep frying or shallow frying.
  3. Put the coating ingredients (tomato sauce, salt, cornflour, water and chilli powder) in a bowl. Mix the ingredients.
  4. Add the potatoes and mix gently to coat the potatoes.
  5. When the oil is hot fry the potatoes in batches till they are light golden brown. If you are shallow frying them, keep of stirring occasionally so that the potatoes do not stick to the pan. I prefer to use a non stick pan.
  6. Keep the potatoes on the side till required.
  7. Mix the ingredients for the sauce in a bowl.
  8. Heat sesame oil in a wide pan over high heat.
  9. Add the chopped chillis, ginger and garlic. Stir fry for a few seconds. 
  10. Add the sauce and potatoes and toss for minute.
  11. Just before serving, garnish with the sesame seeds and chopped spring onion/ coriander.
Tips:
  • Adjust the spices according to your taste.
  • If the sauce becomes too thick add a little water to it. Be careful as one tbsp makes a lot of difference to the sauce.
  • Don't over boil the potatoes.
  • Roast the sesame seeds over low heat in a wide pan or tawa.
  • Add finely chopped onions along with the chilli, garlic and ginger if you like.
  • Add a handful of roasted cashew nuts for a more richer dish.
Sending this recipe for the following event:


You may want to check out the following:
dry chilli paneer
salted roasted peanuts





Pin It

6 comments:

  1. delicious potatoes, where are you? no new post for long time?

    ReplyDelete
  2. This is a really delicious dish, my wife made this dish when we had friends over, we all enjoyed this dish very much, the honey works so well with the chilli sesame seeds and spring onions....

    ReplyDelete
    Replies
    1. Thanks Minesh, had them first time in India at a fast food Chinese place. I too love them.

      Delete
  3. This comment has been removed by a blog administrator.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.