Few things to keep in mind before starting:

  • Honey chilli potato is a popular Indo-Chinese street food prepared with crispy deep fried potato fries coated with a sweet-spicy-tangy sauce making it an ideal starter and is loved by both kids & adults equally.
  • Boil your potato fingers in salty water for just 4-5 minutes on low flame to make the potato fingers salty and a little bit soft from inside.
  • The key to get super crispy potatoes is to deep fry them twice. This step is a must, else your potatoes will become soggy after adding them to the sauce within a few minutes, thereby spoiling the whole recipe.
  • Potatoes are coated with dry coating first, then with wet coating, then deep fried in low flame till light brown, rested for few minutes to cool down to room temperature, deep fried again on high flame for 1-2 minutes till deep golden brown and finally tossed into the prepared sweet-spicy-tangy sauce. In both the coatings, do remember to add in oil as it really makes a lot of difference to the taste of the dish.
  • While deep frying, slide the potatoes one by one else they might stick to each other. In case, the potato fingers are sticking to each other, no need to panic, as you can easily separate them when they cool down to room temperature.
  • You may use cornflour in case rice flour is not available with you.
  • I have not used honey as heating honey reduces its nutritional values as per ‘Ayurveda’. I have, instead, used desi khand. You may use honey or normal sugar as per your choice. I have found that the taste won’t vary much in any case.
  • You may alter the quantities of green chillies, salt and sugar as per your taste.

Ingredients: (for 6-8 servings)

  • Potato – 8 (medium, chopped lengthwise)
  • Water – to boil potato fingers
  • Salt – 2 tsp (to be added to water for boiling potato fingers)

For Dry mix:

  • Rice flour – 2 tbsp
  • Maida (all Purpose flour) – 2 tbsp
  • Ginger garlic paste – 1 tbsp
  • Salt – to taste
  • Cooking oil – 2 tbsp
  • Black pepper powder – 1/4 tsp

For wet mix:

  • Rice flour – 1/2 cup
  • Maida (all purpose flour) – 1/2 cup
  • Salt – to taste
  • Black pepper powder – 1/4 tsp
  • Cooking oil – 2 tbsp
  • Water – as required to make thick batter

For Sauce:

  • Cooking oil – 1 tbsp
  • Garlic – 3 tbsp (finely chopped)
  • Spring onion – 1 (finely chopped, white & greens separated)
  • Green chillies – 1 to 2 (slit lengthwise)
  • Bell Pepper, capsicum – 1/2 cup (chopped lengthwise)
  • Soya Sauce – 1 tbsp
  • Red chilli sauce – 2 tbsp
  • Tomato ketchup – 2 tbsp
  • White Vinegar – 3 tbsp
  • Desi khand – 3 tsp (or sugar – 2.5 tsp)
  • Salt – to taste
  • Cornflour – 1tbsp
  • Water – 1/2 cup (for sauce) + 3 tbsp (for cornflour mix)
  • Sesame seeds (toasted) – 1 tbsp + 1 tsp (to garnish)


  • Wash, peel and chop the potatoes lengthwise and keep these soaked in water till used to avoid changing the colour of your potato fingers.
  • Boil enough water to boil the potato fingers. When the water comes to a boil, add 2 tsp salt and potato finger to the water and let it boil on low flame for exactly 5 minutes till the potatoes become just soft enough that you can prick them with a fork . Strain them in a big sieve and keep aside.
  • Mix all the dry mix ingredients and coat the boiled potato fingers in this mix without any water.
  • Now mix all the wet mix ingredients in another big bowl to prepare a thick batter, add the dry mix coated potato fingers to this wet mix and coat them well with light hands.
  • Heat the oil to deep fry the coated potato fingers. Deep fry the fingers first on medium flame till light brown in colour, rest them to cool down to room temperature and again fry them on high flame till deep golden in colour. Frying twice will ensure the fries remain crispy even when tossed in the sauce for a long time.
  • While deep frying, slide the potatoes in the hot oil one by one else they might stick to each other. In case, the fingers are sticking to each other, no need to panic, as you can easily separate them when they cool down to room temperature.
  • For Sauce, heat 1 tbsp oil in a big wok or kadhai. Add garlic, saute it a bit on high flame. Then add spring onion white along with slit green chillies and saute a bit on high flame. No need to brown the onions. Then add capsicum and bell peppers and saute these on high flame for 1-2 minutes.
  • Add soya sauce, red chilli sauce, vinegar, tomato ketchup, desi khand, toasted sesame seeds, salt to taste, 1/2 cup of water and cornflour slurry (prepared by mixing 1 tbsp cornflour and 3 tbsp water in a separate bowl) to the sauce you are preparing in the wok. Let it come to a boil and then switch off the flame. Add spring onion greens, switch off the flame & let the prepared sauce rest for a few seconds.
  • Finally, toss the fried potato fries into the sauce. Garnish it with a few spring onion greens and sesame seeds.
  • Enjoy the hot, spicy, tangy and super crispy honey chilli potato as a starter!
Super Crispy-tangy-spicy Honey Chilli Potato

‘Cooking for our loved ones with love!’