Ingredients
Scale
- Potatoes – 2 large , sliced into fingers/wedges
- Garlic paste – 1 tsp
- Chilli powder – 1 tbsp
- Corn flour – 3 tbsp
- Salt – to taste
- Oil – for deep frying
- Garlic – finely chopped, 2 tbsp
- Spring onion – greens and whites, 2 tbsp each
- Dry red chilli flakes – 2tbsp
- Vinegar – 1 tsp
- Honey 2–1/2 tablespoons
- Red chilli sauce – 1 tsp
Instructions
- Combine the potatoes, garlic paste, chilli powder, cornflour and salt in a deep bowl and toss gently.
- Heat the oil in a deep non-stick pan, and deep-fry a few potato fingers at time till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper.
- In a wide pan, heat a tbsp of oil and add garlic and spring onion greens. Saute.
- Add chilli flakes, vinegar and sauce. Mix well. Cook for about a minute.
- Add honey and spring onion greens.
- Remove from heat and add the fried potato fingers. Toss gently.
- Serve hot.
Notes
You can add tomato sauce instead of red chilli sauce for a tangier version.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 3