3 cups potato fingers
1 tsp garlic (lehsun) paste
2 tsp chilli powder
2 tsp red chilli sauce
5 tbsp cornflour
salt to taste
oil for deep-frying
1 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tbsp dry red chilli flakes (paprika)
2 tsp vinegar
2 tbsp honey
1/2 tsp sugar
For The Garnish
1 tbsp finely chopped coriander (dhania)
2 tbsp finely chopped spring onion greens
Combine the potatoes, garlic paste, chilli powder,1 tsp red chilli sauce, cornflour and salt in a deep bowl with mix 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. Keep aside.
Heat oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
Add the chilli flakes, the remaining 1 tsp of red chilli sauce and vinegar, mix well and cook on a medium flame for a few seconds.
Add the honey, sugar and little salt, mix well and cook on a medium flame for 1 minute.
Combine the deep-fried potato fingers and the prepared sauce in a deep bowl and toss well.
Serve immediately garnished with coriander and spring onion greens.