| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 4 Big Potatoes peeled and cut into wedges
- 1 tsp garlic chopped
- 1 tsp Red Chili Powder
- 2-3 tbsp cornflour
- 2 tbsp tomato sauce
- 1 tsp Red chili sauce
- 2 tbsp vinegar
- 1 tbsp honey
- salt to taste
- 1 tbsp White Sesame seeds roasted
- 1 tsp coriander chopped
- Oil for frying
Ingredients
|
|
Instructions
- Peel and cut the potato into wedges, place inside a zip lock pouch and refrigerate for almost an hour.
- After an hour, take a mixing bowl and add potato wedges, red chili powder, 1 tbsp tomato sauce and corn flour. Mix well till everything coats well.
- Heat oil in a wok for frying, and deep fry the coated potato wedges till golden and crisp. Collect them on a kitchen towel to soak excess oil.
- Empty some oil from the wok such that only 1 tbsp oil is left or take another wok and heat 1 tbsp oil.
- Add chopped garlic and saute for a minute.
- Add tomato sauce and red chili sauce and stir well for a minute and add honey and vinegar as well.
- Now add deep fry potato wedges into sauce and toss it . Season with salt as per taste and sprinkle roasted sesame seeds all over and give a quick mix again.
- Turn off the gas and garnish with fresh chopped coriander or spring greens and serve hot.
Recipe Notes
If you like this scrumptious Indo Chinese recipe, then do try making at home and share your dinner story with me in comments below.
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