Crispy Potato Recipe- Indian Style with Honey & Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Recipe – Indian Style with Honey & Sesame Seeds

Introduction

Oh, crispy potatoes! Is there anything they can’t do? Seriously, these aren’t just any potatoes. This Indian-style recipe takes humble spuds and transforms them into a sweet, spicy, and utterly addictive snack or side dish. I first made these for a Diwali party years ago, and they disappeared within minutes! They’re a little bit of work, but trust me – every single bite is worth it. You’ll be craving these long after the last piece is gone.

Why You’ll Love This Recipe

This recipe is a flavor explosion! The potatoes are incredibly crispy thanks to a double coating, and the honey-sesame glaze adds a delightful sweetness that balances the spice perfectly. It’s a fantastic way to enjoy potatoes beyond the usual fries or aloo fry. Plus, it’s surprisingly versatile – perfect as an appetizer, a side with your favorite Indian meal, or even a fun snack while watching a movie.

Ingredients

Here’s what you’ll need to make these amazing crispy potatoes:

• 4 medium potatoes
• ¼ cup rice flour
• ¼ cup cornflour
• ¼ teaspoon pepper powder
• 1 tablespoon oil (for frying)
• 1 tablespoon garlic (finely chopped)
• 1 teaspoon ginger (finely chopped)
• 1 long green chili
• ½ cup onion (sliced)
• ½ cup capsicum (sliced)
• 1 teaspoon soya sauce
• 2-3 tablespoons tomato sauce
• 1 teaspoon chilli sauce
• 2 tablespoons honey
• 2 tablespoons sesame seeds

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Rice Flour is Key: Don’t skip the rice flour! It’s what gives these potatoes that extra-special crunch. It’s different than just using cornflour alone.
• Soy & Chili Sauce Brands: Depending on where you are, soy sauce and chili sauce can vary a lot in saltiness and spice. Taste as you go and adjust accordingly. I personally love using Kikkoman soy sauce and a slightly sweet chili sauce.
• Sesame Oil (Optional): A tiny drizzle of sesame oil in with the cooking oil for the sauce adds a wonderful nutty aroma. It’s not essential, but it’s a little something I often add!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cut your potatoes into long strips – think thick-cut fries.
2. Parboil them in salted water for about 3-5 minutes, just until they’re slightly tender but still firm. Drain them well and let them cool completely. This is important for crispiness!
3. While the potatoes cool, mix together the rice flour, cornflour, and pepper powder in a bowl.
4. Now, coat each potato strip in the flour mixture, making sure they’re evenly covered.
5. Heat up your oil in a deep frying pan or pot. Carefully fry the coated potatoes in batches until they’re golden brown and super crispy. Set them aside on a paper towel-lined plate to drain.
6. In a separate pan, heat a tablespoon of oil. Sauté the chopped garlic and ginger until fragrant – about 30 seconds.
7. Add the sliced onions and capsicum and stir-fry on high heat for about a minute, until they’re slightly softened but still crunchy.
8. Now for the sauce! Mix in the soy sauce, chili sauce, tomato sauce, pepper powder, and salt. Give it a good stir.
9. Create a slurry by mixing cornflour with a little water. Add this to the pan and cook until the sauce thickens up nicely.
10. Toss the fried potatoes into the sauce, making sure they’re well coated.
11. Finally, drizzle in the honey and sprinkle with toasted sesame seeds. Give it a quick toss to combine. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying: Fry in batches to maintain the oil temperature and ensure even crisping.
• Cool potatoes are crucial: Make sure the potatoes are completely cool before coating them in flour. Otherwise, they’ll get soggy.
• Taste and adjust: The sauce is where you can really customize the flavor. Don’t be afraid to add more chili sauce for extra heat or honey for more sweetness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the honey for maple syrup or agave nectar for a delicious vegan version. My friend, Priya, swears by using maple syrup – it adds a lovely depth of flavor.
• Gluten-Free: Just make sure your soy sauce is gluten-free! Tamari is a great option.
• Spice Level: Adjust the amount of green chili and chili sauce to your liking. If you’re sensitive to spice, start with a smaller amount and add more as needed.
• Festival Adaptation: These are amazing as a starter for Diwali, Eid, or any celebration. They’re always a hit with my family!

Serving Suggestions

These crispy potatoes are fantastic on their own as a snack. But they also pair beautifully with:

• A simple dal and rice
• Your favorite Indian curry
• As part of a larger appetizer spread

Storage Instructions

These are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. They won’t be as crispy when reheated, but still tasty! Reheat in a pan or air fryer to try and restore some of the crispness.

FAQs

• What type of potatoes work best for this recipe? Russet or Yukon Gold potatoes are ideal. They hold their shape well and get nice and crispy.
• Can I air fry the potatoes instead of deep frying? Yes, you can! Air fry at 200°C (390°F) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious.
• How can I adjust the sweetness level of the honey glaze? Start with 2 tablespoons of honey and add more to taste.
• What is the best way to prevent the potatoes from sticking together after frying? Make sure to fry them in batches and drain them well on a paper towel-lined plate.
• Can I make the sauce ahead of time? Yes, you can! Store it in an airtight container in the refrigerator for up to 2 days. Just give it a good stir before using.