A perfect example for evening snacks, a starter in a restaurant or a tiffin menu for kids, honey chilli potato meet the needs of all of these. It is tangy as well as sweet at the same time. The crispiness of the potatoes makes it more mouth watering. It can also be served as a side dish  with Chinese fried rice or Schezwan rice or noodles.

This is an Indo Chinese recipe altered for the Indian taste buds. The other variations to this dish are chilli potato and a combination of potatoes with baby corns and so on. You can also garnish it with shredded carrots and capsicum with a tinge of ginger juice.

The potatoes can be cut into finger like structure or can be shaped into wedges. To make the potato wedges crispy, boil them in water to remove the excess starch. Also, coat them with cornflour and rice, keep them in fridge for atleast an hour before frying.

Print Recipe

Schezwan chilli potato and babycorn | Honey chilly potato | honey chilli potato recipe 

Schezwan chilli potato and babycorn – Easy and quick recipe

Prep Time

30 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 4-5 baby corn
• 1 large potato
• 1 tbsp cornflour
• oil to deep fry
• 1 tsp ginger/ garlic paste
• 1/4 cup diced onions
• 1/2 Cup diced bell peppers
• 1/2 tbsp green onion leaves
• 1/2 tsp Soya Sauce
• 1/2 tsp Vinegar
• 1/2 tsp tomato chilly sauce
• 1/2 tsp green chilly sauce
• salt to taste

Prep Time 30 minutes Cook Time 15 minutes Servings people Ingredients 4-5 baby corn 1 large potato 1 tbsp cornflour oil to deep fry 1 tsp ginger/ garlic paste 1/4 cup diced onions 1/2 Cup diced bell peppers 1/2 tbsp green onion leaves 1/2 tsp Soya Sauce 1/2 tsp Vinegar 1/2 tsp tomato chilly sauce 1/2 tsp green chilly sauce salt to taste

Instructions

1. Slit the baby corns and make the potatoes in the form of wedges.

2. Now sprinkle cornflour on the baby corns and potatoes. Since both of them are slightly wet, the cornflour will coat easily. We should now refrigerate the mixture for atleast half an hour to get the crispy potatoes and corns.

3. Now heat oil in a kadhai and deep fry the refrigerated corns and potatoes. Remove them on an oil absorbent paper.

4. In a pan, take 1 tsp of oil and add ginger garlic paste.

5. Next add the diced onions and red, yellow and green bell peppers. Saute well, till all of these turn slight golden.

6. Now add soya sauce, vinegar, red and green chilly sauce.
   I have not added sweet tomato sauce, but you can add 1/2 tsp of it to give a slight sweet taste.

7. Add green onion leaves and saute on high flame for 1-2 minutes. Next add the deep fried crispy baby corns and potatoes to the vegetables. Make sure that the vegetables do not become too soggy.

8. Garnish with green onion leaves. Serve hot as a side dish or as a starter.

You can also try my other Indo Chinese recipe – Chilly panner , Chinese Fried Rice