Honey Chilli Potatoes
A short home-style guide to Honey Chilli Potatoes, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Potato (Aloo)No potato? Use sweet potato or turnip (shaljam).
- CornflourNo cornflour? Use rice flour or plain flour (slightly less crisp).
- Honey (Shehad)No honey? Use sugar melted with a little water.
- Soy sauceNo soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
The usual way: fried
- Fry potato fingers coated in cornflour until crisp.
- Toss in a pan with garlic, honey, soy sauce, chilli sauce and sesame seeds if you have them.
In the air fryer (about 30 min)
- Coat potato fingers in cornflour, spray with oil and air fry at 200°C for 15 to 18 minutes, shaking twice, until crisp.
- Toss in a pan with garlic, honey, soy sauce, chilli sauce and sesame seeds if you have them.
Air fryer tip: Spray the coated pieces with oil before air frying, or the cornflour stays white and powdery.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.