Honey chilli potatoes

Honey chilli potatoes

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INGREDIENTS

5 - potatoes, sliced
2 - onion, finely chopped
2 - spring onions, chopped round
3 - tomatoes, chopped
2 tbsp - garlic, finely chopped
1/2 tsp - soya sauce
2 tbsp - sweet chillies sauce (recipe below)
3 tbsp - Maida
3 tbsp - Corn flour
1 tsp - Parsley
1 tsp - Oregano
salt and Red Chilli powder to taste.

Ingredients for sweet chilli sauce

3 large garlic cloves, peeled
2 red chillis, deseeded
¼ cup white distilled vinegar
½ cup sugar
¾ cup water
½ tablespoon salt
1 tablespoon cornstarch or potato starch •2 tablespoons water

INSTRUCTIONS

Preparing the sauce

• In the blender, purée together all the ingredients, except for the last two.
• Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
• Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.

Preparing the dish

• Toss the sliced potatoes in a batter made from the maida, corn flour and a little of water. Deep fry, drain and keep aside. Saute garlic and onion in ghee and keep aside.
• Saute tomato paste in ghee. Add soya sauce, sweet chilli sauce, salt, red chilli powder, oregano and parsley.
• Mix the onions into it on a low flame.
• Then add the fried potatoes, mix it well with the sauce and serve hot.

Adapted from: http://www.bawarchi.com/recipe/honey-chilli- potato-oetaH0cafeeff.html
http://shesimmers.com/2009/02/how-to- make-thai- sweet-chili- dipping.html
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