By: Sanjeev Kapoor
Ingredients
Potatoes,cut into
fingers , soaked in water
|
5-6 medium
|
Garlic paste
|
1 teaspoon
|
Red chilli
paste
|
2 teaspoons
|
Red chilli
sauce
|
2 teaspoons
|
Cornflour/ corn
starch
|
5 tablespoons
|
Salt
|
to taste
|
Oil
|
1 tablespoon + to
deep fry
|
Garlic,chopped
|
5-6 cloves
|
Red chilli
flakes
|
1 tablespoon
|
Vinegar
|
2 teaspoons
|
Honey
|
2 tablespoons
|
Sugar
|
1/2 teaspoon
|
Fresh coriander
leaves,chopped
|
1 tablespoon
|
Spring onion
greens,chopped
|
2 stalks
|
Method
- Heat sufficient oil in a non-stick pan. Deep fry potato wedges till crisp and golden. Drain on an absorbent paper.
- Heat two tablespoons oil in another non-stick pan. Add garlic and ginger. Saute for a minute.
- Add spring onion bulbs, mix well and saute till onions are translucent.
- Add red chilli sauce, vinegar, red chilli flakes, sugar and honey. Mix well and cook for half minute.
- Add salt and mix well. Lower the heat and add fried potato wedges. Mix well, add spring onion greens and mix again.
- Garnish with coriander leaves and serve hot.
