For Potato fingers: 4 big potatoespeeled and washed whole and wiped with a cloth - cut into long strips and soak in ice-cold water for 15 mins
Ginger-garlic paste - 2 tsp
Red chilli sauce - 1tsp
Corn flour - 4-5 tbsp
Salt - 1/8 tsp
Red chilli powder
For saucy coating: Oil - 2 tbsp
1capsicum – cut into long strips of ½†thickness2 small onions – cut into half rings
1½ tsp ginger-garlic paste
3tablespoonred chilli sauce
3tbsp- tomato ketchup
2teaspoonvinegar
1teaspoonsoya sauce
Instructions
For potato fingers:
Take a small bowl and mix ginger-garlic paste, red chilli sauce, color, salt and pepper together.
Now pat dry the potato fingers with a kitchen towel. Take these fingers in a dry bowl. Pour the above mixture prepared and mix to coat the potato fingers.
Heat oil for frying on medium heat.
Now add 4-5 tbsp dry corn flour powder to coat potato fingers. Potato fingers should be dry.
Now deep fry potato fingers till reddish golden in color and transfer on a tissue paper.
For Sauce Coating:
Take a bowl and mix tomato ketchup, red chilli sauce, soya sauce, vinegar, sugar and pepper powder. Mix well.
Take a kadhai. Heat 2-3 tbsp oil in it. Add onion rings and fry till soft. Add ginger-garlic paste and also add capsicum rings. Cook till little soft but crunchy.
Now add all the sauces, chilli flakes, ajinomoto, pepper. Mix well and cook till sauces get little cooked and dries up.
Add fried potatoes in it. Mix. Add honey, coriander leaves and sesame seeds.