For Chilli Potatoes

  • About 300 to 350g potatoes, diced in cubes
  • 2 finely chopped red chilies
  • 2 finely chopped garlic cloves
  • 2 tablespoon corn flour
  • 2 tablespoon cooking oil
  • Salt to taste

For Topping

  • 2 tablespoon honey
  • 2 tablespoon sesame seeds
  • 1 tablespoon vinegar
  • 1 tablespoon tomato paste
  • 2 finely chopped garlic cloves

For Garnishing

  • 1 onion springs chopped
  • 1 tablespoon fried sesame seeds   

This dish is a nice appetizer for any time. You can have it as a nice snack too pairing it up with a drink. You can make the mixture and store it too for later frying and fresh preparing options. It is a great starter food for a large crowd.


  1. Bring a large skillet. Put the potatoes and some 5 cups of edible water till they submerge the potatoes completely. Allow boiling till they become soft and tender.
  2. Bring a small bowl. Prepare a mixture of chili flakes, corn flour, and garlic from under “for chili potatoes” and mix them well. Once the potatoes are drained and dried, coat them evenly with this mixture.

  1. Take a large pan. Add cooking oil and place the coated potatoes in small batches leaving space. Deep fry them and drain them aside on a towel.
  2. Add sauce. Drain almost all oil from the pan. Now, add the ingredients under “for topping” to the pan and mix them well for a minute or so. Spread it over the potatoes. Add “for garnishing” over it and serve.


Add some drops of water if needed to saute the sauce mix.