Combine the potatoes, garlic paste, chilli powder, 1 tsp red chilli sauce, cornflour and salt in a deep bowl and mix gently.

Heat the oil in a deep non-stick pan, and deep-fry a few potato fingers at time till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.

Heat oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.

Add the chilli flakes, the remaining 1 tsp of red chilli sauce and vinegar, mix well and cook on a medium flame for a few seconds.

Add the honey, sugar and little salt, mix well and cook on a medium flame for 1 minute.

Combine the deep-fried potato fingers and the prepared sauce in a deep bowl and toss well.

Serve immediately garnished with coriander and spring onion greens.