These spicy chips are great as a snack or served with curry.
300ml/½ pint vegetable oil, for deep frying, plus 1 tbsp, for frying
450g/1lb potatoes, peeled and cut into fries
½ tsp ground turmeric
½ tsp red chilli powder
salt, to taste
1 tsp sugar
¾ tsp dried mango powder
1 tsp ground cumin
2 tbsp cashew nuts
1 tbsp sesame seeds
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
When the oil is hot, add the potatoes and fry over a medium heat for 5-7 minutes, or until just tender. Add the turmeric, red chilli powder, salt, sugar, dried mango powder and cumin to the pan. Turn up the flame and continue to fry for 3-4 minutes, or until the potatoes are crisp and golden-brown. Remove the potatoes from the pan using a slotted spoon and set aside to drain on kitchen paper.
Meanwhile, in a separate frying pan, heat one tablespoon of the oil over a medium heat, add the cashew nuts and fry for 1-2 minutes, or until golden-brown.
Add the sesame seeds and fry for a further minute, or until the sesame seeds are golden-brown.
To serve, place the potatoes into a serving dish. Pour over the fried nuts and seeds and stir well to coat the potatoes in them. Serve immediately.
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