Crispy potato salli

Crispy potato salli

By
From
I Love India
Makes
enough for 4
Photographer
Martin Poole

Parsis love these delicate, crunchy potato straws. Needless to say they are really moreish and work very well with the flavours of the Parsi Salli Chicken. You can make these a day or two before.

Ingredients

Quantity Ingredient
2 large potatoes
vegetable oil, as needed
salt
chilli powder, (optional)

Method

  1. Peel the potatoes, slice thinly widthways, then line up some of the circles and slice into short matchsticks. (To slice my potato, I use the slicer on my box grater.) However you do it, try to slice them evenly. Place on a dish towel and pat dry.
  2. Heat 7.5cm of oil in a wide, deep saucepan or in a deep-fat fryer to a medium heat (dip a shred of potato in: it should sizzle). Add the potatoes in batches, being careful not to overcrowd the pan. Cook over a medium heat until the potatoes are crispy and golden. You will need to carefully separate any clumps that stick together with a fork quite early on. Each batch will take 2–3 minutes. Remove using a slotted spoon and place on a plate lined with kitchen paper. Repeat to cook the rest.
  3. Sprinkle over salt and chilli powder to taste and toss well to combine.
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