New Update
| Main ingredients | Non-starchy potatoes, Oil, Mayonnaise, Ripe mango pulp, Fresh red chilli, Crushed black peppercorns, Onion powder, Garlic powder, Paprika powder, Dried mango powder |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 35-40 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4-5 medium non-starchy potatoes
- Salt to taste
- Oil for deep frying
- Mango-chilli dip
- ½ cup mayonnaise
- 3 tablespoons ripe mango pulp
- 1 fresh red chilli, chopped
- Salt to taste
- Crushed black peppercorns to taste
- Spice mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon paprika powder
- ½ teaspoon dried mango powder
- Salt to taste
Method
- To make the dip, take mayonnaise in a bowl, add mango pulp, red chilli, salt and crushed black peppercorns and mix well. Refrigerate for 30-40 minutes.
- To make the spice mix, take onion powder in another bowl, add garlic powder, paprika powder, dried mango powder and salt and mix well.
- To make the fries, cut the potatoes into thick strips.
- Bring sufficient water to a boil in a deep pan. Add salt and potato strips and cook for 6-8 minutes or till ¾ done. Drain the potato strips and spread on a kitchen towel and pat dry.
- Heat sufficient oil in a kadai. Gently slide in the potato strips, a few at a time, and deep- fry till golden brown and crisp. Drain on absorbent paper.
- Transfer into a bowl, sprinkle some of the spice mix and toss till well coated. Arrange in a serving bowl and serve with mayonnaise dip.
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