Sindhi Fried Potatoes
Sindhi fried potatoes are crisp, golden cubes finished with a dry spice dusting rather than cooked in a sauce. The seasoning goes on after frying, so the chile, coriander and pepper stay sharp and cling to the hot surface of each piece. The method is simple: one pot of oil, one batch of potatoes, four pantry seasonings. It suits a plate of rice and dal, or a table of other dishes.
Instructions
Peel the potatoes and cut them into cubes of roughly even size so they cook at the same rate.
Pour enough vegetable oil into a pot for deep frying and heat it.
Lower the potato cubes into the hot oil and fry them until they are golden brown on the outside.
Lift the potatoes out of the oil and spread them on paper towels to drain off the excess fat.
Move the potatoes to a serving plate and sprinkle them with the salt, red chile powder, coriander powder and ground pepper while they are still hot.
Serve straight away, while the potatoes are hot.
Make it personal.
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