Crispy, golden, and perfectly seasoned—these Shakarkandi Fries are a total game changer. Paired with a signature spicy chutney, this recipe by Asad Memon (Food Fusion) is exactly what you need this winter. #HappyCookingToYou #FoodFusion #DigitalAmmi #arraywah
Ingredients:
-Shakarkandi (Sweet potatoes) 1 & ½ kg
-Water as required
-Iodized Himalayan pink salt 1 tbs
-Sirka (Vinegar) 1 tbs
-Cooking Oil as required
Prepare Shakarkandi Chutney:
-Water 2 cups
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Chicken powder 1 tsp
-Chaat masala 1 tsp
-Haldi Powder (Turmeric powder) ¼ tsp
-Lal mirch (Red chilli) crushed 1 & ½ tsp
-Tatri (Citric acid) ¼ tsp
-Orange food color 1 pinch or as required
-Imli Pulp (Tamarind pulp) ¼ Cup
-Water 2 tbs
Direction:
-Peel sweet potatoes, trim edges & cut in batonate. (Reserve edges for later use)
-In boiling water, add sweet potatoes, pink salt, vinegar, boil on high flame for 3 minutes & take it out.
-Place a kitchen cloth over tray, spread fries on a tray in a single layer pet dry them, remove kitchen cloth.
-In a wok, add cooking oil, heat it (190 C).
-Add boiled sweet potato, maintain the temperature at 175 C and fry until golden & crispy.
Prepare Shakarkandi Chutney:
-In a saucepan, add water, add reserved sweet potato edges, bring it to boil, boil on medium flame for 5-6 minutes or until sweet potato is tender.
-Turn off the flame & blend well.
-Now add Kashmiri red chilli powder, cumin, pink salt, chicken powder, chat masala powder, turmeric powder, red chilli crushed, citric acid, orange food colour, tarmarind pulp, mix well.
-Turn on the flame, cook on low flame for 1-2 minutes.
-Add water to adjust the consistency & mix well, street style sweet potato chutney is ready, set aside.
-You can serve this sweet potato chutney with fries, samosa, pakora etc.
