Once upon a time, it is hardly believable now, we didn’t eat much fried food. Falling in love with Indian food changed that, as their snacks and street foods are over the top delicious. Not all are deep fried, of course, but there are a fair number that are.
This is a simple dish – it just takes time to fry the strings of potato and carrot in batches. It is moreish and you may have to make more than you anticipated. It makes a great afternoon snack with a cuppa, or a late night supper. But note that the vegetable strings need to soak for 30 mins before cooking.
Deep Fried Potato and Carrot Strings with Chilli Powder and Lemon | An Indian Snack
2 large carrots, peeled
2 medium potatoes, peeled
ghee or vegetable oil for deep frying
fine sea salt
Indian chilli powder, Kashmiri chilli powder, cayenne pepper or paprika
Julienne the carrots and potatoes separately. You want long julienne strips, about 6 – 7 cm long, so, if using a food processor, lay the veg horizontally. If making them by hand, cut into pieces 3mm wide by 6 – 7 cm long, trying to keep them uniform.
Soak the vegetables separately for 30 mins, then drain well and dry with paper towels.
Heat enough oil in a frying vessel to be 5 cm deep. Place the pan over moderately high heat . When hot, fry a handful of carrot strings until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Fry the rest of the carrots and potatoes in batches – they take slightly different cooking times, so it is best to fry the carrots first then the potatoes.
Place the crisp strings in a bowl and sprinkle with sea salt to taste and some chilli powder, about 0.25 tspn. Squeeze over lemon juice. Serve immediately – the vegetables might soften as they cool. Do not cover so that they retain their crispness as long as possible.
recipe notes and alternatives
Use Chaat Masala in place of the chilli powder.