Chilli Chips

A favourite from Leopold’s in Bombay. Best with a cold Kingfisher and a hungry crowd – as a snack or side. More moreish each bite. (Goes round the table, doesn’t come back.)

1. Prepare the chips first, if you are using fresh potatoes, cut into long chunks or wedges, refresh them in water. Drain the water from potatoes and add the dark soy sauce, salt, lime juice, and ginger-garlic paste in the chips. Coat the chips with a mix of cornflour and plain flour.
2. Deep fry the chips for 3 to 4 minutes and take out, once your sauce is ready, fry again for crispier potatoes till crispy.
3. Next, make the sauce. Heat oil in a heavy-bottom pan. Cook the garlic for a few minutes until light golden brown. Add the onions and ginger, cook for a few minutes until translucent. Add dark soy sauce and cook for a couple of minutes. Then add the remaining sauce ingredients, except for the water and cornflour. Cook for a few more minutes.
4. When ready to serve, add 1/2 cup the water to the sauce, and bring to a boil. Mix the cornflour with 3 tbsp water and add to the sauce to thicken. Add the fried chips into the sauce and toss until nicely coated.
5. Garnish with chopped spring onions and coriander. Serve hot.