Ingredients

• 1 cup vegetable oil, for deep frying, plus 1 tablespoon
• 1 pound potatoes, peeled and cut into wedges
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chile powder
• 1 teaspoon sugar
• 3/4 teaspoon dried mango powder*
• 1 teaspoon ground cumin
• Kosher salt
• 2 tablespoons cashew nuts
• 1 tablespoon sesame seeds

Instructions

1. Heat the 1 cup oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
2. When the oil is hot, add the potatoes, and fry over a medium heat for 5 to 7 minutes, or until just tender. Add the turmeric, red chile powder, sugar, dried mango powder, cumin, and salt, to taste, to the pan. Turn up the flame and continue to fry for 3 to 4 minutes, or until the potatoes are crisp, and golden-brown. Remove the potatoes from the pan using a slotted spoon, and set aside to drain on a tray lined with paper towels.
3. Meanwhile, in a separate frying pan, heat 1 tablespoon of oil over a medium heat, add the cashew nuts and fry for 1 to 2 minutes, or until golden brown. Add the sesame seeds and fry for another minute, or until the sesame seeds are golden brown.
4. To serve the dish, place the potatoes into a serving dish. Pour over the fried nuts and seeds, and stir well to coat the potatoes. Serve immediately.