Ingredients

• 2 liters vegetable oil
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 medium-size sweet potatoes, peeled
• 1/2 cup cornstarch
• Chili Coconut Dip, recipe follows
• 1 tablespoon grapeseed oil
• 1/4 cup dried curry leaves, crushed
• 3 tablespoons unsweetened coconut flakes
• 1/2 teaspoon red chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon brown mustard seeds
• Pinch of salt
• Pinch of pepper
• 1/2 cup mayonnaise

Instructions

1. Heat the oil in a large pot with a heavy bottom, or in a deep fryer to 350 degrees F. Make sure the oil level is no more than one-third of the pot as it will rise during the frying process.
2. Mix the cardamom, paprika and salt together in a small bowl.
3. Cut the sweet potatoes into 1/4-inch-thick slices, and then cut the slices into 1/4-inch sticks. Put the cornstarch into a large bowl and add the sweet potatoes, tossing well using your hands to make sure they are well coated.
4. Working in batches, fry in the hot oil until golden brown, 6 to 7 minutes. Drain on paper towels, and then sprinkle liberally with the spice mixture. Serve with Chili Coconut Dip.
5. Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine.