Soak the Kashmiri red chillies for 10 mins. When it softens deseed and put in a wok. Add whole garlic pod, water as per desired consistency and bring to heat. Add chopped green chillies and chopped ginger and garlic, salt. Stir. After 7-8 mins, set aside. Cool and blend. Set aside.
Add tomato sauce, sugar, vinegar and stir. Chutney is ready.
Boil the potatoes but don’t over boil. Cool, peel and halve the potatoes. In a bowl add cor flour, Maida, salt and mix well. Set aside for 10 mins.
In a wok heat oil and fry the potatoes until crispy and golden in colour. Set aside.
In the same wok add the Chutney, add the fried potatoes and mix well.
Plate and ready to enjoy
