How to cook crispy potato batter

What you’ll need:

1kg unpeeled potatoes (washed)

2 cups of flour

2 lime

1 teaspoon black pepper

1 liter vegetable oil

1/2 teaspoon egg yellow food colour

2 tablespoon cayenne pepper

1 cup of water

Salt to taste

What to do:

In a pot, fill water and boil the potatoes with skin until soft. When the skin starts to peel off, remove from heat and peel off the skin completely, and set aside.

In a separate bowl of flour, add in the salt, black pepper, yellow food colour, water and half lime juice. Mix with your hand or a whisk to a smooth paste ensuring there are no lumps.

In a small bowl, make your chilli filling using cayenne pepper, salt and lime and set aside.

Cut the potatoes into two, fill in with the chilli filling and sandwich them back then portion them into three chunks. You will have three filled potatoes ready. Repeat the process for the rest of the potatoes.

In a deep frying pan over medium heat, pour one litre of vegetable oil. Dip and coat the potatoes in the flour and food colour mixture then deep fry the coated potatoes until crispy. Serve hot with tamarind sauce.

To make the tamarind sauce

1 cup thick tamarind extract

1 teaspoon cayenne pepper

1 teaspoon salt

2 teaspoons honey

Make your own tamarind extract by soaking fresh tamarind in water and squeeze to extract a thick paste.

Mix all the ingredients in a bowl and serve with the potatoes.