This is a really stunning dish to look at and the flavors of crispy potato with cilantro and chili is wonderful.
In these pictures I used a orange bell pepper because that is what I had on hand but I much prefer green bell peppers in this dish. The flavor is better match.
2 large potatoes
1 green pepper, sliced really thin
4-5 dried red chillies
3 cloves garlic, minced
oil for frying
salt to taste
sugar to taste
cilantro to taste
Cut the potatoes into a small julienne, a julienne tool makes this a lot less time consuming.
Soak the grated potatoes in lightly salted water for 20 minutes.
Rinse well then leave in strainer to drain off the water.
Heat oil for deep frying over medium heat. Once oil is hot sprinkle about 2 handfuls of potatoes over the oil, spreading them out as much as possible and stir around to help them cook
separately and not in clumps. As soon as you put the potatoes in the oil turn up the heat to high. Cook the potatoes until
lightly golden brown and crispy.
Remove to a paper towel. Repeat with remaining potatoes.
Stir-fry garlic, dried chilies and green pepper until fragrant and then add potato wires and toss.
Add in salt and sugar to taste and a handful of cilantro leaves. Toss to combine.
Take a small portion at a time and stack them on top of each other until you have a tower (for presentation).
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