An exotic accompaniment that can add zing even to the plainest of burgers, it is the smart use of melted butter and chopped garlic that sets the chilli garlic fries apart from regular french fries. Sprinkle the chilli powder and butter-garlic mixture on the fries immediately after deep-frying and toss it well so that it coats the fries well from all sides. And… get ready for a real feast!
Boil a vesselful of water with a little salt. Add the potato fingers and parboil them for 5 to 7 minutes. Drain and keep aside.
Heat the butter in small non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. Keep aside.
Heat the oil in a deep non-stick kadhai and deep-fry the potato fingers, a few at a time on a medium flame, till they turn crisp and golden brown in colour from all the sides. Drain on absorbent paper.
Combine the fries and butter-garlic mixture in a deep bowl. Sprinkle the chilli powder over it and toss gently.