Potato salli

Use the same weight; it is the closest crunchy fried potato garnish. Add at the last moment so it stays crisp.

Use the same weight of raw potato, cut into fine matchsticks, soak in water, dry well and deep-fry until pale gold. It gives the same potato crunch but takes 10–15 minutes longer.

Use the same weight as a crisp garnish; it is gram-flour based, so the flavour is nuttier and not potato-like. Add just before serving.