August 20, 2017


Potatoes - 3
Turmeric powder  - 1 tsp
Salt to taste
Oil for deep frying


  • Peel and cut the potatoes into very, very fine 1" long pieces. 
  • The taste of the potatoes will depend a lot on how fine you cut them.
  • rub salt and turmeric and keep aside for 10 minutes.
  • Heat the oil and put a portion of the potatoes and lower the flame.
  • fry on a low flame till the potatoes are very crispy. Drain the excess oil.
  • Fry the remaining in the same way.
  • Place them on kitchen towel to absorb excess oil. 
  • Store in airtight container.

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