Peel 3 medium-sized potatoes, wash them, and cut them lengthwise into French fry-style strips. Steam them for about 5 minutes (they should be only 50% cooked, not fully soft, so they don't mash).

​Season Potatoes:

Pat the steamed potato strips completely dry using a kitchen towel to remove any moisture. Transfer them to a bowl, add 1 tsp Kashmiri chilli powder and salt, toss well to coat, and keep them in the freezer for a few minutes while you prepare the dough.

​Prepare the Dough:

In another mixing bowl, combine 1 cup maida, salt, 1 tsp oil, and gradually add water to knead it into a soft, smooth dough (similar to chapati dough). Cover and rest for 5 minutes.

​Roll and Cut Ribbons: Take half portion of the dough and roll it out thin on a counter top (like a large thin chapati). Trim the edges with a knife for a clean shape, then cut it into long, thin ribbon-like strips

​Wrap the Potatoes: Take a chilled potato strip and wrap the dough ribbon around it in a slanting/spiral way, leaving small gaps in between so the potato shows through nicely. Secure the ends gently by pressing with your fingers.

​Fry: Heat oil in a pan for deep frying. Drop the wrapped potato snacks into the hot oil on low-to-medium flame. Fry them until they turn a light golden brown and become super crispy (you will hear a crispy sound when they touch each other). Remove from oil and serve hot!