Ingredients
Equipment
Method
- Peel the medium-sized potatoes and slice them as thin as possible, then cut them into thin strips just like matchsticks.
- Wash the sliced potato strips in two changes of water to remove excess starch and drain off all the water completely.
- Transfer the drained potatoes into a mixing bowl. Add finely chopped garlic, ginger, green chilies (if using), and curry leaves.
- Add turmeric powder, Kashmiri chili powder, and salt to taste.
- Sprinkle 3 to 4 tablespoons of cornflour (or rice flour) and 2 tablespoons of maida over the mixture.
- Add just a little water if needed and mix everything well with your hands so that the coating sticks to the potato strips without becoming too watery.
- Heat oil in a kadai on medium-low flame. Take small portions of the coated potato mixture and drop them carefully into the hot oil.
- Let it fry undisturbed for 2 to 3 minutes, then gently flip them. Fry on low-to-medium flame until they turn golden brown and crispy.
- Remove the crispy snacks using a skimmer spoon and drain the excess oil on a paper towel. Serve hot with tomato ketchup or tea.
Notes
Fry the snack on low-to-medium flame to ensure the potatoes get cooked thoroughly and turn extra crispy.
You can substitute cornflour with normal rice flour (idiyappam podi) if cornflour is not available.