Masala Potato Chips | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Potato wedges tossed in powdered masalas and rice flour ( for that extra crunch ) and fried to perfection. The simplest way to spice up regular potato wedges.

MASALA POTATO CHIPS

Ingredients

3 medium potatoes, peeled
2 teaspoons red chilli powder
¼ teaspoon turmeric powder
A pinch of asafoetida
Salt to taste
Oil for shallow frying
2 tablespoons finely chopped fresh coriander leaves

Method

1. Cut the potatoes into medium thick slices and transfer into a bowl.
2. Add red chilli powder, turmeric powder, asafoetida and salt. Mix well and set aside for ten to fifteen minutes.
3. Heat oil in a non-stick pan. Place the potato slices one-by-one and shallow fry on low heat turning them once. Cover and cook till potatoes are done. Drain on absorbent paper.
4. Garnish with coriander leaves and serve hot.
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