The recipe I am sharing today is liked by young and old. It goes well by itself or as a side dish with Daal-bhat (rice and pulse gravy). Children love to eat these crisps with plain fragrant rice.
Ingredients:
Potatoes-2 ,
Salt-to taste,
Turmeric-a pinch,
Green chilli / Red dry chilli- 1 (optional)
Mustard oil for frying
Procedure:
Wash, clean and peel the potatoes. Slice them into thin 1 inch stripes. You can also use any commercial grater. Wash the stripes to remove extra starch and soak in ice cold water for 30 minutes. This will make them crispier. I generally keep them in the refrigerator in zip-pouches and use as required. Drain the water and sprinkle turmeric and salt to coat the stripes evenly. Heat mustard oil and add the green/red chilli . Deep fry the potato stripes till golden brown and crisp. Drain extra oil on absorbed paper and serve hot.
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