Madras Potato Chips

Madras Potato Chips - Anitha Shenoy 

Ingredient

•Potatoes,peeled 4 large •Salt to taste •Turmeric powder 1/2 teaspoon •Ginger,roughly chopped 1 inch piece •Garlic,peeled 4-6 cloves •Curry leaves 16-20 •Red chilli powder 1 tablespoon •Coriander powder 1 1/2 teaspoons •Rice flour 2 tablespoons •Oil 4 tablespoons + to fry 

Method 

Cut potatoes into half-inch thick slices. Keep soaked in water to prevent discolouration. Boil sufficient water with salt and a pinch of turmeric, add potato slices and cook on high heat for two to three minutes. Drain the parboiled potatoes immediately and spread out the slices to cool. Grind ginger and garlic with curry leaves to a smooth paste. Mix in red chilli powder, remaining turmeric powder, coriander powder, rice flour and salt with four-tablespoons oil. Apply this paste evenly on the parboiled potato slices and leave aside for ten minutes. Heat sufficient oil in a pan and shallow fry potato slices in small batches, without overcrowding the pan. Turn over potato slices a couple of times and cook till crisp and completely cooked. Drain well on an absorbent kitchen paper and serve hot.