Ingredients
Potato - 1/2 kilo, Salt - as required, Water - to scrub and soak, Oil - to deep fry, Pepper powder or chili powder - as required to sprinkle ( one tsp)
How to build
Wash and peel the potatoes. go in in a very wide bowl and slice the potatoes directly within the water. Keep the slices immersed in water to avoid discoloration. Rinse it well until the colour of water changes to white.( u ought to take away the starch in potatoes). Discard the water and once more wash the potato slices. Repeat this for 2-3 times. unfold the slices in a very paper or towel for 5-10 minutes. Pat it dry by covering with another paper or towel. check that there's no wet within the slices.
In a bowl, take the salt. Dissolve it by adding very little water. Set aside. In a kadai, heat the oil needed for deep sauteing. Check the temperature by dropping a chunk of potato slice. If it raises to prime like a shot,oil is simply right. Keep the flame medium & drop the potato slices in batches.
Keep agitated & pressing with a ladle until bubbles stop.Once the bubbles cut back & potato slices turns crisp, cut back the flame fully sprinkle the salt water standing a feet away.
As before long as u sprinkle the salt water, oil bubbles with crackle sound. Keep agitated the chips for salt water to induce coated equally. The noise is totally suppressed once a moment. Bubbles can stop fully. Flip the chips in a very paper. Sprinkle pepper powder or red chili powder, combine well and revel in with selection rice. Store in AN air tight box once it's cooled down.
Prep time: quarter-hour
Cook time: half-hou
