Step-by-Step Instructions

1. 1.Prepare the Potatoes

   Take 1 kg of red-skinned potatoes (or large regular potatoes). Wash them thoroughly to remove any dirt. Peel the skin off all the potatoes. Wash the peeled potatoes again.

2. 2.Slice the Potatoes

   Using a bajji cutter or a sharp knife, slice the potatoes into thin, round discs. Then, cut these discs into thin, long strips (julienne style), ensuring they are of uniform thickness for even frying. Place the cut potato strips immediately into a bowl of water to prevent discoloration and remove starch.

3. 3.Wash and Drain Potatoes

   Let the potato strips soak in water for 15 minutes. After soaking, wash the potato strips 2-3 times, changing the water each time, until the water runs clear. This removes excess starch, contributing to crispier chips. Drain the potato strips completely, ensuring no water remains.

4. 4.Season the Potatoes

   Transfer the drained potato strips to a large mixing bowl. Add 1 teaspoon of salt, 1/4 teaspoon of turmeric powder, 2 teaspoons of Kashmiri chili powder, 1/2 teaspoon of garam masala, 1/4 teaspoon of crushed ajwain, 1/2 teaspoon of crushed cumin seeds, and 2 tablespoons of chicken 65 masala. Mix all the spices thoroughly with the potato strips until they are well coated. Do not add water, as the moisture from the potatoes and salt will be enough.

5. 5.Add Wet and Dry Ingredients

   Add 2 teaspoons of ginger-garlic paste, chopped coriander leaves, and chopped curry leaves to the seasoned potato strips. Mix well. Then, add 50 grams of gram flour, 50 grams of rice flour, and 75 grams of cornflour. Toss and mix everything thoroughly until all the potato strips are evenly coated with the flour mixture. The moisture from the potatoes should be sufficient to bind the flours.

6. 6.Deep Fry the Chips

   Heat cooking oil for deep frying in a kadai or deep pan. Ensure the oil is very hot before adding the potato strips. Carefully add a small batch of the coated potato strips into the hot oil, separating them gently to prevent sticking. The oil will bubble vigorously due to the moisture in the potatoes. Once the bubbles subside and the chips start to turn golden brown, use a metal skimmer to gently separate them and ensure even frying. Fry each batch for approximately 4-5 minutes until they are crispy and the sizzling sound reduces.

7. 7.Serve the Chips

   Once the chips are golden brown and crispy, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat the frying process for the remaining potato strips. Serve the crispy potato kuchi chips hot as a delicious snack.