Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 500 | Grammes | Potatoes | Peeled and cut in slices. |
| 200 | Grammes | Flour, Gram /Chana Ata | For Batter |
| 1 | Teacup | Walnut | For Batter - powdered. |
| 1 | Teaspoon | Chilly Powder, Red | For Batter |
| 1 | Teaspoon | Turmeric Powder | For Batter |
| 1 | Teaspoon | Jeera Powder | For Batter |
| 1 | Teaspoon | Salt | For Batter |
| 1 | Teaspoon | Soda bi-carbonate | For Batter |
| As Required | Cooking Oil | For Deep Frying | |
| As Required | Chaat Masala | For Garnishing |
Method
1. Make a thick batter with water, flour, red chilli powder, cumin, turmeric, salt and soda bi-carbonate.
2. Pare the potatoes and cut them in slices.
3. Coat each slice with the batter and deep fry over medium heat, till they turn light brown in colour.. 4. Drain the pieces off with a perforated ladle and place them in a plate lined with absorbent paper.
Before serving, sprinkle with chaat masala and serve with ketchup or chutney.
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