Itna Asaan hai socha nahi tha 😅

Ingredients

• 5 large Potatoes (Long‑size potatoes, peeled and cut into 1‑inch thick sticks)
• 4 cup Water (For soaking potatoes in salted water)
• 1 tablespoon Salt (Divided: ½ tbsp for soaking water, ½ tbsp for flour mixture)
• 1 cup All‑Purpose Flour (Sifted)
• 1 teaspoon Red Chili Powder (Finely ground, regular hot chili)
• 1 teaspoon Kashmiri Chili Powder (For bright red colour and mild heat)
• 1 teaspoon Ginger‑Garlic Paste (Freshly made or store‑bought)
• a pinch Food Colour (Red) (Optional, to mimic market‑style colour)
• 2 cup Vegetable Oil (For deep frying; use oil with high smoke point)
• 1 Skewer (Metal or bamboo, for holding potatoes while frying)

Instructions

1. Cut and Soak Potatoes

   Peel the potatoes and cut them into 1‑inch thick sticks. Place the sticks on a skewer (or keep them loose) and submerge in a bowl of water mixed with ½ tablespoon salt. Let soak for 5 minutes.

   Time: PT5M

2. Drain and Pat Dry

   Drain the potatoes in a colander and spread them on a clean kitchen towel. Pat them completely dry – any moisture will cause oil splatter.

   Time: PT3M

3. Half‑Fry Potatoes

   Heat 1 cup of oil in a frying pan over medium‑high heat (≈180°C). Add the potatoes in a single layer and fry for about 3‑4 minutes until they are just tender but not browned. Remove with a slotted spoon and set aside on paper towels.

   Time: PT5M

   Temperature: 180°C

4. Prepare the Masala Coating

   In a mixing bowl combine the sifted flour, ½ tablespoon salt, red chili powder, Kashmiri chili powder, ginger‑garlic paste, and a pinch of red food colour (if using). Mix until a uniform dry mixture forms.

   Time: PT5M

5. Coat the Half‑Fried Potatoes

   Place the half‑fried potatoes back onto the skewer (or a large plate). Sprinkle the masala flour mixture evenly over them, shaking gently to coat all sides. Press lightly so the coating adheres.

   Time: PT2M

6. Final Deep Fry Until Crispy

   Increase the oil temperature to high (≈190°C). Carefully add the coated potatoes back into the oil and fry for 6‑8 minutes, turning occasionally, until the coating turns deep golden‑red and becomes very crisp.

   Time: PT8M

   Temperature: 190°C

7. Serve

   Transfer the crispy masala potatoes to a serving platter. Sprinkle a tiny pinch of extra salt or chaat masala if desired. Serve hot as a snack or side dish.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g