1teaspoonGinger Garlic paste or 2 tsp crushed ginger & garlic
3/4teaspoonSalt
5eachCurry leaves
1/2teaspoonOil optional (for masala)
3tablespoonOilfor pan fry
1tspGram flouroptional
Instructions
Wash potatoes and peel the skin off, cut them in thin circular shapes with a sharp knife or use a mandolin slicer.
In a bowl mix chilli powder, dhania powder, turmeric powder, crushed ginger garlic pieces, & salt. Make a thick paste and coat all over the sliced potatoes. (Adding a few drops of oil helps to bind the masala well, is purely optional) (adding gram flour binds the masala well, keeps it intact and also helps to crisp up)
Now heat a iron skillet or non stick frying pan with little oil and place the potato pieces flat on it (Do not over crowd , do in batches on medium flame) and fry for few minutes, when it turns dark underneath, flip them to the other side and fry for another couple of minutes, extra oil can be added to avoid burning. Cover & Cook if using thick cut potatoes.
Cook for few seconds to get them cooked thoroughly. Finish the dish by garnishing with finely chopped fresh curry leaves.