Ingredients

• 2 Cup potatoes
• Peeled and cut into fingers
• 1 tsp chilli powder
• 1 tsp cumin seeds ( jeera ) powder
• ½ tsp black salt ( sanchal )
• salt as per taste
• oil for deep – frying

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Method

• Boil a vessel ful of water with a little salt . Add the potato fingers and parboil them for 5 to 7 minutes. Drain and keep aside.
• Combine the chille powder, cumin seeds powder, black salt in a small bowl and keep the masala mixture aside.
• Heat the oil in a kadhai, and deep – fry the potato fingers a few at a time on a medium flame till they turn crisp and golden brown in colour from all the sides.
• Drain on absorbent paper, sprinkle the masala mixture over it and toss well.
• Serve hot with ketchup, mayonnaise, dips etc.