|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
225gms
|
5.6kg
|
|
Red chillies
|
5 – 8gms
|
80 – 100gms
|
|
Fenugreek
|
½ tsp
|
15gms
|
|
Mustard seeds
|
1 tsp
|
15gms
|
|
Tamarind
|
5gms
|
115gms
|
|
Asafoetida
|
a pinch
|
15gms
|
|
Oil
|
50 ml
|
1.25lit
|
|
Salt
|
to taste
|
80 – 100gms
|
Wash potatoes thoroughly. Peel
and cut into strips 1.25 cm. ( ½ “) in length. After squeezing out all water, apply
salt and set aside for 10 minutes. Fry the potato pieces in oil till golden and
set aside. Roast red chillies, fenugreek, mustard and asafoetida in a little
oil. Grind along with tamarind to a fine, thick paste. Mix ground spices to
fried potatoes and serve immediately so that potatoes remain crisp.
