2 cups potatoes , peeled and cut into fingers, 1 tsp chilli powder, 1 tsp cumin seeds (jeera) powder, 1/2 tsp black salt (sanchal), salt to taste, oil for deep-frying.
How to make
Boil a vesselful of water with a little salt. Add the potato fingers and parboil them for 5 to 7 minutes. Drain and keep aside.
Combine the chilli powder, cumin seeds powder, black salt and 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.
Preparation Time: 10 mins
Cooking Time: 15 mins