Potatoes are a good vegetable for deep-frying and can be cut a number of ways for dramatic effects: shavings, spirals, waffles, chips and fine sticks. For this recipe you need a fine matchstick. Cut, with a maximum width of 1/8 inch (3 mm). you can produce fine strips by hand cutting them into slices 1/8 inch (3 mm) thick and then cutting them again lengthwise into strips about 1/8 inch (3 mm) wide. Save considerable time by using the fine julienne slicing blade of a mandoline or food processor. My late friend and mentor Pishima, a great Bengali Vaishnava cook, often combines carrots and potatoes in this spicy nibbler.
Preparation and soaking time (after assembling ingredients): up to 1 ½ hours
Frying time: 10-15 minutes
Ingredients
• Baking potatoes (about 1 pound/455 g) - 2 large
• Ghee or nut or vegetable oil for deep-frying
• Fine salt - ½ -1 teaspoon (2-5 ml)
• Cayenne pepper - ¼ teaspoon (1 ml)
• Ground coriander - 1 teaspoon (5 ml)
• Ground cumin - ½ teaspoon (2 ml)
• Amchoor powder or chat masala - ½ teaspoon (2 ml)
Preparation
1. Peel the potatoes and cut into fine matchsticks. Soak in cold water for at least 1 hour, changing the water twice. Drain and pat dry with paper towels.
2. Pour ghee or oil to depth of 2 ½ -3 inches (6.5-7.5 cm) into a karai or deep-frying pan and place over moderate heat. (Do not fill the pan more than half-full). When the temperature reaches 375 F (190 C), add a handful of potatoes and stir to prevent them from sticking together.
3. Fry until golden brown, then remove with a slotted spoon and drain on paper towels. Fry the remaining batches in the same way.
4. Place the salt and spices in a bowl, mix together, and sprinkle on the hot potatoes.
5. These nibblers can be kept in airtight containers for up to a week.
Serves
6 Persons
By Yamuna Devi Dasi
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