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1
Wash, peel and slice a medium-sized potato into thin concentric circles.
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2
Make sure you slice the potato thin and not thick.
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3
Pour 2 1/2 cups of water in a bowl.
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4
Add salt to taste (2-3 tsps) and mix well.
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5
Add the potato slices to this salted water.
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6
Mix well.
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7
Keep aside for 10 minutes.
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8
In a medium sized bowl, make a thick batter with your besan flour, red chilli powder, baking soda, salt and 1 cup of water.
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9
Now drain out the water from the potato slices.
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10
Dip the slices of potato in the gramflour batter.
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11
Allow the slices to be coated with the batter on both sides.
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12
Heat oil in a frying pan while you are doing this.
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13
Once the oil is hot, and the slices are ready, drop them gently into the oil.
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14
I ALWAYS make it a point to lower the flame/heat when adding the slices of potato to the hot oil.
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15
I dont want ANY MORE spillovers or kitchen fires!
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16
Let the slices fry in the oil.
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17
Once the slices are golden brown on one side, turn over and allow them to fry the same way till they are golden brown on the other side.
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18
Remove from the pan once fried and drain the excess oil on a clean paper kitchen towel.
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19
Transfer to a serving plate.
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20
Serve immediately (HOT) with Tomato ketchup and white/potato bread.
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21
You can also serve this with green chutney.
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22
Enjoy!
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23
NOTE: The secret of making this very well is to slice the potato thin and not thick.
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24
If you slice the potato thick, then, the potato will not cook and remain raw even once fried!
