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1
Heat the oven to 450 degrees F and arrange a rack in the middle.
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2
Place the potatoes in the oven and bake until easily pierced with a knife but still firm in the center, about 35 to 40 minutes.
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3
(If you have 3 smaller potatoes, cook them about 25 to 30 minutes.)
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4
Meanwhile, heat 1 teaspoon of the oil in a small frying pan over medium heat.
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5
Add the panch phoron, turmeric, and cayenne and cook, stirring frequently, until fragrant, about 1 minute.
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6
Remove from heat and set aside.
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7
When the potatoes are cool enough to handle but still hot, peel away the skin using a paring knife and discard.
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8
Shred the potatoes on the large holes of a box grater.
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9
Transfer the potatoes to a large bowl, sprinkle in the flour, salt, and cooled spice mix and stir gently until combined.
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10
Measure 1 teaspoon of the potato mixture and roll into a short cylinder about 1 1/2 inches long and 3/4 inch wide.
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11
Place on a baking sheet and repeat with the remaining potato mixture.
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12
Line a second baking sheet with paper towels; set aside.
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13
Add enough of the remaining oil to a large frying pan to reach about 1/4 inch up the sides and set over medium-high heat until hot, about 5 minutes.
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14
Check to see if the oil is hot by submerging the handle of a wooden spoon or wooden chopstick till it touches the bottom of the panthe oil should bubble vigorously.
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15
When its ready, fry the tots in batches of 8 to 10 pieces (do not overcrowd the pan), turning once, until medium golden brown on both sides, about 2 to 3 minutes per batch.
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16
Using a slotted spoon, transfer to the paper-towel-lined baking sheet and season with salt.
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17
Serve immediately with cucumber-yogurt sauce.
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18
To freeze, let the fried tots cool, then transfer to an airtight container or zip-top bag.
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19
Arrange in a single layer and place in the freezer.
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20
To reheat, heat the oven to 400 degrees F and arrange a rack in the middle.
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21
Evenly spread the tots in a single layer on a baking sheet and bake until hot, about 15 minutes.
