Gujarat
Masala potato chips
Bataka wafers with the red masala that stains your fingers. Lick, repeat.
50 minTime
3 gProtein each
mediumSpice
Wafers by another name2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original217kcal
3 gprotein
3 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Mix both chilli powders, chaat masala, black salt, amchur, powdered sugar and salt in a small bowl.
- 2Slice the potatoes 1.5 mm thin on a mandoline, using the guard, into cold water. Soak 15 minutes and rinse until the water runs clear.
- 3Dry the slices completely on kitchen towels.
- 4Heat the oil in a deep kadai, no more than half full, to 175°C. A test slice should rise in 3 to 4 seconds.
- 5Fry a small handful at a time for 3 to 4 minutes, stirring to separate. Keep children away from the stove.
- 6Drain each batch into a large steel bowl, sprinkle a spoon of masala and toss. Let the oil reheat before the next batch.
- 7Cool completely before storing airtight.
Serve it like this
Pile into a steel plate or paper cones and serve with hot chai.
