Preparation:
1. Peel potatoes and cut lengthwise into small sticks.
2. Smear with salt and keep aside for 15-20 minutes.
3. Squeeze out the water and deep fry the potatoes until golden brown.
4. Dry roast red chiles, fenugreek, mustard seeds and asafetida. Grind with tamarind juice and salt to a fine paste.
5. Mix the ground masala with fried potato pieces and serve hot. |
