I remember my dadi making these in huge batches for us & our friends & family. And, it is such a core memory for me. Making this made me really nostalgic & brought back all the memories from my childhood. Let’s make this.
8-10 kgs potato
1 tbsp alum/fitkari, grated or powdered – this is optional, you can skip it
Water as required
Peel the potatoes. Wash them well & slice thinly using a mandolin. Add the grated alum to a pan alongwith water & let it come to a boil. Add the potatoes in batches & cook for 3-4 minutes or until they’re translucent. Strain them & remove as much water as possible. Now, spread them out in a single layer on a cotton cloth, either under the sun or under a fan. Let it dry out completely. This will take a day or two depending on where you are. Once completely dry, you can store this in an airtight container for upto a year or fry them immediately in hot oil & sprinkle with salt, red chilli powder or your favourite seasoning & dig in.!
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