I didn't remember much about those fried potatoes but what I did remember was that - the potato fries were spicy, crispy and 2-3 or 4 slices were glued to each other. I couldn't wait and had to try it right away. It wasn't exactly the same but it was close enough. My sisters liked it and I hope you like it too. :)
*If you like this copy-cat recipe then please vote for me, I'd really appreciate your vote :)
Step 1: Ingredients
To make these crispy and spicy potato chips you'll need-
1) Potato - 3-4, medium size,
2) Vegetable peeler - (or porcelain slicer),
3) All purpose flour - 1 cup (enough to make a sticky paste),
4) Rice flour - 1/2 cup,
5) Salt - for taste,
6) Spice - chili, turmeric, ginger, coriander and cumin powder.
7) Pot or pan - for frying,
8) Unused oil - (I used soybean oil)
Step 2: Peel and Cut Potato
You have to cut the potatoes into thin slices
Use a mandoline slicer or a vegetable peeler to cut the potatoes into thin slices.
It's better if the slices are of random sizes, it's not necessary for the slices to be round and same size.
Step 3: Mix Spice and Flour
First add a little salt (for taste),
Then, add the spices and all purpose flour, mix them very well,
Now add the rice flour and mix it again.
*The spices add a spicy taste, I used 5 different spices to make sure the chips were spicy enough.
All purpose flour is used to make the sticky paste,
Rice flour adds a crispy flavor.
Step 4: Sticky Paste
Add enough water to make a sticky paste.
Add more water or all purpose flour if needed (to make a perfect paste), but don't add rice flour this time.
Step 5: Frying
Take a pot or saucepan and add enough (unused) oil to fry the potatoes.
Heat oil over high heat.
Once the oil is heated, turn the heat down to medium and start adding the pasted potato slices to the pan.
After 4-5 - minutes turn the potatoes around to make sure they're fried evenly on all sides.
It'll take more 6-8 minutes after that.
Wait until the fries turn a bit brownish.
Use a slotted spoon to take the fries out of the oil and place them on a napkin to soak the oil.
Serve them while hot and crispy!