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Chilli Chaat & Curry Leaf Chips


  • 1 lb approx 500 gms Potatoes
  • 1 tsp Chilli powder
  • 1 tsp Chaat masala
  • 1 cup Curry leaves
  • Salt to taste
  • Oil for frying


  • Using a mandolin or spiralizer, cut the potatoes wafer thin
  • Remove any excess moisture with a kitchen towel
  • Add the chilli and chaat powder and rub well into the chips
  • Heat the oil and deep fry in batches, adding some curry leaves in between
  • When crisp, remove and drain on some kitchen towel
  • Inspect the chips when cool and if any are still soft, return to the hot oil
  • Once cool, store in an airtight tin to maintain freshness