It is good to remember that the potatoes will be crisper and tastier if they are thinly-sliced.
Potato (aloo), peeled (5 to 6)
Yellow mustard oil (sarson ka tel) (6 tbsp)
Cumin seeds (jeera) (¼ tsp)
Salt (to taste)
Haldi Turmeric Powder (½ tsp)
Peel and cut the potatoes into thin strips and keep them soaked in water for about an hour.
Remove the potato strips from the water and lightly squeeze out any extra water. Put them in another bowl.
Now, add in salt and the MTR Haldi Turmeric Powder and mix well. Keep aside for 5 minutes.
Heat oil in a non-stick pan. Toss in the jeera and then add the potato strips.
Keep shallow-frying till they are evenly cooked, crisp and light brown in colour.
Drain and place on absorbent paper and serve hot with chappatis.