Potato Wafers.

 

Potato Wafers.

Potato Wafers or Potato Chips as they are called in some parts of India  are deep fried thin slices of potatoes with added spices. A favorite with Kids and elders alike. Its usually always a must at Birthday Parties. There are many methods of preparing potato wafers and this is just one of them. 

Peel the out skin of 3-4 medium – large sized potatoes, washed them in water and wipe with a thick towel to remove all dampness. Take a slicer and slice the potatoes to get even sized with equal thickness wafers. 

You should slice the potato on the slicer grater in one go with equal pressure to get correct thickness. Spread it on cotton cloth and kept frying in batches.

For frying : Heat oil in a kadai / pan filling the pan to 2/3rd level with oil. Bring it to smoking point, then lower the heat wait for a minute or two then add in the sliced potato gently slipping them into the oil, be careful stand a bit away from the oil, coz if the potatoes have more content of water in them they may splutter the hot oil. Do not overcrowd the pan by putting in too many potatoes at a time. There should be plenty of oil for all the slices to get evenly fried. Say 2 layers of potato slices are enough to hold the oil hot enough to get evenly fried. Keep flipping the potatoes till you get the potatoes fried evenly to golden yellow colour. Remove the wavers in a absorbent paper to remove excess oil. Repeat with the remaining potato slices till all are fried evenly.

For applying of spices : Put in all the fried potato slices in a large vessel if you have fried more do it in batches. Sprinkle some salt to taste and red chilly powder (depends on how spicy you want) and toss them well by shaking the vessel itself. Do not mix with hand else the wafers may break up so instead keep shaking and tilting the vessel to get evenly coated spices.

Note: While deep frying the potatoes for wafers always ensure correct flame for maintaining the temperature of the oil. When you drop a flake of potato, it should rise immediately. Reduce the flame to medium and then start to deep fry. Adjust the flame whenever necessary to maintain the temperature of the oil. Do not let the oil fume or smoke at any point. This will result in the becoming dark brown or burnt.