Peel off the outer skin of 2 medium sized potatoes. Cut them into thin strips lengthwise. Do not make them too thick as they will not turn out crisp then.
In a bowl add in the potato strips, 1 cup of besan (Bengal gram flour), 1 tblsp of spicy red chilly powder, 1 tblsp of hing water or ½ tsp of hing powder and salt to taste. Mix all gently sprinkling water now and then. The paste should just coat the potato strips and not drip off. They should just bind the potatoes.
Heat plenty of oil in a kadai for deep frying. Once it reaches smoking point, lower heat to medium and wait for about 5 minutes. Now gently leave 2-3 strips at a time into the hot oil. Do not add more together as there are chances of them sticking to each other. Drop in just 2-3 strips, wait for 2-3 seconds, and then follow the pattern. Do not overcrowd the Kadai. There should be enough space for the potatoes to get cooked evenly.
After about 3-4 minutes, keep stirring the potato crispies to cook them evenly. Once they turnout crispy and reddish brown in colour, remove into an absorbent paper and keep it for a while for the excess oil to drain off. Follow the same procedure for the remaining potatoe strips. Serve hot with tomato soup as an accompaniment or just as it is for tiffin.
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Thanks.