Thinly sliced, spicy, and crispy potato finger chips. An easy evening snack that can be prepared in just 20 mins. This is called kuchi chips as kuchi refers to small twigs. The shape resembles sticks. Usually, these chips are made with cassava (Maravalli kizhangu).
Potatoes in any form are loved by all. I was craving some spicy and crispy snacks. As these kuchi chips can be made in no time, prepared this as an evening snack. But it certainly takes time to cut the potatoes into thin strips. First, slice it using a mandoline slicer. Then again cut it as thin as possible as shown in the video. The rest of the work is made in a jiffy.
I have shown here the basic recipe using chili powder and salt. You can use any ingredients according to your taste. You can even add garlic powder, onion powder, or whatever you prefer as per your taste. While starting to marinate potatoes, sideways start to heat the oil. Once you coat the potatoes with cornflour, rice flour, salt, and chili powder, immediately deep fry it in the oil. Or else potatoes start to leave the water. Now let us see how to prepare this recipe.
Enjoy the video of potato kuchi chips. Subscribe for more videos.
- 4 Potatoes medium size
- 2 tbsp Corn Flour
- 1 tbsp Rice flour
- 1 tsp Chili powder
- salt to taste
- 1 cup oil to deep fry
- 1 strand Curry Leaves/Karuveppilai
- Wash potatoes thoroughly. Peel the skin using a peeler. Slice the potatoes as thin as possible. Again cut the potato slices into thin strips.
- Place the sliced potatoes in a bowl of water. Wash it thoroughly and drain the water completely.
- Then spread the potato slices in one layer on a cotton cloth and dry them completely for 20 minutes. You can even sundry potato slices for half an hour.
- Potato slices should be completely dry. When you gather them, they should not stick with each other. Transfer it to a bowl.
- Now in a bowl, add cornflour, rice flour, chili powder, salt, and mix thoroughly. Mix this mixture with potato evenly. While doing this, side by side, start to heat the oil.
- Oil should be hot enough. Keep flame medium-high. Deep fry potatoes in small batches in hot oil and remove them when they start to turn golden brown.
- Remove the potato chips and place them on a kitchen towel. Now add curry leaves and fry them for few seconds. Once done, remove it and mix it with potato chips.
- Crispy potato kuchi chips are ready to serve.
- For best result slice potatoes as thin as possible.
- Wash potato slices and dry them completely before deep frying in the oil.
- Oil should be on medium-high flame.
- Deep fry potatoes in small batches in hot oil and remove them when they start to turn golden brown.
- Season potato chips with your favorite seasoning. I used chili powder for seasoning, you can use pepper powder instead. This is a base recipe, you can use any flavor of your choice.
Crispy and spicy potato kuchi chips are ready to relish.
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