CRISPY FRIED POTATO SKIN

This is one of my favourite childhood snacks. We would often return home from school to a plate of this crunchy fries. It surely does bring back a lot of memories.

The trick lies in peeling the potato …. Thickly….That’s all there is to it!

You can make it in no time at all. J

CRISPY FRIED POTATO SKIN

Ingredients:

Potatoes – 4 or 5 large

Besan/Gram Flour – 3 tblsp  

Rice Flour – 2 tsp

Poppy Seeds – 1 tsp

Turmeric pdr – ¼ tsp

Chili Flakes – as per taste

Salt – to taste

Water – 3 tblsp

Vegetable Oil – for deep frying

Method:

1.    Wash the potatoes thoroughly. Thickly peel the potatoes using a knife.

2.    Keep a bowl of water ready. Put the peel into the water immediately. This will prevent it from turning black due to oxidation.

3.    After all the potatoes have been peeled. Wash the peels well for 3 to 4 times.

4.    Soak the peels in water for 30 mins.

5.    Take them out of the water and put them in a clean bowl.

6.    Add in the turmeric pdr, chili flakes, salt, gram flour/besan and rice flour. Mix well till the peels are well coated.

7.    Add about 3 tsp of water and mix lightly. Add in the poppy seeds. Mix well.

8.    If the potato peels look too dry, add in some water (2 to 3 tsp) and mix till they look moist.

9.    Heat oil in a pan. Deep fry the potato skins on medium heat till they are cooked and turn golden and crunchy.

10. Drain on absorbent paper before serving them hot.  

© Rinki’s Kitchen 2017