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- 4 large potatoes, peeled and cut into fingers
- 1 tsp. chili powder
- 1/2 tsp. cumin seeds (jeera) powder
- salt to taste
- oil for deep frying
- lemon wedges to serve
Parboil the potatoes in salted water for 5 to 7 minutes. Drain and keep aside. Mix together the chili powder, cumin seed powder, and salt in a small bowl. Keep aside. Deep-fry the Potato fingers in hot oil over a medium flame till they are crisp. Drain on absorbent paper and sprinkle the masala mixture on top. Serve hot with lemon wedges and ketchup.
Preparation time: 20 minutes