Spicy Matchstick Potatoes
MASALA ALOO LATCHE

-Recipe from Yamuna mataji

        Potatoes are a good vegetable for deep-frying and can be cut a number of ways for dramatic effects: shavings, spirals, waffles, chips and fine sticks. For this recipe you need a fine matchstick. Cut, with a maximum width of 1/8 inch (3 mm). you can produce fine strips by hand cutting them into slices 1/8 inch (3 mm) thick and then cutting them again lengthwise into strips about 1/8 inch (3 mm) wide. Save considerable time by using the fine julienne slicing blade of a mandoline or food processor. My late friend and mentor Pishima, a great Bengali Vaishnava cook, often combines carrots and potatoes in this spicy nibbler.

Preparation and soaking time (after assembling ingredients): up to 1 hours
Frying time: 10-15 minutes
Serves: 6

2 large baking potatoes (about 1 pound/455 g)
ghee or nut or vegetable oil for deep-frying
-1 teaspoon (2-5 ml) fine salt
teaspoon (1 ml) cayenne pepper
1 teaspoon (5 ml) ground coriander
teaspoon (2 ml) ground cumin
teaspoon (2 ml) amchoor powder or chat masala

1.    Peel the potatoes and cut into fine matchsticks. Soak in cold water for at least 1 hour, changing the water twice. Drain and pat dry with paper towels.
2.    Pour ghee or oil to depth of 2 -3 inches (6.5-7.5 cm) into a karai or deep-frying pan and place over moderate heat. (Do not fill the pan more than half-full). When the temperature reaches 375 F (190 C), add a handful of potatoes and stir to prevent them from sticking together. Fry until golden brown, then remove with a slotted spoon and drain on paper towels. Fry the remaining batches in the same way. Place the salt and spices in a bowl, mix together, and sprinkle on the hot potatoes. These nibblers can be kept in airtight containers for up to a week.