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 ½ 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
½ -1 teaspoon (2-5 ml) fine salt
¼ teaspoon (1 ml) cayenne pepper
1 teaspoon (5 ml) ground coriander
½ teaspoon (2 ml) ground cumin
½ 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 ½ -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.