Thin Potato Fry - Dry & Spicy

This is a great side dish for vegetarians, suitable to eat with any rice varieties or curd rice. Its fried in less oil, spicy and slightly dry so can be packed easily for lunch. If you are packing for you kids you may want to reduce chili powder, and its all done. A quick simple recipe when you do not have anything at all and this would not disappoint you.

Ingredients:

1. Potatoes - 2 medium size
2. Chili powder - 1 tb spn
3. Cumin powder - 1/2 tb spn
4. Turmeric powder - 1/2 tb spn
5. Ginger Garlic paste - 1 tbl spn
6. Salt as per taste
7. Oil - 2 tbl spn

Preparation:

1. Peel and cut potatoes in small pieces as shown in the picture. Wash thoroughly.
2. Place the potato slices on a plate, this makes the job easier. Sprinkle all ingredients except oil and mix well using hand or a spoon.
3. Keep aside for 15 - 30 minutes.
4. Heat oil in a non-stick pan or kadai, and add the masala mixed potato slices. Using a spatula place the slices evenly than getting all stacked up.
5. Cook in low medium heat for about 3 minutes, and give a stir to change side so they can be cooked the other side evenly. Sprinkle few drops of water occasionally this prevents burning. 
6. Repeat this till the potatoes are fully done, crisp and lighly brown from out but soft inside. 
7. Serve with rice.