Ingredients:
- Potatoes, preferably, with skin, cut into ¼” thin roundels, 250 gms
- Panch Phoron, ½ tsp
- Whole dried chilies, 1-2
- Turmeric, ¼ tsp
- Salt, to taste
- Oil, 1 tbsp
Instructions:
Cut the potatoes and soak them in cold salted water for about 10 minutes. Drain the potatoes and keep aside.
Heat the oil in a large non-stick skillet. Add the panch phoron and dried red chilies. When the spices start spluttering, add the potatoes, salt and turmeric.
Toss around on high heat for about 5 minutes. Ensure potatoes are layered in a single layer in the pan, lower the heat and cover with a lid.
Turn and changes the sides of the potatoes after 4-5 minutes and then cook till crisp on the other side as well.
Check for seasoning, increase the heat and dry up any moisture left in the pan. And done!