Aloo Tuk

• 12 to 15 Baby Potatoes (or 3 to 4 large potatoes)
• ¼ tsp. Turmeric powder
• ½ tsp. Red chilli powder
• ½ tsp Coriander powder
• 1/2 tsp cumin powder
• 1 tsp. Amchur (dry mango powder)
• Black salt or rock salt as required
• Oil for frying

1. Wash and boil the baby potatoes till done. If using large potatoes, peel and slice into somewhat thick rounds and set aside.
2. Heat sufficient oil for deep frying.
3. When the baby potatoes are cool enough to handle, press lightly between the palms and deep fry till brown and crisp.
4. (Fry the sliced Potatoes in batches till lightly browned.  Remove and drain on absorbent paper and leave aside for few minutes. Press each slice lightly between the palms and fry again till crisp.)
5. Drain on absorbent paper. Transfer to a dish and sprinkle over generously with the masala powder and toss to coat evenly.
6. Serve as a snack, appetizer or as an accompaniment.