Easy Masala Potato Chips | How To Make The Best Masala Fries

1. Soak potato chips in water to prevent them discoloring as well as to prevent them from sticking to each other when frying.
    
2. To fry the potato chips, pour 1 inch of oil in to a large kadhai or wok over medium heat. Drain potatoes well and drop into the oil, frying in batches to avoid overcrowding the kadhai. Fry until they are golden brown, about 5 - 7 minutes. Remove from oil and pat dry with kitchen paper to get rid of excess oil.
    
3. When all the potato chips have been fried and removed from the kadhai, add the curry leaves to the oil and fry for 20 seconds. Remove.
    
4. Toss potato chips, curry leaves, peppercorn-cumin powder, and salt together in a bowl and serve immediately.

Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.