How to make traditional Indian Holi Potato chips
The new potato harvest in India is well-used to prepare for the Holi festival. Alu papar and Alu chips are sun dried in the hot February-March sun.
Making Alu chips:
Potatoes, Salt, Boiling water, Cloth Sheets (prefereably old, clean polyester saris) to dry the chips on, Bright sunlight :)
- Peel, wash and slice the potatoes using a manual slicer or food processor.
- Transfer the potato slices immediately to a large vessel of cold water.
- Boil water with salt as per taste
- Add the potato slices to boiling, salted water and parboil.
- Within 5 minutes or so, remove the potato slices from the boiling water and drain excess water.
- Spread sheets in the bright sun, and place each slice separately on the sheet.
- Should dry well with 6 hours of hot sun. If not dry in a day, carefully gather the sheets in the evening, to keep it from getting wet in the night dew. Spread the sheets again next morning in the bright sun.
- If the sun fails the second day, leave to dry in shade.
- On the first day, it is important that the sun is bright and hot.
- Collect and store in an air-tight container when every chip is completely dry and brittle.
- Fry in mustard oil or sesame oil and serve whenever required! Holi or no Holi!
- Suggested: Sprinkle pepper, dry mint leaves, chaat masala on the chips if you wish.
- Enjoy with chutney, salsa, dip or sauce.