2/3 lb potatoes
6 red chiles
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 pinch asafetida
1/4 cup tamarind juice
oil, as needed
salt, to taste


Peel potatoes and cut lengthwise into small sticks.
Smear with salt and keep aside for 15-20 minutes.
Squeeze out the water and deep fry the potatoes until golden brown.
Dry roast red chiles, fenugreek, mustard seeds and asafetida. Grind with tamarind juice and salt to a fine paste.
Mix the ground masala with fried potato pieces and serve hot.