Peel the
potatoes and cut into fine matchsticks. Soak in cold water for at least 1 hour,
changing the water twice. Drain and pat dry on a paper towel.
Heat the oil / ghee in a kadhai / deep frying pan over
a moderate heat.
Add a handful of potatoes and stir to
prevent them sticking together.
Fry the remaining batches in the same
manner.
place the salt and all spices in a bowl,
mix together, and sprinkle on the hot potatoes.
Keep in an airtight containers for up to
week.
