2-3 large potatoes (potatoes should be approximately 400 grams)
1 large bowl of ice water

Ingredients for dry mixture
12 tbsp yellow cornmeal (makkaie ka atta) or all purpose flour (optional) + 6 tbsp super fine flour (maida) + 2 tbsp corn flour + half tsp baking powder, (mix well and sift together).
2 tbsp white cumin seeds (roasted and crushed)
2 tbsp red chilli powder (or as per taste)
Salt to taste
Mix all the dry ingredients well with dry hands and spread evenly in a large tray.

Method:

• Wash and scrub potatoes (do not peel).
• Slice potatoes in round shape, very thinly (use potato slicer or hand mandoline).
• Place the slices in the bowl of ice water and soak for 30 to 45 minutes.
• Pick potato slice from the ice water and shake off the water.
• Now coat both sides lightly but evenly with the dry mixture (shake off excess mixture).
• Prepare all the crackers in similar manner.
• Heat oil in a large wok and deep fry in batches in hot oil over high flame, until golden and crisp.
• Drain crackers on absorbent paper and cool on a wire rack.
• Serve with chilli garlic sauce or any dip at teatime, any time or as a starter.

Note: Some crackers will brown more quickly than others so watch carefully.

Variation
Season with chat masala if desired.
Optional Method

After draining the potato slices, put them in a large mixing bowl and along with the dry mixture. Toss the slices around until evenly coated and deep fry until golden and crisp.