Forget deep frying; my cousin's secret was half-mashed, half-chunky potatoes with just a sprinkling of cornflour to bind—enough to hold shape on a hot, oil-slicked tawa. My life these days, though, says otherwise: Achan’s blood pressure means I skip even shallow frying, opting to bake them on a tava until crisp, with just a film of oil. It gives that golden crust without the guilt, and the taste? Still pretty good with some tangy imli chutney.
#ipl#dc
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