Tuk Patata with Fried Egg

First Fry

• Heat the oil in a kadai or deep pan over medium-high heat.
• While the oil is heating, take each peeled potato and gently press it with your palm or the flat bottom of a bowl to flatten it to about 1-inch thickness. Be careful not to break it apart.
• Once the oil is hot (around 175°C or 350°F), carefully slide the flattened potatoes into the pan. Fry in batches to avoid overcrowding.
• Fry for 3-4 minutes per side until they are light golden and have a slightly crisp exterior. They will not be fully crispy at this stage.
• Remove the potatoes from the oil and place them on a plate.

Press and Second Fry

• Take the partially fried potatoes and press them again, this time a bit more firmly, to flatten them to about a 1/2-inch thickness.
• Increase the heat to high. Ensure the oil is very hot (around 190°C or 375°F) for the second fry.
• Carefully place the re-pressed potatoes back into the hot oil, again in batches.
• Fry for another 2-3 minutes per side until they turn a deep golden-brown and become very crispy. Keep a close watch as they can brown quickly.
• Remove from the oil and drain on a wire rack to allow excess oil to drip off.

Season and Serve

• While the potatoes are still hot, transfer them to a large mixing bowl.
• In a small bowl, mix together the salt, red chili powder, coriander powder, amchur powder, and turmeric powder.
• Sprinkle this spice mix over the hot potatoes, followed by the chaat masala.
• Gently toss everything together until the potatoes are evenly coated with the spices.
• Serve immediately for the best crispy texture.