Potato Varakh (Crispy White Potato Shreds)

Ingredients

• 1 pound Large potatoes (Originally '1 seer'. Choose starchy potatoes like Russet.)
• 4 cups Ghee (or vegetable oil) (Originally '2 seers' (approx 1kg). Quantity estimated for deep frying. Can use lard or tallow as per original suggestion.)
• 1 teaspoon Salt (Originally '1 flat spoonful'.)
• 1 tablespoon Water (For dissolving the salt.)
• 4 cups Cold water (For soaking potatoes. Quantity estimated.)

Instructions

1. 1Peel the potatoes and slice them into uniform thin wafers, immediately placing them into cold water. Using a sharp knife (originally a penknife), cut each wafer from the edge into very fine, long shreds (resembling fine vermicelli or 'sev'). As you cut the shreds, keep them submerged in cold water to prevent discoloration.
2. 2Wash the potato shreds carefully in the water, then drain them. Spread them out on a clean cloth to dry thoroughly, ensuring all water is removed before frying.
3. 3Dissolve the salt completely in the 1 tablespoon of cold water in a small cup. Set aside.
4. 4In a large, heavy-bottomed pan or kadhai, heat the ghee (or oil) over medium-high heat until it reaches the smoking point.
5. 5Add the dried potato shreds to the hot ghee. Immediately reduce the heat to low to ensure slow cooking. Do not stir frequently at first, or the delicate shreds will break. Once they become slightly crisp, gently turn them with a perforated spoon.
6. 6While the potatoes are frying but still white (do not let them brown), carefully sprinkle the prepared salt water over the hot oil. CAUTION: The oil will splatter. The water will initially soften the potatoes; continue frying until the water evaporates and the potatoes become crisp again. They must remain white, not red or brown. As soon as they are crisp, remove them quickly from the ghee and drain. If left too long, they will discolor.