Potato Wafers
These translucent, paper-thin potato wafers are a classic Gujarati snack known for their delicate crunch and pale, ivory appearance. By soaking the slices in cold water and frying them in pure ghee, this traditional recipe achieves a rich flavor and crisp texture that rivals commercial chips. Perfect for fasting days or as a savory tea-time accompaniment, they offer a nostalgic taste of homemade comfort.
Ingredients
- 4 count Potatoes (large, starchy variety) (Quantity estimated. Choose large potatoes for best wafer size.)
- 3 cups Ghee (or vegetable oil) (For deep frying. Originally specified as ghee or animal fat; vegetable oil is a common modern substitute.)
- 4 cups Cold water (For soaking the potato slices to remove starch.)
- 1 teaspoon Salt (Quantity estimated. Add to taste after frying.)
Instructions
- 1Peel the potatoes and slice them into paper-thin wafers, similar to sheets of paper. A mandoline slicer is recommended to achieve uniform thinness.
- 2Place the sliced wafers into a bowl of cold water. Let them soak for a while to remove excess starch, which helps ensure they fry up crisp and white.
- 3Remove the wafers from the water and wash them thoroughly. Spread them out on a clean cloth or in a basket to dry completely. It is crucial that the potatoes are dry before frying to prevent splattering and ensure crispness.
- 4Heat the ghee (or oil) in a deep pan or kadhai. Gently add the dried wafers into the hot fat. Fry until they are crisp but remain almost entirely white in color, similar to market-style wafers. Do not turn them too frequently or vigorously, as they are delicate and may break; turn them gently only as needed to cook evenly.
- 5Remove the wafers from the ghee using a slotted spoon and drain excess fat. Sprinkle with salt while still warm. Serve once cooled and crisp.