How to make traditional Indian Holi Potato chips

holi potato chips

The new potato harvest in India is well-used to prepare for the Holi festival. Alu papar and Alu chips are sun dried in the hot February-March sun.

Making Alu chips:


Potatoes, Salt, Boiling water, Cloth Sheets (prefereably old, clean polyester saris) to dry the chips on, Bright sunlight :)


  1. Peel, wash and slice the potatoes using a manual slicer or food processor.
  2. Transfer the potato slices immediately to a large vessel of cold water.
  3. Boil water with salt as per taste
  4. Add the potato slices to boiling, salted water and parboil.
  5. Within 5 minutes or so, remove the potato slices from the boiling water and drain excess water.
  6. Spread sheets in the bright sun, and place each slice separately on the sheet.
  7. Should dry well with 6 hours of hot sun. If not dry in a day, carefully gather the sheets in the evening, to keep it from getting wet in the night dew. Spread the sheets again next morning in the bright sun.
  8. If the sun fails the second day, leave to dry in shade.
  9. On the first day, it is important that the sun is bright and hot.
  10.    Collect and store in an air-tight container when every chip is completely dry and brittle.
  11.    Fry in mustard oil or sesame oil and serve whenever required! Holi or no Holi!
  12.    Suggested: Sprinkle pepper, dry mint leaves, chaat masala on the chips if you wish.
  13.    Enjoy with chutney, salsa, dip or sauce.
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