Ingredients
1 1/4 pounds russet potatoes (about 2 medium), scrubbed
1 teaspoon plus 1 1/2 to 2 cups canola oil
3/4 teaspoon panch phoron, finely ground in a spice grinder or mortar and pestle
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 tablespoon all-purpose flour
1 teaspoon fine salt, plus more as needed
, for dipping
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