Batatyache Kaap / Potato Crisps

One of my favourite snack items. We eat it  this during fasts too. Tasty, crisp, satiating as a teatime snack. Ingredients used are normally available in a Maharashtrian kitchen. Here goes the recipe...

Ingredients

1)
4 large potatoes peeled and made into thin roundels, put them in salt water and keep for at least half an hour

2)
2 cups of sago pearl flour
Salt to taste
1 tspn of cumin powder
1 tspn of chilli powder
Mix all together and  keep ready

Method

Heat a pan, drain out water from the potatoes, coat each roundel with the flour mix, put them on the pan drizzled with clarified butter.  Flip and drizzle clarified butter on the second side too. Roast them till crisp on both sides. Best eaten as they are. They do not need any company.