Take 2 kg of potatoes and peel them. Slice each potato into thin slices, then cut the slices into thin strips. Prepare all the batata katri in the same way.

Wash the batata katri thoroughly with water to remove excess surface starch.

In a large bowl, add water and some salt. Add the batata katri and soak them for 4–5 hours or overnight.

Next, heat water in a large vessel. Add 3 tbsp salt and 1 tsp fitkari (alum) and mix well. Once the water starts boiling, add the batata katri and boil for about 5 minutes until they turn slightly transparent. Do not overcook.

Remove the batata katri from the hot water and spread them on a plastic sheet.

Dry them under direct sunlight (or under a fan) for at least 2 days until completely dry. Store in an airtight container. They stay good for 1–2 years.

Heat oil and fry the batata katri on medium flame until they turn crispy.

Also fry ½ cup peanuts, some curry leaves, and 4–5 slit green chilies. Remove and keep aside.

In a mixer jar, add 2 tbsp sugar, salt to taste, 1 tsp black salt, ½ tsp black pepper powder, and 1 tsp amchur powder. Grind to make a fine masala.

Add the prepared masala, fried peanuts, curry leaves, and green chilies to the fried batata katri. Mix well.

Chivda is ready. Store it in an airtight container.