Directions

1. 1. Thinly slice potatoes, rinse and soak them in water for 20 minutes.
   2. Remove and pat dry. Deep fry until golden and crunchy.
   3. Add peanuts and fry until crisp. Remove and keep aside.
   4. In the same oil, add nuts, fry until golden brown in colour, remove and keep aside.
   5. Next, in the same oil, add curry leaves and fry until crisp. Keep aside.
   6. Now, in a ribbon blender, combine cranberry, fried potato salli, fried peanuts and other nuts, curry leaves, salt and powdered sugar. Toss well and let it cool down completely.
   7. Store in a sterilized airtight jar.