2. Peel the potatoes and directly shred them into water, so as to prevent the potatoes from discoloring, and there is no need to add water when the batter is alive.

3. Add 1 teaspoon cumin, 1 teaspoon curry powder, and 3g salt to the shredded potatoes to taste.

4. Add flour, mix into a uniform paste, add some shallots and mix well.

5. Add a spoonful of oil to the hot pot, spread a proper amount of batter and shake well, and heat for 3 minutes on medium heat.

6. Turn one side over and continue heating for 3 minutes. Potatoes are golden and well-done.