Wash medium-sized potatoes thoroughly. Slice them into ¼ inch thick pieces.

Boil 4 cups of water, add 1 tablespoon of rock salt, and add the sliced potatoes. Boil for about 3 minutes.

Drain potatoes and let them cool completely.

Transfer cooled potato slices to a bowl, pour in 1 cup of yogurt, and coat evenly.

In a frying pan, heat 1-2 cups of oil over medium heat.

Combine chicken breading mix and optional paprika on a plate. Coat yogurt-covered potato slices with the mixture.

Fry coated potato slices in hot oil for 2-3 minutes on each side until golden brown.

Drain on paper towels and serve warm with dipping sauce.