Place the chopped potatoes in a saucepan with brine and the ginger garlic paste and simmer till it starts to foam (6-8 minutes). Drain and allow to cool completely. You can chill them for faster cooling.

In a medium high heated oil, fry in batches for 3 - 4 minutes. remove from oil and let cool.

Fry them for a second time till they get a crisp coating. sprinkle some salt, pepper and aromat.