Bring a large pot of water to a boil over high heat. Slice potatoes into ¼-inch thick slices. Add rock salt and potatoes to boiling water and boil for about 3 minutes. Drain and let cool.

In a mixing bowl, coat cooled potato slices with yogurt.

On a plate, mix the chicken breading with paprika. Set aside.

In a deep frying pan, heat oil over medium-high heat until it reaches around 350°F (175°C).

Dip yogurt-coated potato slices into breading mix, ensuring even coating.

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

Use a slotted spoon to transfer fried potatoes to paper towels to drain excess oil.

Serve warm with your choice of dipping sauce.