Wash and slice the potatoes into ¼-inch thick pieces. Boil water with rock salt, add potatoes, and cook for about 3 minutes. Drain and let cool.

In a large bowl, add cooled potato slices and yogurt, and toss until evenly coated.

Heat oil in a deep frying pan until ready for frying, about 5-7 minutes.

Combine breading mix and optional paprika on a plate. Coat each potato slice with the mixture.

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

Remove fried potatoes with a slotted spoon and drain on paper towels.

Serve warm with your favorite dipping sauces.