Bring 4 cups of water to a boil in a large pot. Slice medium-sized potatoes into ¼-inch thick slices. Add rock salt to the boiling water and immerse the potato slices. Cook for 3 minutes until slightly tender.

Drain the potatoes using a colander and let them cool for a few minutes. Toss the warm potato slices with yogurt until evenly coated.

Heat a large frying pan over medium-high heat and add enough oil to cover the bottom (about ¼ inch). Allow the oil to heat until it shimmers.

Combine chicken breading mix and paprika powder in a shallow dish. Mix well to create a flavorful coating.

Dredge each yogurt-coated potato slice in the breading mixture, coating all sides evenly.

Place the coated potato slices in the hot oil in batches. Fry for 2-3 minutes on each side until golden brown and crispy.

Remove the fried Mojo Potatoes from the oil using a slotted spoon and place them on a plate lined with paper towels. Allow draining for a minute before serving.