Place water in a pot and bring to a boil over medium heat. While waiting for water to boil, cut the unpeeled potatoes into ¼ inch thick slices.
Once water is boiling, add 1 tablespoon of salt, then add the potatoes. Cook for 3 minutes. Transfer content of the pot into a colander to drain water and let the potato slices cool down a bit.
Transfer potato slices in a bowl. Pour in the yogurt and toss to fully coat each piece.
Place 1-2 cups oil (about ¾- inch deep) in a large frying pan. Heat oil over medium heat until water sizzles across the top.
Place the chicken breading mix and paprika powder in a plate or wide bowl and mix together. Take a piece of potato and coat all sides with the breading mix.
Carefully drop potatoes into the oil right away (so the batter doesn’t get soggy) and fry for 2-3 minutes on each side or until golden brown, adjusting heat as necessary.
Remove the mojos and transfer them into a plate lined with a paper towel or dripping tray.
Arrange the potatoes in a basket or a serving dish and enjoy with gravy.
