Instructions

1. Wash and cut the potatoes into halves.
2. Take a pressure cooker and boil the potatoes until 3-5 whistles. Set aside to cool down.
3. Once cool, peal the potatoes and coat them in corn flour. Set aside.
4. Take a deep bottom vessel and add oil for deep frying.
5. Dip potato in bread crumbs and deep fry it until done. Repeat the same for remaining pieces.
6. Fry curry leaves for 5 sec and remove them from oil. Keep aside.
7. Transfer potatoes into a bowl. Add salt, chilli powder, turmeric powder and curry leaves. Toss the pieces gently till the potato pieces are coated well.
8. Serve hot with rice and ghee, or as a side to sambar rice.