Wash and cut the potatoes into halves.
Take a pressure cooker and boil the potatoes until 3-5 whistles. Set aside to cool down.
Once cool, peal the potatoes and coat them in corn flour. Set aside.
Take a deep bottom vessel and add oil for deep frying.
Dip potato in bread crumbs and deep fry it until done. Repeat the same for remaining pieces.
Fry curry leaves for 5 sec and remove them from oil. Keep aside.
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.
Serve hot with rice and ghee, or as a side to sambar rice.