1. Dry roast curry leaves, powder and reserve.
2. Boil and peel the potatoes. (do not over cook)
3. Place the potatoes in a bowl.
4. Add ginger garlic paste, all the powders and salt.
5. Keep aside for ½ hour. Sprinkle with 1-2 Tbsp of water.
6. Sprinkle rice flour and besan on top and mix well.
7. Deep fry in hot oil till golden brown.
8. Heat 2 tbsp of oil in a kadai. Add mustard.
9. When it splutters, add garlic.
10. When garlic is light brown, add curry leaves, onion and green chillies.
11. Fry till onion is light brown.
12. Add potatoes and toss well.
13. Sprinkle lime juice and curry leaf powder on top.
14. Serve hot as a starter or as a accompaniment to dal and rice or chapathi.

Serves: 4