Wash the potaotes well in running water. Scrub their skins with a scrubber to remove all dirt and mud. cut them into cubes and keep them out to dry in the sun fro 3-4 hours. This is to let the water in the potatoes evaporate so that they become crispy when fried.

Heat oil in a pan. Add the kasuri methi and fry till light brown. Add the jeera to it and let it crackle. Chop the garlic into tiny pieces and add it to the pan.

Add potatoes to the pan and let it fry slowly. Add the masala- jeera powder, corriander powder, chilly powder and salt and let the potataoes cook slowly in low flame.

Close the lid and cook for 10 minutes. Then increase the intensity of the flame and let the skins fry till crisp.

Garnish with fresh corriander leaves and serve hot.