Wash,clean and peel the potatoes. Place in a small bowl. Pour two cups of water into the pressure cooker and place the bowl with the potatoes inside the cooker and cook on high flame for 2-3 whistles.

Turn off the heat. Allow the pressure to release and open the lid. Cool it down and cut into cubes.

Take the rice flour in a bowl,add the cubed potatoes and toss it for the rice flour to well coat on the potatoes. Keep aside.

In a separate bowl add all the masalas, from turmeric powder to fennel seed powder and salt. Mix well.Keep aside.

Now heat a non stick pan/kadai. Heat oil, crackle mustard seeds, add cumin seeds.

Reduce the flame to simmer and add asafoetida, add the spice mix powder, stir for a 2-3 seconds.(Do not burn the spice masala).

Immediately add the rice flour coated cubed potatoes. Stir well/Toss well, so that the potatoes get well coated with the masala and do not get mashed.

Cook on low flame, until a crisp exterior forms on the potato for about 10 minutes. (Do not cover and cook).

Garnish with chopped coriander. Serve hot with roti, naan,steamed rice.