Peel potatoes and cut thick slices. Season with salt, red chilli powder and 1 tablespoon corn flour. Sprinkle some water so that cornflour sticks to the potato. Make sure you coat it well.
Deep fry the coated potato till crispy and golden brown on low heat.

In a bowl add 2 tablespoon corn flour and make a slurry. Add 2 tablespoon soya sauce,1/2 cup schezwan sauce and 1 tablespoon tomato ketchup to the slurry and mix well.

In a pan add oil and once heated add capsicum and spring onion and sauté for a minute. Add the corn slurry and cook on low heat while stirring until it is slightly thicken and right consistency. Add in lemon juice, salt (soya sauce is salty so make sure you put a tiny amount of salt), kasoori methi and sugar(optional) and mix well.

Add in the fried potatoes and give a quick toss. Transfer in a serving bowl and sprinkle some roasted sesame seeds and garnish with some chopped coriander and spring onions.