In a bowl add corn flour, plain flour, salt, kashmiri chilli powder,water and mix well to make a medium thick batter. Heat oil in a pan, once hot dip potatoes in batter and deep fry.
Stir occasionally and turn once or twice for even browning.
Fry until battered potatoes turn crisp, drain over kitchen towel.
For seasoning, in a second pan heat 2 tbsp of oil on medium flame, once hot add cumin seeds and allow it to crackle. Now add red chillies followed by curry leaves, garlic. Sauté for a minute or until red chillies release strong aroma.
Reduce the flame to low setting, add yoghurt, kashmiri red chilli powder mix well and cook for couple of minutes or until all the spices blends with yogurt.
Now add salt, fried potatoes toss well until potatoes are well coated with yogurt based sauce.
Finally add coriander, toss it and turn off the flame.
Hot, spicy and delicious Potato 65 is ready to relish.....