Wash the potatoes well and boil them or pressure cook to 3 whistles to make them soft.
Heat a pan with oil. Do the seasoning with mustard seeds and urad dal. Once they splutter and dal becomes brown add the curry leaves, turmeric powder, salt, hing powder and sugar in to the oil and stir.
Transfer the boiled potatoes in to the pan. Mix gently. Keep the flame in low or medium. Add the red chilli powder and stir.
Let the potatoes get fried slowly atleast for 15 to 20 minutes. Give a gentle stir occasionally. When you notice the crust of the potatoes is fried to crispy, adds the besan flour and corn flour and stir well. Let it get fried for two more minutes. Switch off the stove.
By Ria Samuel