Peel, quarter and thinly slice potatoes.
Wash well in plenty of water. Drain and transfer on to a paper towel.
Transfer to a bowl and add rice flour.
Add spices - crushed kasuri methi, red chilli powder, haldi, cumin seeds and salt.
Mix well to coat. Use a little water if required (about 1-2 tsp). Keep aside for 5-10 minutes.
Heat oil in a kadai/wok on medium high heat.
Add the potato slices into the oil, separate them with fingertips while you add.
Fry till golden brown and crisp.
Using a slotted spoon, remove from oil and drain on a paper towel.