Using a mandolin or spiralizer, cut the potatoes wafer thin
Remove any excess moisture with a kitchen towel
Add the chilli and chaat powder and rub well into the chips
Heat the oil and deep fry in batches, adding some curry leaves in between
When crisp, remove and drain on some kitchen towel
Inspect the chips when cool and if any are still soft, return to the hot oil
Once cool, store in an airtight tin to maintain freshness