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