Marinate the potatoes with chilli flakes, cornflour, chilli sauce, garlic paste, salt, mustard sauce, coriander leaves, and mixed herbs.
Mix well. Set aside for one hour.
In a plate remove bread crumbs. Coat each potato with bread crumbs and set aside.
Heat oil in a kadai, deep fry the potatoes till crisp and golden.
Remove on absorbent paper. Serve hot.