In a bowl take besan, salt, cornflour, black pepper powder, mix well with water make a flowing consistency batter
Slice the potato with knife or slicer
Keep them into water to avoid oxidation
Heat the oil in kadai for frying
Take a toothpick arrange all potato slices in toothpick, make sure between two slices have enough gape
Deep this into besan cornflour mixture
Put them into hot oil. fry them on medium to high flame till all slice become craspy and golden brown in colour.
Sprinkle peri peri powder on it well
Serve hot
