Take boiled potatoes in a large mixing bowl and mash them thoroughly until smooth. Make sure there are no large chunks left because lumps can affect the texture and shaping later.
Add oregano, chili flakes, salt, chopped coriander leaves, and cornflour to the mashed potatoes.
Mix everything together until a soft dough-like mixture forms naturally from the potato moisture.
Grease a plastic sheet or polythene lightly with oil. Place half of the potato mixture on it
Flatten using hands or a rolling pin. Keep the thickness medium.
Use a small bowl, cutter, or lid to cut round shapes from the flattened potato layer.
Heat oil properly in a deep pan.
Carefully add the potato rounds into hot oil without overcrowding.
Fry until golden brown and crispy from both sides.
Remove the crispy potato bites onto a plate lined with tissue paper.
Serve immediately with ketchup or green chutney.
