Put potatoes, rice flourand salt in a bowl, sprinkle some water and mix well.
Heat sufficient oil in a kadai and deep fry the potatoes till golden. Drain on absorbent paper.
Heat one tablespoon oil in non-stick wok; add fenugreek seeds, mustard seeds and onion seeds and sauté for thirty seconds.
Add garlic, gingerand sauté for a minute. Add onion and sauté for a minute.
Add pickle masala, fried potatoes, garam masala powderand salt, toss well and cook for thirty seconds.
Transfer into a serving dish and serve hot garnished with coriander leaves.