Peel the 3 large potatoes and slice them thinly into even rounds, about 3 mm thick.

Heat 1/2 cup cooking oil in the wok over medium-high heat until shimmering.

Add 1/2 tsp cumin seeds, 1 tsp crushed red chili, 1/2 tsp nigella seeds, and curry leaves to the hot oil.

Fry the spices for about 30 to 60 seconds, until fragrant and slightly darker in color.

Add the sliced potatoes, 1 tsp red chilli powder, 1 tsp turmeric powder, and salt to the wok.

Toss the potatoes once or twice until every slice is coated with the spiced oil.

Cook the potatoes uncovered over high heat for 2 minutes to begin crisping the bottom layer.

Cover the wok and cook over low heat for 12 to 15 minutes, until the potato slices are tender.

Avoid stirring repeatedly so the bottom potato slices can brown and become deeply crisp.

In a small portion of hot oil, fry the remaining 1/2 tsp cumin seeds, remaining 1 tsp crushed red chili, and sliced green chilies.

Cook the tadka for 30 to 60 seconds, until aromatic, then pour it over the cooked potatoes.

Serve the crispy Aloo Katli immediately while the browned potato slices are hot and crunchy.