Wash, peel, and cut the potatoes into large chunks.

Boil the potato chunks in water until fork-tender, about 15 minutes.

Drain the cooked potatoes and mash them until mostly smooth.

Mix the mashed potatoes with 2 tablespoons fresh coriander, 1/2 teaspoon salt, 1 teaspoon red chilly powder, coriander powder, and ground cumin.

Shape the potato mixture into 16 small bite-sized balls or oval nuggets.

Whisk all-purpose flour, corn flour, 1/4 teaspoon salt, black pepper powder, peri peri masala, the remaining red chilly powder, and 5 tablespoons water into a smooth slurry.

Spread the crushed vermicelli on a plate, then dip each potato bite into the slurry.

Roll each coated potato bite in crushed vermicelli until fully covered.

Heat vegetable oil in a deep pan over medium heat until hot for frying.

Fry the coated potato bites in batches until golden brown and crisp, about 3 to 4 minutes per batch.

Lift the crispy potato bites out of the oil and drain them on paper towels.

Serve the potato bites hot as a snack or party appetizer.