Prepare Potatoes: Fill a large pot with water and add half of the turmeric powder. Cut the Yukon Gold potatoes into quarters and add them to the boiling water. Parboil for 10 to 15 minutes until tender but firm. Drain and cool slightly.

Mix Spices: In a mixing bowl, combine the remaining turmeric, Kashmiri chili powder, salt, and gram flour. Mix until well combined and free of lumps.

Coat Potatoes: Rinse the cooled potatoes under cold water. Peel off the skins while warm, then toss with the spice mix. Add water if needed for adhesion.

Fry Potatoes: Heat cooking oil in a frying pan over medium heat. Add mustard seeds and let them pop, then add cumin seeds briefly to release their flavor.

Cook Until Crispy: Add the seasoned potatoes in a single layer and stir occasionally for 10 to 12 minutes until crispy and golden brown.

Serve: Remove from heat and garnish with chopped cilantro or curry leaves. Serve warm alongside rice, bread, or in wraps.