In a large mixing bowl, mash the boiled potatoes until smooth. Add the cooked rice, cornflour, cumin seeds, chili flakes, oregano, salt, chopped basil, and coriander. Mix well and knead until you have a soft dough.
Drizzle 1 tbsp oil over the dough and gently knead it once more. Shape the dough into a ball.
Place the dough on a clean work surface and flatten it into a circle about ½ inch thick.
Using a sharp knife, trim the edges to form a neat square.
Cut the dough into small, finger-sized pieces.
Heat oil in a deep pan. Fry the potato rice fingers in batches for 4–5 minutes. Turn occasionally, until golden and crispy. Make sure not to overcrowd the pan.
Transfer the crunchers to a paper towel-lined plate to drain.
