Spicy Aloo Chaat (Indian Street Food Potatoes)

1.Boil the potatoes: Place the potatoes in a pot, cover with water, and add 1/2 tsp salt and the turmeric powder. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain, let cool slightly, peel, and cut into bite-sized 1-inch cubes.

2.Pan-fry the potatoes: Heat the vegetable oil in a large non-stick skillet or kadai over medium-high heat. Once hot, add the cumin seeds and asafoetida (if using). Let the seeds splutter for about 10 seconds.

3.Add the potato cubes to the skillet. Sauté gently for 5-7 minutes, turning occasionally, until the potatoes develop a light golden crust.

4.Season the potatoes: Reduce the heat to low. Sprinkle the red chili powder, coriander powder, chaat masala, and a pinch of black salt (if using) over the potatoes. Toss gently but thoroughly until every piece is evenly coated with the spices. Cook for 1 minute more, ensuring the spices do not burn.

5.Assemble the Chaat: Transfer the spiced potatoes to a serving bowl or plate.

6.Drizzle generously with the Green Chutney and the Tamarind Chutney over the potatoes.

7.Top immediately with the chopped red onion, chopped tomato, and a squeeze of fresh lemon juice.

8.Finish by sprinkling the entire dish liberally with the fine Sev and fresh chopped cilantro before serving immediately.