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Boil the potatoes until they are cooked through but still firm (about 10 minutes). Drain and leave to cool.
Heat the oil in a frying pan over a medium heat. Once hot, add the cumin seeds and stir until fragrant and light brown, then add the ginger and fry for 10-12 seconds until aromatic – be careful not to let it burn.
Add the potatoes and fry until lightly brown and crispy around the edges (about 8 minutes), then add the turmeric, chaat masala and a pinch of salt and mix well. Take the pan off the heat, then stir in the green chilli and half the coriander leaves. Spoon into a serving dish.
Mix the yogurt, garlic and mint together with a pinch of salt, then spoon it over the potatoes. Scatter over the remaining coriander leaves and sev. Finish with the pomegranate leaves and lime juice. Eat immediately.