4 medium-sized Yukon Gold or russet potatoes
3 teaspoons vegetable oil
1 teaspoon ground cumin
1 teaspoon chaat masala
1/2 teaspoon red chile powder
1/4 teaspoon salt
5 teaspoons cilantro chutney, for serving
3 teaspoons sweet tamarind chutney, for serving
1/2 cup plain yogurt, mixed well with a spoon
1/2 cup sev
3 teaspoons chopped cilantro, for garnish
Peel potatoes and cut them into pieces about 1/2″ wide and 1/2″ long. Place them in a microwaveable bowl and fill with water in such a way that all the potatoes are submerged in water. Microwave for 3 minutes.
Pour the potatoes carefully in a sieve and drain the water. After the potatoes have cooled down, wipe them dry on a kitchen towel or paper napkin.
Heat a cast-iron or any thick-bottomed skillet. Pour half the vegetable oil. Divide the potatoes into two batches to ensure that the pieces get heated in a single layer without crowding each other. Insert the potatoes in the cast-iron pan.
Sauté the potatoes and stir every 2 to 3 minutes to prevent them from sticking to the pan. The goal is for the potatoes to acquire a taut, golden-brown skin on all the surfaces. This takes about 15 to 18 minutes. Repeat the process with the next batch.
Put the roasted potatoes in a mixing bowl. Add salt, red chile powder, cumin powder, and chaat masala. Mix well. Add cilantro chutney and sweet tamarind chutney. Mix well.
Divide potatoes between two serving plates. Pour the yogurt on the potatoes. Layer sev on top and garnish with cilantro. Serve right away.
Note: Potatoes can also be oven roasted.