Step-by-Step Instructions

1. 1.Prepare Potatoes

   Peel and cut 2 medium-sized potatoes into 8 dices each. Transfer the cut potatoes to a bowl and dab them with a kitchen tissue to remove excess water, ensuring they are nice and dry.

2. 2.Dust with Cornflour

   Lightly dust the dried potatoes with 1-2 tsp of cornflour, ensuring an even coating without excess flour.

3. 3.Fry Potatoes

   Heat oil in a pan on moderate flame. Carefully drop the cornflour-dusted potatoes into the hot oil. Fry in batches if necessary to avoid overcrowding. Fry until golden brown and crisp on the outside, and cooked through. Remove the fried potatoes and place them on a bowl lined with a kitchen tissue to absorb excess oil.

4. 4.Roast Coriander Seeds

   Pan-fry 1 tbsp of coriander seeds on a dry pan over low heat, tossing them lightly until fragrant. Turn off the flame and let them cool in the pan. Once cooled, crush the roasted coriander seeds into a coarse powder using a mortar and pestle.

5. 5.Prepare Aromatics

   Finely chop 1 small onion and 2 green chilies. Julienne 1 tbsp of ginger.

6. 6.Assemble Chaat

   In the bowl with the fried potatoes, add the finely chopped green chilies, chopped onion, julienned ginger, 1 tsp chaat masala, salt as required, and 1/2 tsp chili powder. Add 1 tbsp of pomegranate seeds. Squeeze juice from half a lime.

7. 7.Toss and Serve

   Gently toss all the ingredients together to combine, being careful not to break the potatoes. Serve the aloo chaat in small bowls. Garnish with the crushed coriander seeds, more pomegranate seeds, a lime wedge, and a few sprigs of fresh coriander.