For The Marinated Potatoes
1 1/4 cups boiled , peeled and halved baby potatoes
3 tbsp oil
1 tsp chilli powder
2 tbsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
2 tsp dried mango powder (amchur)
2 tsp besan (bengal gram flour)
salt to taste
2 tbsp finely chopped coriander (dhania)

Other Ingredients
1/2 cup whisked fresh curds (dahi)
2 tsp garlic (lehsun) chutney
4 tsp green chutney
2 tbsp sweet chutney
2 pinches cumin seeds (jeera) powder
2 pinches chilli powder
4 tbsp boiled moong (whole green gram) sprouts (optional)
4 tsp masala chana dal
4 tbsp sev

For The Garnish
2 tbsp finely chopped coriander (dhania)
For the marinated potatoes

  1. Combine 2 tbsp oil, chilli powder, coriander-cumin seeds powder, turmeric powder, dry mango powder, besan, salt and coriander in a bowl and mix well.
  2. Add the potato halves, mix well and keep aside to marinade for 5 to 7 minutes.
  3. Heat the remaining 1 tbsp oil in a non-stick pan, add the prepared marinated potatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.

How to proceed

  1. Place ½ the marinated potatoes in a plate and top with ¼ cup whisked curds, 1 tsp garlic chutney, 2 tsp green chutney, 1 tbsp sweet chutney.
  2. Sprinkle a pinch of cumin seeds powder and chilli powder, 2 tbsp moong sprouts, 2 tsp masala chana dal and 2 tbsp sev.
  3. Repeat steps 1 and 2 to make 1 more plate.
  4. Serve immediately garnished with coriander.