2 large Idaho® Russet potatoes, boiled whole, peeled while warm, and cut into 1/2-inch cubes
1/2 teaspoon Kashmiri or other red chili powder
1/2 teaspoon ground toasted cumin
1/2 teaspoon chaat masala, plus more to taste
1 small red onion, finely chopped
1/4 cup whole-milk yogurt
2 tablespoons green chutney
2 tablespoons tamarind chutney, store-bought or homemade
1/4 cup sev, plus more if desired
Pomegranate seeds, for serving
Cilantro leaves, for serving
In a sauté pan, heat the ghee over medium heat until hot but not smoking. Add the potatoes and fry until golden brown and just starting to crisp up, 6 to 8 minutes, turning frequently during the cooking process to ensure even coloring. Transfer the potatoes to a large bowl and add the chili powder, cumin, chaat masala, and onion. Stir gently until the potatoes are evenly coated with spices.
In a small bowl, whisk together the yogurt, 1 teaspoon water, and salt to taste. Gently stir the green and tamarind chutneys into the potatoes, season with salt, and transfer to a serving platter.
Sprinkle with sev, drizzle with the seasoned yogurt, and garnish with pomegranate seeds and cilantro. If desired, season with additional chaat masala and more sev.