Ingredients

• 750g potatoes, peeled, cubed
• 3 tablespoons ghee (see Notes)
• 1/2 teaspoon turmeric
• 2 tablespoons panch phora (see Notes)
• 1 tablespoon ground cumin
• 6 fresh curry leaves (see Notes)
• 1 garlic clove, crushed
• 1 tablespoon grated fresh ginger
• 6 large pappadums
• 60ml (1/4 cup) lemon juice
• 1/4 cup chopped fresh coriander
• Tomato kasundi (see related recipe), to serve
• Yoghurt, if desired, to serve

Method

• Step 1 Place the potatoes in a saucepan of salted water and bring to the boil (alternatively steam them). Cook until just tender. Drain and set aside.
• Step 2 Heat a tablespoon of the ghee in a medium frying pan. Add the dry spices, curry leaves, garlic and ginger and cook over medium heat for 1 minute, stirring until the flavours are released. Transfer to a bowl and set aside. Add 1 tablespoon of ghee to the pan; when it has melted, add potatoes (in 2 batches if necessary) and cook until golden. Return spice mixture to pan and cook for a further minute. Cover and set aside.
• Step 3 Heat remaining ghee in a small frying pan over high heat. Carefully place 1 pappadum in the hot oil (press with tongs to help hold the shape) and fry for 2-3 seconds each side until fully expanded. Use tongs to transfer to paper towel to drain. Repeat with remaining pappadums.
• Step 4 Add the lemon juice and coriander to the potatoes and reheat gently over low heat for 1-2 minutes.
• Step 5 Place a pappadum on a serving plate, top with some spicy potatoes and the tomato kasundi. Add a dollop of yoghurt.