Heat the oil in a skillet and shallow fry the potato halves till they are golden brown. As the potatoes are frying, sprinkle the black salt and chaat masala on top.
Once the potatoes are fried, add the lemon juice and mix well.
Arrange the baby potatoes on a plate and drizzle the tamarind chutney on top. Garnish with chopped cilantro.
Black salt, chaat masala and tamarind chutney are all easily available in any Indian grocery store or even big chain supermarkets like Walmart, but if you want to order these ingredients online, the Amazon (affiliate) links are given above in the post.
Black salt is a kind of rock salt that is light pink in colour. It is a commonly used ingredient in Indian cooking, especially in chaats, chutneys and raitas.
Chaat masala is a combination of many powdered spices like paprika, cumin, black pepper, cardamom, cinnamon, ginger and mango powder.
I recommend using a cast iron skillet for this recipe. The heat is distributed more evenly in a heavy skillet and the potatoes get fried quickly with a lovely brown crust. However, if you don't have a cast iron skillet, a regular pan works too.
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