Sindhi Tariyal Patata (Pan-Crisped Potatoes)

Method

1. 1Boil potatoes in salted water till just tender (knife slides in but they hold shape).
2. 2Drain, wipe dry, smash gently with the side of a knife.
3. 3Heat oil in a wide pan, crackle cumin and fennel, add ginger-garlic and green chilli.
4. 4Add potatoes cut-side down, brown quickly 4 minutes till deeply golden; flip and cook until crunchy the other side.
5. 5Dust chilli powder, coriander powder, amchur and salt; toss to coat each piece.
6. 6Finish with garam masala and a coriander shower — cook until crunchy outside, fluffy inside.