From Chor Bizarre restaurant in London
Boiled potatoes – 2 large, roughly cut into 1” dices
Mint – finely chopped, 4-5 sprigs
Coriander (cilantro) – finely chopped, 2-3 sprigs
Lemon juice – 2 tbsp
Chaat masala – ½ tsp (if not available, use a pinch or rock salt and extra lemon juice)
Oil – for shallow frying
Salt – to taste
Greek yoghurt – 1 tbsp
Shallow fry potatoes, turning continuously to ensure even browning. Mix all the ingredients together in a large bowl and serve warm.